Peaches and Nectarines that have that just picked look and flavor.
Naturally ripened on the tree for prolonged freshness.
Grown and harvested for the exclusive purpose of Treeripe.
Soil nutrients supplied by organic fertilizers.
Delicate hands on harvesting and packing.
Harvested close to the packing facility in small harvest containers.
Fruit in its' natural state with no post harvest preservatives or waxes applied.
Hand packed in 1 layer boxes to eliminate bruising, enhance cooling, and increase shelf life.
Growers and retailers working together to provide the freshest possible Treeripe fruit.
What is Treeripe?
We Define Treeripe
In 1994 we felt that there was a need for treeripe to be defined. Many packers in
California were calling their fruit treeripe when in fact it was no different than
conventional fruit. Out of this circumstance our treeripe definition was born. The
definition is more than just a set of numerical parameters such as sugar and pressure
is our core beliefs of how treeripe fruit should be grown, harvested, packed, and shipped.
Treeripe, adj. 1. Peaches and Nectarines that have "Just picked" look and flavor.
I want the consumer to feel the joy of picking a ripe piece of fruit off the tree and
eating it. We can't take the tree to the consumer, so we grow, harvest and pack our
treeripe fruit so that these characteristics are passed on in full to the consumer.
Store treeripe fruit at room temperature in a paper bag until it reaches your desired
level of softness. Then put it into your refrigerator to stop the softening process. I
know you may be asking yourself if this is Treeripe fruit why is it firm to the touch.
Once the fruit has been picked off of the tree the sugar level of the fruit will not
increase. Treeripe fruit is left on the tree as long as possible to achieve the highest
level of sugar and still arrive at the market without bruises.
The sizing system used for California peaches is derived from the original method of place
packing tree fruit into layers deep in a wooden lug. Today this type of container is
referred to as a two-layer, tray-packed or "panta-pak" box. Peach size designations are
based on the number of pieces of fruit, which can be placed in this two-layer, tray-packed
box. For example, there are 56 pieces of fruit in a two-layer, tray-packed box of size 56
Through the years, the industry has developed a number of additional pack styles including
loose-packed volume-fill boxes, consumer bags, single-layer trays and metric boxes. To
accommodate every pack style, the sizing system used by the industry today is regulated
according to the maximum number of nectarines in a 16-pound sample. Weigh-counts are set
for each size designation and are regulated by the industry through third-party inspection
at time of packing.
Approximate minimum diameters have been determined for each size designation, but the true
standard of size is the weight-count sample. California peaches, regulated by federal
marketing orders, have been inspected to ensure fruit meets minimum weight-counts for the
Shoulders - The bulge surrounding the stem basin. Shoulders become full and well
rounded as the fruit matures on the tree.
Background Color - The yellow color on the skin of peaches and nectarines is the key
to determining fruit ripeness. Look for bright yellow to orange colors with no hint of green
to indicate a mature piece of fruit.
Blush - The red or bright orange blush on a peach or nectarine is caused by exposure
of the fruit to sunlight. This lends a more appealing look to the fruit, but is NOT an
indication of ripeness or maturity. Blush may cover anywhere from 10 percent to 100 percent
of the fruit surface depending on variety.
Blossom End (tip) - The end opposite the stem. This is often the first part of the
fruit to soften when ripe.
Suture - A structural line running from the stem to the blossom end of the fruit.
The suture may develop as a cleft or a prominent bulge depending on variety.
Cheek - The sides of the fruit on either side of the suture. The cheeks of well-
matured fruit should be plump.
Pit or Stone - The pit or stone (seed) supports the fruit as it hangs from the stem
and provides the conduit for nutrients from the tree as the fruit grows. The flesh adheres
to the pit in "clingstone" varieties and is easily separated from the pit in "freestone"
Flesh - The edible inside portion of a peach or nectarine. It can vary slightly in
color, but traditional varieties normally have yellow or orange colored flesh. Some varieties
may have a darker red flesh radiating from the pits as the fruit matures and ripens. "White
flesh" varieties, as the name implies, will have a much paler, almost white appearance.
Most fresh California peaches and nectarines grow in the San Joaquin Valley, just south of
Fresno, CA. There are over 200 varieties of peaches and 175 varieties of nectarines sold
commercially from California. Summerwhite¨ varieties of peaches and nectarines represent
about 20% of the total California peach and nectarine crop.
How to Tell if Fresh Peaches and Nectarines Are Really Ripe and Ready to Eat:
When fresh California peaches and nectarines are really ripe and ready to eat, the fruit
will become very aromatic and give to gentle palm pressure. However, since fruit will not
ship well when it is very soft, fruit available in the store may still be firm. Firm tree
fruit can be purchased and ripened to perfection easily at home.
How to Ripen Peaches and Nectarines to Juicy, Sweet Perfection at Home:
Simply place peaches and nectarines in a loosely-closed ordinary paper bag and set on the
kitchen counter for one to three days - away from direct sunlight. Check daily for ripeness.
When ripe, the fruit will become very aromatic and give to gentle palm pressure. After the
fruit is ripe, it can be placed in the refrigerator for up to a week or so.
The Wrong Way to Handle Peaches and Nectarines:
Never place firm tree fruit in the refrigerator as this will halt the ripening process
and may make the fruit mealy, dry and tasteless. Never store tree fruit in a plastic bag
as this may hasten decay. Also, keep tree fruit away from direct sunlight as extreme heat
will damage the fruit. When the fruit is ripe and you can keep it in the refrigerator for
a week or so. You can tell when peaches and nectarines become really ripe when they become
aromatic and give to gentle palm pressure.
How to Prepare Fresh California Peaches and Nectarines:
Preparing fresh California peaches and nectarines is quick and easy; just rinse under cool
water and they're ready to use. There is never a need to peel nectarines·or peaches, unless
the recipe calls for it, as most peach fuzz is removed when the fruit is packed.
Availability of Fresh California Peaches and Nectarines:
In a normal year, California peaches are available April through October, plums are available
May through October and nectarines are available April through September.
The Skinny on Peaches, Plums and Nectarines
Antioxidant-Rich Summer Fruits Are A Natural in Protecting the Skin
May 29, 2001 - REEDLEY, Calif. - As the hot weather sets in, science is ripe with suggestions
for healthy summer skin.
In short, practice what you peach.
Consumers stock up each summer on sunscreen, sunglasses, and cover-ups to protect their
skin from the sun, but some of the most effective combatants in the battle against the
sun's harmful ultraviolet (UV) rays can be found in the produce section at the local grocery
It's no secret that fruits and vegetables are important for good health. According to the
National Cancer Institute, eating five servings of fruits and vegetables a day can reduce
the risk of cancer. Several national health organizations concur with those recommendations
for the prevention of heart disease and other illnesses.
A less well-known fact, however, is that summer fruits like peaches and nectarines also
have phytochemicals (chemical compounds produced by plants) that are important for healthy
skin. A recent study from the University of California-Davis showed peaches and nectarines
from California are good sources of several phytochemicals which act as antioxidants. These
compounds are critical in maintaining healthy skin.
Antioxidants are substances that protect the body by capturing free radicals and eliminating
them. Free radicals causes cell damage and can contribute to aging. Here's how antioxidants
work to protect the skin. People experience two types of aging: intrinsic aging, which is mainly
affected by genetics and lifestyle; and photoaging, which refers to skin changes resulting from
exposure to UV rays.
Aging happens when there is an imbalance of pro-oxidants - free radicals - and antioxidants
in the skin's cells. The sun's UV rays can accelerate free radical production while at the
same time depleting antioxidants. Photoaging happens when damage from UV rays affects skin
cell function, usually reflected in rougher, drier, wrinkled and less elastic skin.
Antioxidants protect skin cells by counteracting free radical activity. Peaches and nectarines
are rich in phytochemicals called phenols that act as antioxidants. Asorbic acid (Vitamin C),
carotenoids (orange or red colored substances found in many fruits), and provitamin
A/beta-carotene are the most notable.
"Peaches and nectarines are a delicious way for everyone to get their 5-a-day," said Pat
Baird, MA, RD, and author of The Pyramid Cookbook. "They are great sources of fiber,
vitamins, and minerals, and now we learn they are good sources of antioxidants which are
important to good health and good skin."
"Summer tree fruits have long been considered a delicious source of nutrition, but the
fact that the benefits extend to promoting healthy skin is great news for consumers," said
Marilyn Dolan, consumer programs director for the California Tree Fruit Agreement, which
represents approximately 2,000 peach, plum and nectarines growers in the state of California.
"Especially those interested in maintaining a peaches-and-cream complexion."
California tree fruits are available from mid-May through September.
Preparation Tips and Facts
Once fruit is soft, it can be stored in the refrigerator for a week or more. Depending
on the variety, ripe fruit will last for about a week in the refrigerator. But make sure it's
ripe before you put it in. Again, an ordinary paper bag is all you need to get your tree
fruit really ripe, every time.
Never leave fruit in a plastic bag. Keeping fruit in a plastic bag will hasten decay and
can produce off-flavors.
Keep fruit away from the windowsill. Setting fruit on or near your window sill in direct
sunlight can cause it to shrivel. High heat actually damages tree fruit.
How to peel peaches. Put them in boiling water for 10 seconds or until the skins split.
Plunge them into ice water to cool and prevent cooking. The skins will slip right off.
How to prevent browning on the fruits' cut surfaces. Dip slices of fruit in a mixture
of 1 cup water and 1 tablespoon lemon juice or simply squeeze fresh lemon juice over cut
Peaches and nectarines belong to the rose family.
Which came first-the nectarine or the peach? Prominent pomologist, such as Luther Burbank,
have argued that the nectarine actually predates the peach and that the nectarine, not the
peach, represents the ancestral form. Nectarines take their name from the drink of the
Olympic gods called "nectar."
Select High Quality Fruit
How do you know you are buying a good quality peach or nectarine? It may be easier than you
think. If you're buying fruit to eat tonight, it is best to look for fruit that is soft,
gives to gentle palm pressure and has a sweet aroma.
However, quality does not depend on softness. Even firm peaches and nectarines will ripen
to juicy perfection at home. So, don't be afraid to buy them. Buying firm fruit is very much
like buying a green banana or a hard avocado. It will become soft, sweet and juicy if handled
The best indicator of high quality fruit is color. For peaches and nectarines, check to make
sure the "background" color is yellow with no hint of green. Don't worry about how much red
color is on the fruit, this will vary by variety. The yellow color is what's important.
Ripen Fruit in a Paper Bag
It's easy to ripen firm peaches or nectarines. Simply place the fruit inside a paper bag,
loosely close the top and keep it at room temperature for a day or two. As peaches and
nectarines ripen they give off a natural hormone called ethylene. The paper bag traps the
ethylene close to the fruit, while still allowing for the exchange of air into and out of
the bag. Plastic bags will not work and can cause off-flavors in the fruit.
REMEMBER, NEVER PLACE FIRM PEACHES OR NECTARINES IN THE REFRIGERATOR. This can cause
a type of damage called "internal breakdown." If you've ever had a dry or mealy peach, you've
experienced "internal breakdown" and it's caused by storing fruit at the wrong temperatures.
This can happen in your home refrigerator or at your grocer store. Once fruit is soft and
gives to gentle palm pressure, it may be stored in the refrigerator for several days without
damage. That's really all there is to it!
Peach Cream Pie
Other recipes from Produce Pete.