We’re in the heart of peach season, with fresh picks on the tree and in the market. If you’re lucky enough to have your own crop, the right picking time makes all the difference in maximizing flavor. Whether at home, at the grocery store, or just getting a little inspiration for growing peaches, you will learn how and when to pick peaches in this article. There’s nothing like a perfectly ripe peach on a midsummer day to bring sweet enjoyment. But what could be better than picking fresh peaches from your own backyard tree?
From May through August, grocery and backyard gardens are bursting at the seams with these fuzzy stone fruits. If you haven’t already planted a peach tree at home, you may be inspired to follow suit this fall. The trees are self-fertile and do not need a partner for cross-pollination.
Here are a few tips for harvesting and picking peaches for maximum flavor. Even at the market, choosing the right fruit brings best rewards. Let’s explore how to identify peak ripeness for optimal flavor and texture.
Peach trees
Peach trees, Prunus persica, are native to China and appear in literature as early as 1000 BC. With more than 2,000 species, they are world travelers, spreading across the Middle East and making their way to Europe and the Americas with the Spanish and European colonists.
Delicious stone fruits have the added benefits of vitamins A, C and E. They contain antioxidants, dietary fiber and potassium.
Peaches are easy additions to the home garden, whether full-sized or dwarfed. They grow well in the ground and in containers depending on the cultivar.
Optimal growth conditions
- Full sun (more than six hours of sunlight per day)
- Plenty of air circulation
- Well-draining, sandy loam
- Soil pH around 6.5
- Chilling period for dormant buds (varies depending on selection)
Best time for peach harvesting
Picking ripe peaches from trees also shortens their shelf time. The globes soften rapidly. They enjoy freshness at this stage. In home gardens, picking them by the stem for fresh eating is great for flavor. Picked peaches don’t last long. They should be softened or thrown once. Challenge Accepted! Your Peach Harvest!
Time is of the essence when it comes to maximizing flavor. Underripe fruits are hard and tasteless. Overripe ones are susceptible to injury, pests, pathogens and off-flavors. Harvest times vary by Prunus persica cultivar and climate. Some start in May, most production is from June to August.
Fruit ripens in stages, not all at once, so cycle back to less ripe selections over days and weeks. A typical tree undergoes three to five successive cycles.
Tree-Ripening
Peaches that ripen on the stem have the sweetest, juiciest flavor. Picking them too early can result in underdeveloped fruit that is dry and low in sugar.
The danger in letting the fruits fully ripen on the tree is that they are susceptible to insect damage. Birds, insects and small mammals can enjoy soft fruits without sharing. If you’re growing peaches for production, or if birds and predation are a real problem, consider planting a canopy. Place a large net over the tree in the spring to protect the developing crop. Remove it in the fall and store it.
Picking ripe peaches from trees also shortens their shelf time. The globes soften rapidly. They enjoy freshness at this stage.
In home gardens, picking them by the stem for fresh eating is great for flavor. Picked peaches don’t last long. They should be softened or thrown once.
Picking Early
Picking them before they are fully ripe allows more time before use. They will last longer because they take time to soften. This prevents the need to eat too many peaches at once and provides room to plan that special pie, crisp, or cobbler.
Removing them from the tree when a little firmer also means less exposure to nibbling creatures in the late stages of fruit development. They will be safe and perfect indoors at room temperature as they become soft and juicy.
When To Pick
Whether picking early or as soon as they are ripe, the important things to check are color and feel
Color
The color to look for is the “ground” or primary color. The unripe green fruits turn bright yellow when ready to eat. Depending on the variety, they can produce a pink blush. However, you don’t always look for a signature red color.
Instead, look at the stem for signs of yellowing of the green skin. A light yellow color indicates that the pods are not ripe enough but are still mature enough to harvest. Dark yellow shades indicate ripe stone fruit.
Feel
The next guess as to when to harvest is a light squeeze. Ripe, unripe peaches are firm, green in color and do not yield with light pressure.
A little firmness at harvest is fine for early picking and ripening indoors. Still, the fruit should have some give or softness for the best flavor. Do not squeeze too hard to prevent injury. Home-grown peaches will have a rich base color and soft texture for best eating
How To Harvest Peaches
Another simple method of finding ready fruits is to go in and pick them. One measure of ripeness is how easy it is to remove. Additionally, you could detect a faint scent that promotes the delicateness.
Take the peach round and give it a gentle twist to remove it from the stem. The ready fruits effortlessly come off the branch. An indication that plants are not ripe is the need to tug or pull more firmly. When under pressure, branches can break or split.
Storage
Bring early-harvested selections indoors for full ripening. Discard any misshapen fruit with bruises, soft spots or blemishes. To prevent bruising, place them in a single layer, stem side down. Stacking can lead to flat, soft spots. Keep them at room temperature until soft and fully colored.
Once cooked, refrigerate them to slow down the long storage process. Depending on the level of softness, they will last one to two weeks in the refrigerator.
The same applies to crops grown from trees. Enjoy them before they get too soft and mushy. Keep them in the refrigerator to keep them longer.
