Premium Conditioned Tree Fruit
We have mastered the natural ripening process that allows our fruit to arrive at your store sweet, juicy, and ready-to-eat. Summeripe is the industry leader for truly conditioned tree fruit.
Through and innovative all-natural process, you can enjoy the sweetest, most delicious fruits of summer – peaches, plums, and nectarines – the minute you leave the store. Summeripe finishes what Mother Nature so carefully began. Fruits are fully-ripened, ready-to-eat and bursting with farm-fresh flavor. Enjoy them as firm or as soft as you like, it’s up to you. Each one will be sweet and juicy – you have our promise.
Mother Nature’s Helping Hand – It all starts by planting the best varieties of peaches, plums, and nectarines. Carefully nurturing the trees to develop the sweetest fruit with the richest color, selectively handpicking and carefully packing each piece of delicate fruit into specially designed cartons.
Summeripe is about Small Family Farmers
We are one of the few large grower/shippers that still support multi-generational family-centric growers. Most of our fruit comes from small family farmers, many of who live on land farmed by their parents, and grand-parents. They are stewards of the land. They know if you treat the land with haste, you’re ruining it for future generations. Old-time traditions are still implored and knowledge is passed down, one generation to the next.
This is not normal. Most larger companies act as “factories” and act as manufacturing plants. Our growers care about the fruit they grow and have pride sharing it with those who sell and eat it. There’s an inherent responsibility to provide the best fruit possible to the consumer and our partners who sell it.
FREQUENTLY ASKED QUESTIONS
California is the largest producer of peaches, plums and nectarines. Most are grown in the San Joaquin Valley, just south of Fresno, California. In fact, California produces over 90 percent of the nectarines and plums grown in the U.S. and provides approximately 60 percent of all the peaches. South Carolina is a distant second in peach production growing 15 percent of the U.S. crop, while Georgia comes in third supplying 13 percent of all U.S. peaches.
California peaches, plums and nectarines are available mid-May through September. Limited quantities may be available in early May and as late as October.
White varieties of peaches and nectarines represent about 15% of the total California peach and nectarine crop. They have a pale white skin with splashes of florescent pink, and the flesh has a light pink or whitish interior. When harvested, the fruit will feel hard to the touch; but if eaten, white peaches and nectarines will have the same sweetness as when they soften.
No, the fruit is completely ripe when you purchase it from your grocery store. However, the fruit will continue to soften if kept at room temperature.
Prominent pomologists, such as Luther Burbank, have argued that the nectarine actually predates the peach and that the nectarine, not the peach, represents the ancestral form. It is quite possible that peaches are a cross between nectarines and almonds.
Stickers are the fresh produce industry's version of a UPC code, or bar code that comes on packaged goods that store checkers scan. In recent years, retail grocery stores have asked that tree fruit growers and shippers apply stickers to the fruit to aid cashiers in properly ringing up the fruit at the checkout stand and to help track fruit sales.
Many growers now incorporate what are called Integrated Pest Management, or IPM, farming practices. This kind of farming seeks to reduce the use of conventional pesticides. Growers monitor exactly what kinds of pests they have and then treat these pests with natural predators; or, employ a technique called pheromone mating disruption which is designed to prevent bugs from breeding so that populations of bugs are greatly reduced in the next generation. This results in less use of chemicals.
There are rules designed to protect workers when pesticides are applied and there is always a period of time, usually a week or more, after the application when workers are not allowed to enter the orchard. Farm workers are required to wear protective clothing and may only apply products under the direction of a licensed pest control advisor or operator. These rules and regulations are continually reviewed and updated and there are strict penalties for farmers who are non-compliant.
Federal and state governments monitor all produce available in U.S. stores. They test produce continually for pesticide residue. The vast majority of fruit found in stores has no detectable pesticide residue and any residue found on a very small percentage of fruit is well below levels considered safe for consumption.
Peaches, plums and nectarines have never been implicated in a bacterial food safety scare. In recent years, some produce items have been found to carry microbial bacteria like salmonella, E. coli and cyclospora. These incidences are very rare and the fruit industry takes extreme caution in preventing contamination during growing, packing and distribution activities. In recent research conducted by the University of California, fresh peaches, plums and nectarines were found to be of low-concern status when it comes to microbial food safety. It is recommended that consumers rinse fresh peaches, plums and nectarines in cold running water before consumption.