How to Tell When a Peach Is Ripe, According to a Georgia Peach Farmer

As someone who grew up in Middle Georgia, I am a total peach snob. An unabashed elitist. Sure, I’ll try a peach from Chilton County, Alabama (and you’ll hear me mumble, “It’s not a Dickey’s”) and I will admit that South Carolina does in fact have very good peaches, but ultimately, my heart belongs to the peaches that were nurtured by Georgia’s red clay and broke down in armpit-hot summers. 

Even though I have very strict requirements (if I’m going to even bother with a peach grown outside the South, it needs to be good), I know the factors that make a good peach. I know that the smooth skin you find on hybrid peaches sacrifices taste and texture for marketability, and what temperature puts the fruit to sleep. I know that peaches from roadside stands will taste better if the product is misspelled (“peeches” or “paeches” is what you’re going for) and that it’s not worth eating local peaches until it feels like the devil’s butt crack outside. 

The majority of this knowledge, though, does not translate to grocery store peaches. That’s why we reached out to Pearson Farm in Fort Valley, Georgia (that’s Peach County to you!), who doesn’t just grow some of the best peaches in the state, but also sells at some of Georgia’s best farmers markets and distributes them to major vendors like ALDI and specialty retailers including The Peach Truck. 

How to Tell When a Peach Is Ripe and Ready to Eat

The tip Pearson Farm gives their customers works no matter where you’re buying peaches—use it at the store, the farmers’ market, your local peach farm, or the farmers’ market. 

“A peach that’s ready to enjoy will be slightly soft to the touch and ‘give’ a little when lightly squeezed,” says Lanier Pearson, who owns the farm with her husband, Lawton. 

Be sure not to squeeze too aggressively. If you do, you’ll bruise the merchandise, and your local peach vendor will hate you. And unless you plan on eating those peaches immediately, you shouldn’t opt for perfectly ripe fruit. Peaches are only perfect for a short time. I recommend purchasing peaches while they’re still a little firm, or at the least only selecting a few that are perfectly ripe. That way, you can enjoy your peaches at peak ripeness for days to come (or however long they last in your household) and you won’t feel pressured to eat them all at once. 

After you’ve brought your peaches home, follow Pearson Farm’s tips for achieving peak ripeness. 

• Keep (or display) firm peaches on your kitchen counter at room temperature. If you’re in a rush, place firm peaches inside a paper bag for 12-24 hours, but check often. 
• If peaches feel ready to eat, grab a napkin and enjoy — or, stand above your kitchen sink like a true Southerner. You can keep them in the fridge so they’ll maintain their current ripeness, but keep them away from ice, which will cause bruising. 

And if you let your peaches sit out a little too long, don’t fret. You can still eat or cook with them as long as they’re not overly moldy (just, you know, avoid that part) or mushy. We recommend using overripe peaches in a warmer dish, like peach cobbler (a crisp or crumble will also work!), where the fruit will end up softened anyway.