Did you know that California grows more peaches than any other state? The season typically begins in late May and continues through September, with July and August being the peak months when peaches are at their absolute best. At the Depot, we source our peaches close to home – with fruit coming from Blue Oak Farms in Sonora, Tyson Hill in Waterford, and other local growers. That translates into maximum freshness and flavor for you.
Mountain Peaches: A Local Treasure
One of the special treats of living in the foothills is enjoying some peaches grown at higher elevations. Thanks to warm days and cool mountain nights, foothill peaches develop exceptional sweetness, complex flavors, and wonderful aromas that are unmatched. The season here typically begins in July and often extends into September, a little later than the Central Valley harvest.
Varieties such as Suncrest, O’Henry and Elberta thrive in the foothills, producing juicy fruit with rich, old-fashioned peach flavor and a perfect balance of sweetness and acidity. These tree-ripened peaches are often smaller than their commercial cousins but make up for it with intensely flavorful, fragrant flesh that tastes like summer in the mountains. Nothing like biting into a locally grown peach while it’s still warm from the afternoon sun.
A Little Fruit with Big Health Benefits
Peaches aren’t just delicious—they’re good for you, too. These summer gems are rich in:
• Vitamin C, which supports a healthy immune system and helps keep skin looking its best.
• Vitamin A, important for healthy eyes and skin.
• Fiber, which supports digestion and helps keep you feeling satisfied.
• Potassium, an essential mineral that helps support healthy blood pressure and hydration.
Peaches are also packed with antioxidants that help protect our cells from everyday wear and tear. Plus, at only around 60 calories per medium peach, they’re a naturally sweet and healthy snack you can feel good about.
A ripe peach should feel slightly soft when gently pressed, especially near the stem end, but it should not feel mushy. Look for peaches with a sweet, fragrant aroma and vibrant color—avoid those that are completely green or have hard, wrinkled skin. A little give when you squeeze it gently is a good sign that the peach is ready to enjoy. If it’s still firm, let it sit at room temperature for a day or two until it softens and develops its full flavor.
Yellow or White?
Yellow peaches have the classic peach flavor most of us grew up with. They’re slightly tangy, really juicy, and hold up beautifully in pies, cobblers, crisps, and grilling. White peaches are lower in acidity and have a softer, sweeter flavor with delicate floral notes. They’re absolutely wonderful eaten fresh and make an elegant addition to fruit salads or cheese boards. Try both and see which one you like the best.
Freestone or Clingstone?
If you’ve ever sliced into a peach and found the pit practically glued to the fruit, you’ve met a clingstone peach. Clingstone peaches have flesh that clings tightly to the pit. They’re often incredibly juicy and flavorful and are commonly used for canning and preserving. Freestone peaches have fruit that easily separates from the pit, making them a favorite for baking, slicing, and snacking. Some say the stone contributes to the flavor. Neither is really better than the other—they simply shine in different ways.
At Nature’s Whole Food Depot, we love celebrating the foods that connect us to the seasons and to our local growers. Peaches are one of those special fruits that only come around for a few short months each year, so we encourage you to enjoy them while they’re here. Eat one over the kitchen sink with the juice running down your arm. Slice them into yogurt. Add them to a salad. Bake a cobbler. Freeze a few for smoothies. However you enjoy them, there’s something wonderfully nostalgic and comforting about a perfectly ripe summer peach.
Check out these awesome peach recipes on our blog.
