National Peach Pie Day is observed annually on August 24 to celebrate this mouth-watering dessert during the heart of the Peach harvest season. Don’t forget the à la mode!
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Generally speaking, there are two types of peaches – freestone and clingstone. The difference is in the way the flesh comes away from the pit in the middle of the peach. When the meat comes away freely from the stone, the peach is a freestone peach; if the flesh clings to it, it’s a clingstone.
While Georgia may be the first state to come to mind when we think of peaches, California actually leads the nation in production. In the United States, 20 states produce peaches commercially. Besides California and Georgia, the other two top producers are South Carolina and New Jersey. Pennsylvania and Washington grow a lot of peaches, too.
What makes Colorado’s Palisade Peaches so special?
- Ideal Growing Conditions and Rich Soil: Palisade is situated in the fertile Grand Valley, where the combination of high elevation, warm days, and cool nights creates an ideal microclimate for growing peaches. This unique environment allows the peaches to ripen slowly, developing a deep, sweet flavor. The area has rich, well-drained soils, which contribute to the growth of healthy peach trees that produce juicy, flavorful fruit.
- Handpicked and Tree-Ripened: Palisade peaches are typically handpicked at the peak of ripeness, which ensures they are full of flavor. Unlike many commercial peaches that are picked early to withstand shipping, Palisade peaches are allowed to ripen on the tree, giving them a superior taste and texture.
- Variety and Size: The peaches from Palisade are often larger and more flavorful than those grown in other regions. The growers in the area take pride in producing a variety of peach types, each with its own unique taste profile, which adds to their appeal.
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