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freezing peaches

HELP! Need advice or instructions on freezing fresh peaches.


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  1. We do this all the time with great success.

    Slice them and lay them, single layered, on wax paper. Freeze overnight. Once they are frozen, put them into a freezer ziplock or equivalent, squeeze out the air and you are ready to go.

    Let them come to room temperature naturally, don't microwave them as they dry out. Enjoy!

    3 Replies
    1. re: texasmensch

      I've done the same thing, except we just take them out of the freezer and pour cream over them, instant peach ice cream. A splash of cognac doesn't hurt either.

      1. re: Chris Weber

        I assume you blast this in a blender?

        1. re: Sharuf

          Nope. Of course you could, especially if they were still a bit frozen - I was using the term "ice cream" loosely. Just don't blend them too much or you might get a slushy (lots of juice).

          But I like them the simple way - still partially frozen in chunks.

    2. Here is something we like to do with sliced peaches. Take an empty icecube tray and put a piece of peach with a tooth pick in each cube, then we fill the cubes with Mountain Dew and freeze them. They make a nice refreshing snack.

      1. I dip them in boiling water for 1 minute, then into cold water and peel before slicing and bagging.

        1. Great advice and I'm going to try the ice cube snack. You can also blanch, peel, slice and put in a freezer container--then add some simple syrup to cover and freeze. These containers stack really well and take up very little space. When ready to eat, just put in frig to thaw and your set. Adding a little fresh mint when your making your simple syrup also adds a nice flavor to the peaches.

          1. Someone recently mentioned freezing fresh peaches in orange juice before. Anyone heard of this?


            2 Replies
            1. re: The Dairy Queen

              Oh my, that's sounds wonderful! I can see freezing in small chunks (like in an ice cube tray) and using them to make frozen fuzzy navels. Some peach schnapps, vodka and a few cubes of the peach/OJ mix and whirl away in your blender with a bit of ice. Yummy!

            2. I blanch, peel and toss with Fruit Fresh which helps the peaches keep their beautiful color. I let them stand a bit which helps to produce some juice and then bag freeze. Except at the moment I am with out a freezer and the one in my side by side can't hold anything more.

              1. I also blanch them (drop in boiling water for a little, then in an icewater bath so the skins slip off) and cut them up with fruit fresh and freeze in bags. I flatten the bags out and get all the air out so they stack better.

                This summer had a nice batch of peaches and ran out of time to process them (mom in the hospital, also why I haven't reported on my Italy trip yet) so I threw them all in garbage bags and tossed them in the deep freeze. My mother said they would still be ok to finish later, since I'm freezing them anyway.

                Sometimes I will make pie filling by lining a pie pan with saran wrap then putting in the pie filling and covering it with the wrap, letting it freeze, then take out the frozen block of peaches, wrap it in foil, and make a stack of them.