Storage & handling

Preparation Tips

To select:
Look for a creamy or yellow background, not green. Don't be afraid to buy firm fruit

To peel:
Dip peaches in boiling water for 30 to 60 seconds; immediately place in ice water. Rub peach skins off by hand.

To Freeze:
Peel, pit and slice. Add 1/2 cup (125 mL) granulated sugar and 1/4 tsp (1 mL) fruit preservative to 4 cups (1 L) sliced peaches. Pack tightly into plastic containers, leaving 1-inch (2.5-cm) air space at top. Top with a crumpled sheet of wax paper and seal tightly. Frozen peaches can be stored for one year.

To Prevent Browning:
Coat sliced peaches with lemon juice or fruit preservative immediately after slicing.

Five simple steps to peach perfection

Step 1
Select fruit that is firm and fragrant. Be aware that the blush of a peach does not indicate ripeness, but is a way of identifying the variety.

Step 2
Remove fruit immediately from the container in which it was purchased and sort according to ripeness.

Step 3
Store ripe fruit in the refrigerator or enjoy right away.

Step 4
To ripen firm fruit, store at room temperature and out of direct sunlight in a loosely closed paper bag for a day or two. Note; plastic bags are not suitable for ripening fruit, as they will trap moisture and air, which can cause premature spoilage, so always use paper bags.

Step 5 Once ripe, store tender fruit in the refrigerator for up to one week or enjoy right away.

TIP: The fruit is ready when it's sweetly aromatic and yields to gentle pressure. Never wash fruit before storing, wait until you're ready to eat.


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