How to Freeze Peaches

Freezing peaches with a little lemon juice instead of sugar or syrup allows their sweet, juicy flavor to shine. Christine Han/TNS

I always get a little overzealous during peak peach season. Their beautiful hue draws me in, then their perfume seduces me into a stupor, and the next thing I know I’m leaving the farmers market with a full peck of peaches. A peck is nearly 15 pounds, so once my stupor fades away, I realize there is no way my family can eat that many peaches before they go bad (although we’ve tried).

So, what do I do with all of these peaches? Freeze them! With a few tools and easy prep, I have delicious peaches to enjoy throughout the year in smoothies, cobblers, and even sangria. Here’s my go-to method for freezing peaches, plus some of my favorite ways to enjoy them.

How to Freeze Peaches (The Easiest Way)

Cookbooks and websites are full of recipes for freezing peaches in sugar or syrup, but for those of us who want plain frozen peaches to blend into a morning smoothie bowl and bake into pies, there is a simpler way. Here’s a basic breakdown of how to peel, pit, cut, and prep peaches for freezing. Tip: For the best results, use ripe peaches.

Peel the skins: I prefer to peel my peaches before freezing because it makes them more versatile to use later. The easiest way to do this is by blanching, a cooking process that involves scoring the bottom of each peach with a paring knife and quickly dunking it in a pot of boiling water and then an ice bath. As a result, the peach skin loosens and becomes incredibly easy to peel.

Cut into slices: While you can technically freeze whole peaches, I’ve found they’re much easier to use as slices. As is the case with other stone fruits like nectarines and plums, you’ll need to remove the pit first. Luckily, you can easily pit a peach with the help of a paring knife.

Toss with lemon juice: By coating the peaches with a bit of lemon juice before freezing, the fruit maintains its color and quality without added sugar. You can also use ground vitamin C (as Alton Brown suggests), or use a fruit-preserving product such as Ball’s Fruit Fresh in place of the lemon juice.

Freeze on a baking sheet: This crucial step keeps the peaches from clumping together during the freezing process. Make sure to place them on top of parchment paper, otherwise they will freeze to your baking sheet. (Yes, I’ve made this mistake before!)

Store in a zip-top plastic bag: Once your peaches are frozen solid, transfer to a gallon zip-top plastic bag labeled with the date. They can be stored in your freezer for up to three months.

How to Use Frozen Peaches

The best thing about freezing peaches without added liquid or sugar is that you can use them as you would fresh peaches. There’s no need to thaw beforehand—simply take the amount you need, then return to the freezer. Here are some of my favorite ways to enjoy them:

Blend into refreshing drinks. Bake into pies. Turn into ice cream. Roast and spoon over homemade biscuits. Add to wine or cocktails to chill and flavor them. Can you use frozen peaches in salads? How about when making grilled peaches? Technically yes, but you’ll want to thaw them first. However, since the texture of fresh peaches tends to be a bit firmer, I’d recommend using those if you’re able to find them.

How To Freeze Peaches

Makes 12 ounces frozen peaches

1 pound ripe peaches

1 tablespoon freshly squeezed lemon juice

1. Blanch and cool: Bring a large pot of water to a boil over medium-high heat. Have an ice water bath ready. Using a paring knife, make a small, shallow X in the bottom end of each peach. Lower the peaches into the boiling water and leave them there for 30 seconds. Use a slotted spoon to transfer the peaches to the ice water bath.

2. Peel: Gently rub the skin from the peaches and peel it off; it should come away from the flesh with minimal effort.

3. Cut the peaches: Pit the peaches and cut into 1/2-inch-thick slices.

4. Toss with lemon juice: Place the sliced peaches and lemon juice in a bowl and toss to thoroughly coat.

5. Freeze: Lay the peaches out in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4 hours.

6. Seal and freeze: Transfer the frozen peaches to a gallon zip-top plastic bag labeled with the date. Seal the bag, removing as much air as possible. Return to the freezer.

Recipe note: Frozen peaches can be stored for up to three months.

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