Pop quiz: What did New Yorkers in the early 1900s call Georgia peaches arriving by refrigerated train car?

Dessert peaches. 

At the time, New York grew more peaches than Georgia, but even Yankees knew to wait for summer’s sweetest secret (learn more here!) 

While every peach we harvest is sweet, peaches are as unique as the season itself. The Chinese started cultivating peaches thousands of years ago, and we grow 80 varieties at our orchards in Georgia. As summer unfolds, the varieties we pick change every few days. We follow that rhythm closely, harvesting each fruit at its peak so we can bring you the best of the crop, days off the tree.

Here’s what to expect this summer.

Early Season

From mid-May to early June, we harvest special varieties that kick off the season.

Early peaches tend to be smaller, redder, and firmer. These are usually clingstones, meaning the pit clings to the flesh. You may also hear us call some early June varieties “semi-freestones,” which means the pit is still attached but separates more easily.

Our early peaches are still very sweet, and some bring bright tartness and acidity. We love eating them fresh, but their firmness and flavor also make them great for canning and jams. 

Peak Season

When summer hits full swing, so do our peaches.

Peak-season peaches are often the largest and juiciest of the crop. Their flesh is soft and delicate, making them perfect for fresh eating, cooking, and baking.

These are freestone varieties, meaning the pit separates cleanly from the flesh. Sweetness and juice dominate, with delicate flavors like wildflowers, honey, and mild acid.

This is when you get the “classic” Georgia peach: the one you eat over the sink with juice dripping down your hands.

Late Season

By mid-July, late-season peaches begin to arrive.

These varieties range more in size, but they are still sweet and juicy, with deeper, stronger flavors from their extra time on the tree.

The Elberta, which helped give Georgia its sweet reputation, arrives in July. Special regional varieties like Carolina Gold come later in summer as well. Our chef friends in Nashville love these peaches for spontaneous dishes that change every week. We love them because they slice easily, the pits separate, and they freeze beautifully. 

Keep your frozen peaches for smoothies or baking. Freezing softens the flesh, which makes them perfect for fall peach cobblers. Try our recipe or for the more adventurous, we love this Peach Cobbles by Alton Brown. 

Too many options? We get it. Here are a few ideas:

1. Use our buying guide to help you choose https://thepeachtruck.com/blogs/news/types-of-peaches 

2. Buy an 8-week subscription to try a little of everything

3. Reserve multiple tour stops before they sell out, to experience the full season! 

Peach season changes quickly, and that is part of the magic. Enjoy every moment of summer: early, peak, and late. And every variety has its story.