When the days get longer and the sun shines a little brighter, you know peach season is here. There’s something magical about biting into a perfectly ripe peach—sweet, juicy, and fragrant. It’s nature’s way of celebrating summer, and whether you’re a fan of fresh fruit, homemade desserts, or local farm visits, peach season is the perfect time to indulge.
When Is Peach Season in Utah?
Peach season typically runs from mid-July through the end of September in Utah, peaking from about August 15th through September 10th. A few early varieties will start to pop up at farmers markets as early as the end of June in some areas of Utah, and towards August boxes upon boxes of peaches become available at local fruit stands, farmers markets, and stores.
What Our Growers Love About Peach Harvest
From their pride in growing a quality peach to receiving incredible feedback from the community, peach harvest remains to be hard work that is always worth it. Seeing people taste the peaches at fruit stands and farmers markets and loving every bite stands as a favorite among our growers. Peach harvest is an exciting time for growers and for the community. And while peach harvest is truly a highlight of the summer, it does come as a “nightmare” to some growers. The work is not always as peachy as it looks. Growers work remarkably hard to make sure they leave the peaches on the trees long enough so that they are just right but don’t want to leave them on too long so that they become damaged on the commute to their destinations. It is a delicate balance that the growers are willing to tackle because they enjoy bringing these peaches to you and yours.
Why Are Fresh, Local Peaches So Good?
Fresh, local peaches ripen on the tree and are not artificially ripened. They soak up the Utah sun until they’re soft, sweet, and full of flavor. That means better texture, deeper aroma, and absolute satisfaction when you take a bite. Seasonal produce supports local farmers and tends to be more environmentally friendly since it travels shorter distances to reach your plate. Each local peach provides quality nutrients that stay fresher due to less travel time as well.
How to Pick the Perfect Peach
When you’re shopping for peaches, look for:
- Color: A deep golden-yellow background with a reddish blush (depending on the variety).
- Fragrance: A ripe peach smells as good as it tastes—sweet and floral. If it smells peachy, it’ll be peachy!
- Texture: It should feel slightly soft but not mushy. If it’s too firm, let it ripen on your counter for a day or two.
- No green: Green tones usually mean it was picked too early.
Ways to Enjoy Fresh Peaches
There’s no wrong way to eat a peach, but here are some fan favorites:
- Fresh: Slice and eat as-is or add to yogurt, oatmeal, cottage cheese, or even cereal.
- Grilled: Halve and grill them for a smoky, caramelized twist—great with ice cream or in a salad.
- Baked: Pies, cobblers, crisps, and galettes are classic summer treats.
- Sipped: Blend into smoothies, sweet tea, or shakes.
And if you have a bounty of ripe peaches? Slice and freeze them for smoothies or make homemade peach jam to enjoy the taste of summer all year long.
A Few Fun Peach Facts
- Utah produces approximately 13 million pounds of peaches per year. While this number may seem small compared to the big peach states in the U.S., the peaches Utah produces taste like perfection and bring joy to those who eat them.
- There are two main types of peaches: clingstone (the flesh clings to the pit) and freestone (the pit falls out easily). Clingstone are typically best for canning as they hold up better during the process, however either one will suit for canning.
- Peaches are related to almonds, cherries, and plums—they’re all in the rose family.
Final Bite
Peach season is short but oh-so-sweet. It’s the perfect excuse to slow down, savor the moment, and celebrate one of summer’s simplest pleasures. So, head to your local farmers market, fruit stand, or grocery store and grab a basket of fresh peaches and let the season inspire you—one juicy bite at a time.
I was born into a long family farmers in vineyard utah. I miss those. Fresh veggies, and fruit . I am 89 and I grew
Potatoes in my backyard planter boxes, they turned out perfect. Never give up trying something new. Thanks for bringing those juicy peaches down to saint george.