Cherries:
The two main varieties that we grow are Bing and Rainier. Bing are the most popular and are have a dark red flesh. Rainiers are not as common. They have a very a pretty yellow-pink flesh. They aren't as sweet as the Bings but have a more mellow and crisp taste.
Production:
In the Central Valley of California, cherries are typically harvested starting in April through July. They have a very high chill requirement which is why they bloom in the late spring and are an early-summer crop. They are picked based on color at a firm-mature stage and are harvested by hand. They are a self-incompatible species which means they absololutely require cross-pollination. They are sensitive to high rainfall and high humidity. Cherries are a lot of work in that they are very labor-intensive from harvest time to the point at which they are sold. They are messy and require a ton of sorting. The abundance of rain we got this past spring resulted in a lot of fruit cracking; which is basically when the fruit opens up to the flesh. If the cherries aren't stored properly and/or sold quickly, the cracks can get mold imbedded in them. Not really something customers want to say the least! Despite this, our crop this year is still beautiful!
Marketing & Economics:
The U.S. is the 3rd largest producer of cherries in the world after Iran & Turkey. California is the 2nd largest producer after Washington.
Apricots:
Production:
Apricots are typically harvested here in California in the months of May through July. They are hand-picked (unless the fruit is used for drying; then a trunk shaker can be used). They are picked when firm-mature. They have a low heat requirement, but a high chill requirement. They need mild winters and low humidity. They are frost-sensitive but drought-tolerant. They are very susceptible to pathogens and diseases. They are a self-fruitful species; which means they do NOT require cross pollination. Often times though, bees are still used for pollination.
Marketing & economics:
There is currently a decrease in production for a few reasons: lower-priced imports on the market, higher processing costs, lower profit margins, and consumer habits. Additionally, Turkey owns the dried market but California is responsible for 95% of the U.S. apricot production and is the 10th largest producer in the world.
Selection:
Typically, you want to choose apricots that have an orange blush on their yellow flesh, are heavy for their size, and are soft. However, some varieties like the much sought-after Blenheim are ripe when they are still yellow on the firm side.
Peaches:
This summer novelty is divided into two categories: yellow-flesh and white-flesh peaches. In general, there is approximately 25% white peaches to 75% yellow peaches being produced & sold in California.
Generally, yellow peaches are a bit softer when ripe and have an intense tart-sweet flavor due to their acid content. They are a definite favorite among customers!
White peaches can typically be crunchy when ripe and have a more mellow, sweet flavor than the yellow peaches. They started to grow in popularity in the 80's. Early on, they were actually a novelty, but they quickly gained popularity because of their sweetness. Consumers are starting to prefer sweeter fruit so the demand for white peaches is increasing.
Production:
Yellow peaches are harvested April through October; having the largest availability of all of the stone fruits. White peaches are harvested April through August. Both are harvested when MATURE; but not RIPE. They are a self-fruitful species which means that they do not require cross-pollination; however it is often used by many farmers. Peaches are susceptible to cold temperatures and rain during bloom. These can seriously affect fruit growth. Also, increasing vegetative growth during pit hardening can result in split pit; which is not something desired. If the pit of a peach is split, this causes an opening from the stem end in which insects can enter in and lay their eggs. Also, mold can occur. What is interesting is that split pit CANNOT be determined by a quick glance. You must look from the top of the fruit (the stem end) and if there is an opening, there is a good chance that the peach has a split pit. Don't purchase and/or eat peaches with this! (Although I am sure the insects would be a good source of protein, ha!)
Marketing & Economics:
California leads the country in peach production! YEAH for the Golden State! (And who said Georgia was the peach state?!)
Selection:
When purchasing peaches, check the stem end of a peach; a good sign of ripeness is a dark uniform reddish tint all the way around the fruit right up to the stem end. If there is absolutely any green color, don't select these because this means the fruit was picked too early (picked green) and will never properly ripen.
Did you know?
Peach trees can produce commercially viable yields for up to 20 years!
Nectarines:
Did You Know?:
Did you know that a nectarine is nothing more than a fuzzless peach? The nectarine is the same exact species as a peach, but it has 1 gene that is different; the fuzz gene!
Everyone seems to love the white nectarines. They're super-sweet, like nature's candy!
Yellow nectarines: my personal favorite! They have a ton of flavor and are often tart and sweet at the same time. I have found them to be the best for making cobblers because their intense tartness compliments the sweet dessert well.
Selection:
Generally speaking, you can use the same rules of thumb for selecting nectarine as you can with peaches. Avoid very hard nectarines, but keep in mind that ripe ones won't be as soft as a ripe peach. Also, many nectarine varieties have speckled skin. If this is the case, a lot of speckles on the fruit is a great sign of ripeness and flavor. They are often called "sugar freckles" as they are a great indicator of sweetness.
Marketing & Economics:
California also leads the country in nectarine production!
