The warmer months in South Carolina mean fresh, juicy, local S.C. peaches are back in season; a time of year everyone eagerly anticipates. From roadside stands to supermarkets, and perhaps in your own yard, this delectable fruit is synonymous with the Lowcountry, gracing our appetites nearly all year round.
South Carolina has a long, storied history with the peach. According to historical records, peaches were found in South Carolina as far back as the late 1600s, and today they’re something that the Palmetto State has become quite famous for.
In fact, South Carolina produces the most peaches of any state in the South.
Georgia may call itself “The Peach State”, but we know better. According to South Carolina Department of Agriculture statistics, the Palmetto State ships approximately 90,000 tons of S.C. peaches a year from its approximately 18,000 acres of peach orchards across the state, compared with Georgia’s 40,000 tons. All in all, the top 4 states for peach production are California, South Carolina, Georgia and New Jersey. California is a significant producer of both fresh and processed peaches, while South Carolina and Georgia mostly produce the fresh fruit.
Peaches are so synonymous with South Carolina, the SC Legislature made the peach the official state fruit in 1984.
Peaches are actually native to China, where they have been harvested for over 4,000 years. Spanish settlers first brought peaches to what is now South Carolina back in the 1500s, which then led many settlers in the 17th and 18th Centuries to believe that peaches were native to South Carolina.
It wasn’t until the 1850s that South Carolina began to really grow peaches commercially, finding it a profitable piece of produce. Then, about 100 years ago in the in the 1920s, their popularity blossomed as cotton farmers looked for new crops.
Georgia, on the other hand, calls itself “The Peach State” simply because it started growing peaches as a commercial crop first.
The “fruitful” years of peach production in the Palmetto State started after WWII and continued until about 1984, when the state reported it had harvested its largest-ever peach crop…a whopping 480,000 tons.
South Carolina peaches have a variety of uses. Other than eating them when fresh, and preferably cold, they’re great in pies; with peach cobbler being a southern favorite. Other uses include ice cream and sorbets, in salads, peach smoothies, glazes-jellies-jams, peach butter, peach salsa and you can put them in a variety of pastries including peach tarts and danishes, too. You can check out 60 peach recipes from Southern Living and try something new.
Plus, frozen peach slices go perfect in glass of your favorite sweet tea.
Some Peach Facts:
There are about 18,000 acres of peach orchards in South Carolina.
More than 200 million pounds of peaches are harvested in South Carolina in a typical year.
South Carolina has been called “The tastier peach state.”
Weather is the most important factor in growing peaches. A simple 1 or 2 degree drop at a critical time can make or break a peach crop.
Peaches are rich sources of vitamins A and C as well as alpha hydroxy fruit acids.
Peaches are always best when they are picked at the peak of their sweetness, so they are ready to eat. They won’t become sweeter as they sit around and soften.
It’s best to select peaches with a creamy or yellow color; they tend to be the sweetest. Avoid peaches with a green tint; they’ve been picked too early and will not be as sweet.
So, the next time you’re visiting a local farm stand, or walking through your favorite grocery store’s produce department, you’ll fancy yourself that much more knowledgeable about peaches and about their role and history here in the Palmetto State.
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