Utah’s rich history of fruit growing dates back to the mid-1800s when pioneers first settled in the state. With its unique climate and dedicated growers, Utah has become renowned for producing some of the finest fruits, including tart cherries. Here are ten fun facts about Utah fruit::
1. Historical Roots
Utah has been cultivating tree fruits since the mid-1800s. Early settlers planted apples, peaches, apricots, and cherries, making these fruits a staple in the state. These fruits have been cherished by Utah residents for generations.
2. Orchard Relocations
During the 1970s and 1980s, many commercial orchards in Box Elder, Weber, Davis, and Utah counties moved to southern Utah County. This area, particularly around Santaquin and Payson, became the new hub for commercial orchards, joining several pre-existing ones.
3. Local Delights
Many Utah Tree Fruit Growers operate smaller farms and sell their produce locally. You can find their fruits at farm stores, farmers’ markets, and fruit stands. This local focus ensures fresh, high-quality fruit is available to the community.
4. Perfect Growing Climate
Utah’s climate, with warm summer days and cool nights, is ideal for growing high-quality fruit. The temperature variation helps produce fruit with high sugar content (brix), contributing to their exceptional flavor.
5. Frost Woes
Springtime in Utah can be challenging for fruit growers, as temperatures can drop below freezing until mid-May. Growers breathe a sigh of relief after Mother’s Day when the risk of frost diminishes. April is particularly nerve-wracking as blooming trees are vulnerable to frost damage.
6. Protective Measures
To combat frost, many orchards use heating operations, including heating pots and wind machines. These machines, which sound like airplanes, help circulate air to protect the trees from freezing temperatures. Pruning also helps by concentrating resources on fewer fruits, making them larger and juicier.
7. Hail Hazards
Hailstorms pose another risk to Utah’s fruit trees. While hail can damage fruit and trees, complete crop loss is rare. Unfortunately, there’s no effective defense against hail, so growers must remain vigilant during stormy weather.
8. Flavorful Fruit
Utah’s combination of warm days and cool nights produces fruit with a reputation for superior flavor. Growers wait until the fruit reaches peak ripeness before harvesting, ensuring the best taste and shelf life.
9. Tart Cherry Powerhouse
Utah is the second-largest producer of tart (or pie) cherries in the United States, harvesting 40-50 million pounds annually. These tart cherries are perfect for pies, drying, baking, trail mixes, and concentrates, making them a versatile and valuable crop.
10. Nationwide Distribution
Utah’s fruit production is substantial enough to ship across the United States. The state’s growers harvest, pack, and ship fruit to well-known national brands, ensuring that Utah’s delicious apples, peaches, and pears reach a wide audience.
Utah’s dedication to growing high-quality fruit, particularly tart cherries, showcases the state’s agricultural prowess and commitment to excellence. Whether you’re enjoying a fresh peach from a local stand or a tart cherry pie, you’re tasting the result of Utah’s rich fruit-growing heritage and ideal climate. So next time you’re in Utah, be sure to savor the fruits of this beautiful state!