Quick Facts

Type: Fruit
Availability: August
Quantity sold in: lb.
Use: Consumed raw or cooked
Grown in: Orchard
Grown by: Horticulture Research Station

Storage and Preparation

Short Term Storage: Ripe peaches should be eaten right away to prevent spoilage.  However, they can be stored in the refrigerator for 3-5 days.  Peaches that are not ripe yet can be stored in the refrigerator for up to 2 weeks.  To ripen peaches, place them in a brown paper bag at room temperature for 2-3 days.
Long Term Storage: Peaches can be frozen or canned.
More information from ISU extension on:

Canning Fruit Spreads
Canning Fruits

Preparation: Gently rinse peaches with cold running water. Remove pit before consuming.  Peaches are best at room temperature.  If peaches have been stored in the refrigerator, let them sit at room temperature at least an hour before consuming to allow the flavors and juices to develop.

Pairings and Nutrition

Pairings: Peaches are sweet and refreshing and the perfect treat in the summer. Peaches are delicious to eat as a snack, or on top of cereal, yogurt or ice cream.  Peaches are a good complement to pork or chicken and add a bit of sweet summer flavor.
Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA MyPlate recommendations. Peaches are high in fiber. One peach provides over 8% of daily recommended fiber intake.

Peach Recipes

Skillet Pork Chop Sauté with Peaches

  • 2 tsp. olive oil
  • 4 (4-ounce) center-cut boneless pork loin chops, trimmed
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. thinly sliced shallots
  • 2 tsp. chopped fresh thyme
  • 2 peaches, each cut into 8 wedges
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 tsp. honey
  • 2 tsp. butter


  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done.
  2. Remove chops from pan, and keep warm.
  3. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).
  4. Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).
  5. Remove from heat; stir in butter. Spoon sauce over chops.

Roasted Peaches

  • 3 ripe peaches, halved and pitted
  • 1 Tbsp. brown sugar
  • 2 tsp. lemon juice
  • 3 cups ice cream (optional)
  • 6 gingersnaps, crumbled (optional)


  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.
  3. Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.

Grilled Vanilla Peaches

  • 8 peaches
  • 1 lemon
  • 1 Tbsp. vegetable oil
  • 1 1/2 Tbsp. packed light-brown sugar
  • 2 tsp. water
  • 2 tsp. pure vanilla extract
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. coarse salt
  • 1 quart vanilla ice cream


  1. Peel, halve, and pit peaches.
  2. Preheat grill to high. Combine lemon juice and vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil.
  3. Stir together brown sugar, water, vanilla extract, cinnamon, and salt. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.
  4. Slice peaches, and divide among 8 bowls. Top with scoops of ice cream.

Fresh Peach Salsa

  • 1 lb. tomatoes, diced
  • 1 bell pepper (4 oz), seeded and finely diced
  • 2 jalapenos, seeded and finely diced
  • 1 medium onion, finely diced
  • 1 1/2 lbs. peaches, diced
  • 1/2 bunch cilantro, chopped
  • 2 Tbsp. lime juice
  • 1 1/2 tsp. salt, or to taste
  • 1/4 tsp. ground black pepper or to taste


  1. Chop tomatoes and transfer them to a large bowl
  2. Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
  3. Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won’t notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
  4. Add Chopped cilantro, 2 Tbsp. lime juice, 1/2 bunch chopped cilantro, 2 Tbsp. lime juice, 1 1/2 tsp. salt and 1/4 tsp. pepper. Add more salt and pepper to taste if desired.
  5. Fold everything together until well mixed and enjoy with your favorite tortilla chips or serve with fish or pork.