A guide to ripening, enjoying, freezing, and baking with summer’s sweetest fruit

There’s something sacred about the first good peach of the season. That soft skin, the golden flesh, the scent that fills your whole kitchen. It’s one of those simple summer pleasures that never gets old and never seems to last quite long enough.

Here’s how I enjoy them at their peak, make the most of each one, and save a little sunshine for later.

First Things First: Ripen Them Right

Sometimes you bring home peaches that aren’t quite ready. Here’s how to tell and what to do:

Not ripe yet? Tuck them into a brown paper bag and check them after 12–24 hours. They should yield gently to the touch.
Almost ripe? Leave them on the counter for a day or two, away from sunlight.
Perfectly ripe but not ready to use? Store in the fridge for up to 2–3 days, but take them out about 30 minutes before eating to bring back that juicy flavor.

Once they’re ripe, it’s time to enjoy them !

When the Peaches Are Just Right...

Make the most of your perfectly ripe peaches while they last. Two of my favorite summer treats are a classic peach shortcake for dinner (because why not?) and soft, spiced peach muffins you can eat warm with whipped honey butter… recipes are below if you scroll!

How I Extend Peach Season: Freezing Peaches

Once you’ve had your fill of peach shortcake and muffins, it’s time to freeze what’s left for later so you can keep that summer flavor going well into fall.

Here’s how I freeze fresh peaches step by step:

Boil a pot of water and prepare two bowls:
- One with ice water (3–4 cups of ice + water)
- One with lemon water (juice of 1 lemon + 2–3 cups of water)
Once the water is boiling, add whole peaches for 30 seconds.
Remove and place immediately in the ice bath for 3–4 minutes.
Peel and slice. Place in the lemon water to prevent browning.
Drain in a colander, then place in a bowl and sprinkle with ½ cup sugar. Stir and let sit for 7–8 minutes.
Scoop into freezer-safe bags and lay flat (make sure the slices don’t touch too much). This helps prevent bruising and makes it easy to grab just what you need later.

Whether you’re eating one fresh off the counter, baking a buttery shortcake, or freezing them to brighten up your winter days, peaches have a way of making everything feel a little more like summer.

Here’s to peach season and making it last!

RECIPES:

Peach Shortcake - for Dinner!

A rustic take on dessert-for-dinner that never disappoints.

Shortcake:

2½ cups all-purpose flour
½ cup cold unsalted butter, cut into cubes
⅓ cup + 1 Tbsp sugar
2½ tsp baking powder
¾ tsp salt
1 cup milk
5–6 ripe peaches, sliced

To make:

Preheat oven to 425°F.
In a food processor, pulse flour, butter, ⅓ cup sugar, baking powder, and salt until crumbly.
Add milk and pulse just until combined.
Turn dough onto a floured surface and pat into a 4x8-inch rectangle.
Cut into six squares, place on a baking sheet, and sprinkle with remaining sugar.
Bake 25 minutes or until golden. Let cool.

Whipped Cream:

1½ cups heavy cream
½ cup powdered sugar
Whip until soft peaks form.

To serve: Split the biscuits and layer with sliced peaches and whipped cream.

Peach Muffins with Whipped Honey Butter

Soft, spiced, and perfect with morning coffee.

Muffins:

1 cup cake flour
½ cup whole wheat flour
¾ cup rolled oats
½ tsp baking soda
2 tsp baking powder
½ tsp salt
1½ tsp cardamom
⅔ cup cane or turbinado sugar (+ 4 Tbsp for topping)
6 Tbsp unsalted butter
1 cup sour cream
2 large eggs
2 tsp vanilla
3 ripe peaches, diced
1 cup chopped pecans (optional)