Peaches come in two varieties of color. These distinctions help us determine how the peach will taste.
Peaches tend to have more acid content – the fuller, tangy flavor many associate with peaches
Peaches tend to have a lower acidity, giving it a mild to sweet flavor
Freestone Peaches have a flesh that does not stick to the stone (pit), so slicing the peach or eating the peach without slicing is much easier. They are also great for baking and preserving. Our freestone peaches are typically in season from early July through early October, with the peak of the season being mid-July through mid-August.
Semi-Freestone Peaches have a flesh that comes somewhat away from the stone. We start our peach season with these and suggest they be used for fresh eating while waiting for the freestone peaches to ripen, which are easier for slicing. These are typically in season from mid-June through early July.
Clingstone Peaches have flesh that clings to the stone. We do not grow any clingstone peaches.
Peaches should be soft to the touch (tree ripe) but not mushy. Handle peaches gently, not squeezing or dropping them, as they bruise easily.
#1’s are our best peaches – almost perfect peaches.
#2’s are peaches with small defects (such as a limb rub or hail damage) or are mis-shapened, which will only effect the skin so the defect can be peeled away.
3 medium peaches
2 cups sliced peaches
1 ½ cups peach puree