Peaches
Readiness
Ripe between mid July to mid August
The most reliable sign of a ripe peach is its scent: it should smell sweet and intensely fragrant. Look for a deep golden-yellow background colour; if there is still a greenish tint, it’s not ready. Use a gentle squeeze test with your palm: a ripe peach will give slightly to pressure. If it is hard or crunchy, it needs more time on the tree.
Harvesting
Average yield 50 to 150 lbs
Peaches are incredibly delicate and bruise at the slightest impact. To harvest, cup the fruit in your hand, then twist and lift upward. A ripe peach should snap off easily; if you have to pull hard, leave it to ripen further. For taller trees, use a picking pole with a padded basket. Never drop peaches into your container—place them gently in a single layer if possible to avoid bruising.
Storing and Eating
Firm peaches will continue to ripen on your counter at room temperature. Store them stem-side down in a single layer out of direct sunlight.
Ripe peaches need to be stored in a refrigerator and will last up to a week. Keep them in a breathable bag or a separate crisper drawer, as they are sensitive to other food odours.
To freeze, first wash, halve, and remove the pits. Freeze on a single layer on a baking sheet, then transfer to a bag or container. Frozen fruits are best used for baking and cooking, and can be used without thawing. Use within a year.