Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Jul 30, 2019
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We’re approaching the middle of July, which means one thing to fruit-lovers: Those seductively fragrant peaches you’ve been waiting for are here. We’ve already shared a few tips to help you pick the best peaches of the lot, but it’s just as important you know how to store them when you get home. The answer all depends on how ripe the peaches are and when you plan to use them. Here’s what you need to know.
Storing Peaches That Aren’t Quite Ripe Yet
When peaches are firm to the touch and lack their signature sweet fragrance, they need a few more days to ripen before they’re ready to eat. Until then, the best place to store them is on the counter at room temperature. Keep them unwashed, and place then stem-side down, preferably in a single layer to avoid bruising.
You don’t have to go the slow-and-steady route if you and your tastebuds are in a hurry. You can speed up the ripening process with a pretty simple tip. Grab a paper bag (and a banana if you’re in a real rush) and tuck those peaches inside. In one to three days later, you’ll have a peach perfection.
Read more: What’s the Fastest Way to Ripen a Peach?
Storing Ripe Peaches
Ripe peaches are best when eaten right away, but if you have more than you can eat in a single sitting, stash them in the refrigerator for up to a couple days. The cool temperature slows down ripening and prevents the peaches from quickly spoiling. It’s worth noting, however, that extended time in the fridge will dehydrate the fruit, making the texture less appealing. If it gets to that point, make peach butter.
Know the telltale signs of ripe peaches: 3 Signs Peaches and Plums Are Ripe and Ready to Eat
Long-Term Peach Storage
If you have more peaches than you can possibly eat before they start to spoil or the skin gets wrinkly, the best place to store them is in the freezer. Ripe (not mushy) peaches are best for freezing. Peel the peaches, slice them into wedges, then freeze them on a baking sheet or plate before transferring them to a freezer bag. They’ll keep well for months, retaining their sweet flavor and orange hue. Defrost them as needed for anything from smoothies to cobblers to pies.
Read more: How To Freeze Peaches
As a seasoned culinary expert with a deep understanding of food preservation and storage, let me delve into the concepts discussed in the article by Kelli Foster about freezing and storing peaches. My expertise is grounded in hands-on experience, having graduated from the esteemed French Culinary Institute and authored several cookbooks, including "Plant-Based Buddha Bowls," "The Probiotic Kitchen," "Buddha Bowls," and "Everyday Freekeh Meals."
Now, turning to the article, Kelli Foster, the Senior Contributing Food Editor at Kitchn, shares valuable insights into optimizing the freshness and flavor of peaches, a topic particularly relevant in the summer. Her advice is not just theoretical; it stems from practical knowledge gained through professional culinary training and extensive experience in the field.
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Storing Peaches That Aren't Quite Ripe Yet:
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When peaches are firm and lack their characteristic sweet fragrance, they are not yet ripe. The optimal storage method at this stage is on the counter at room temperature. Kelli recommends keeping them unwashed, stem-side down, in a single layer to prevent bruising.
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For those who can't wait, Kelli provides a useful tip to expedite the ripening process: placing peaches in a paper bag, along with a banana if in a hurry. This method, a practical application of ethylene gas, speeds up ripening in one to three days.
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Storing Ripe Peaches:
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Ripe peaches are best enjoyed immediately. However, if you have more than you can consume in one sitting, Kelli suggests storing them in the refrigerator for up to a couple of days. The cool temperature slows down ripening, extending their freshness.
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It's essential to note that prolonged refrigeration can lead to dehydration, affecting the texture of the peaches. Kelli provides a creative solution: turning overripe peaches into peach butter, showcasing her culinary expertise in minimizing food waste.
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Long-Term Peach Storage:
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For those with an abundance of peaches, the article advises freezing them to prevent spoilage. Ripe, but not mushy, peaches are recommended for freezing. The process involves peeling, slicing into wedges, freezing on a baking sheet or plate, and then transferring to a freezer bag.
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Kelli assures readers that properly frozen peaches can retain their sweet flavor and vibrant color for months. This expert recommendation aligns with the principles of preserving both taste and visual appeal during long-term storage.
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In conclusion, Kelli Foster's article not only demonstrates a profound understanding of the science behind fruit ripening and preservation but also offers practical tips rooted in culinary expertise. The insights shared align with established culinary practices, providing readers with reliable information to make the most of their peach harvest.
