Peach Season in Ontario

Categories: Community, Fan Faves, Guide, Summer, Tips & Tricks, What's in Season

In the summertime, we look forward to the vibrant and juicy fruits that offer us crisp and refreshing tastes to cool down from the hot sun. This is a time where many of the fruits associated with the summer season reach peak ripeness and flavour. From June through September, Ontario produces some of the sweetest peaches available. You can use these stone fruits in all sorts of ways, whether it’s in a sweet peach crumble, a spicey chutney, or on the smoky barbecue. As you scroll down, you’ll learn about where they come from, ways to enjoy them, and a few interesting facts you may not have known about this scrumptious fruit! 

A tray of fresh and delicious peached show on display at an orchard.

Where Are Peaches Grown in Canada?

Stone fruits like peaches, apricots, and nectarines require moderate to temperate climate conditions for a successful crop. This means that seasonal changes and weather patterns need to be relatively consistent to ensure that the delicate fruits can survive. In Ontario, the Niagara Peninsula offers ideal growing conditions due to the natural boundaries of Lake Ontario and the Niagara Escarpment. The lake plays a major role in the local climate’s stability by absorbing heat during the summer months and slowly releasing it during the winter, therefore extending the growing season. It also warms cool breezes in the winter and cools down hot breezes in the summer to create more stable temperatures. This all culminates in a unique area known as the “Niagara Fruit Belt” where over 90% of Ontario stone fruits are grown.

That’s A LOT of peaches!  

Peaches grown on tried being picked by a hand.
Image shows 3 crates full of peaches.
Image describes a women who is at an orchard picking peaches and placing them in a basket that she is holding.
A basket full of ripe peaches bein held by a hand.

Peachy Tidbits

  • Over 80% of Canadian-grown peaches are grown in Niagara. 
  • Peaches also grow along the southern-most areas of Ontario along Lake Erie. 
  • They can grow right into the fall season. 
  • There are three main categories that peaches are classified under. 
    • Clingstone – varieties where the flesh sticks to the stone (seed). 
      • Available May to August. 
    • Semi-freestone – varieties where flesh slightly clings to the stone. 
      • Available mid-July to mid-August.
    • Freestone – varieties where the flesh easily separates from the stone (seed). 
      • Available mid-August to the end of September. 

What to do with them:

Pick ’em.

A man wearing an apron holding a bag of fresh picked peaches.

Summer is the best time to get acquainted with nature and learn about all the wonderful kinds of local produce available. For us, having a strong connection with how foods are grown, raised, picked, and prepared is central in understanding the value of all the ingredients we source. A “pick-your-own” experience is a wonderful way to enjoy fresh, ripe Ontario peaches at their peak. Plan a trip to the beautiful orchards where these delicious stone fruits grow and explore the culinary landscape of the surrounding towns!  

Check out this link for some helpful tips on where to start: Ontario’s Best Peach Picking Spots | Ontario Culinary

Choosing Your Peaches:
  • Avoid fruit with any green patches. This indicates they were picked too early. 
  • They should be free of bruises or marks.  
  • Most peaches should have that signature “peachy” smell. 
    • Some varieties don’t have a strong scent, but should still be fragrant. 
  • Colours should be vibrant with a mix of deep yellow and blush. 
    • The blush of a peach indicates what variety it is; not its ripeness. 
  • The skin should feel tight, soft (not wrinkled), and slightly fuzzy. 
  • Select multiple levels of ripeness. 
    • This avoids waste and helps prevent your peaches from ripening all at once. 

Firmness Levels (Ripeness)

Like many fruits, ripe peaches should feel dense and have a good weight when being handled and selected. Generally, the flesh should be firm with a slight tenderness to the touch. Here is a firmness guide to give you an idea on how to choose your fruit according to touch: 

Baseball-hard – Very firm and were most likely picked before optimal harvesting time. These peaches will not have the taste you are looking for. 

Tennis ball hardness – They have a firm but bouncy texture that can last longer until you are ready to eat them. These are great if you are planning to eat them later in the week and will ripen over time. If you like firmer peaches, this would be the time to enjoy them.

Optimal hardness – The flesh has a firm texture, but if you squeeze a little harder the peach begins to “give”. They are perfect for eating or using in recipes like peach cobbler or peach crisp because they will maintain their shape well during cooking. 

Soft – These peaches are tender to the touch and will bruise if squeezed. They are the perfect texture to eat by hand or on a fruit platter.

Ultra-soft – These peaches are VERY soft and can bruise easily from their own weight. They may be considered over-ripe, but have a very juicy texture. Enjoy as a messy snack, in chutneys, or sauces!  

Storing Suggestion
  • Wash only when you are ready to eat them! 
  • Lay them in a single layer outside of their original container. 
  • Sort according to ripeness. 
    • Firm – they have a bouncy texture and can be stored at room temperature until they reach the desired ripeness. 
    • Ripe – they have a slightly firm texture and can be put in the fridge or eaten right away. 
    • Softer – they should be eaten the day of purchase or shortly after.  

Eat ’em.

Honey grilled peaches served with mint leaves and ice cream top view, placed on a baking sheet on a table.

A sweet treat, peaches are usually enjoyed fresh or as part of a dessert. However, you can use this versatile fruit in a variety of ways from sweet to savoury dishes. Poach them to create an even softer, more delicate texture. Sauté or roast them to caramelize the natural sugars for a smoky and sweet flavour. Whether it’s for your morning oatmeal or to pair with roasted pork, be adventurous with this tender, juicy, and sugary fruit!

Recipes and ideas!

Grilled peach salad with mozzarella and tomatoes in a while bowl.

Grilled Peach Caprese

Ingredients: peaches, mozzarella cheese, basil, cherry tomatoes, balsamic vinegar, olive oil, salt, pepper. 

A symphony of fresh summer flavours creates a harmonious bite to delight your palate. Aromatic basil, smoky peaches, juicy cherry tomatoes, syrupy balsamic, nutty olive oil, and salt and pepper combine to make a seasonal version of this classic salad.

Hack: Try making a quick dressing with our Caramelized Onion & Balsamic Compote.

A spicy peach chutney in a mason jar and topped with a mint lead on a wooden table.

Spicy Peach Chutney

Ingredients: peaches, fresh chili, chili flakes, cinnamon, cardamom, cumin, ground cloves, nutmeg, sugar, salt, pepper, garlic, ginger.  

This spiced, jam-like sauce is the ultimate condiment for proteins, on rice, or to make sweet and spicy dressings. Simply cook ingredients in a pan until tender, roughly blend, and enjoy. Enjoy warm or chilled!

Hack: Use frozen peaches, our Peach Jam, and our Tandoori Spice for an easy chutney.

Peach Melba in cocktail glass.

Peach Melba

Ingredients: peaches, honey, white wine or apple juice, vanilla ice cream, raspberry sauce, fresh mint.

This iconic dessert is simple to make and satisfying to eat! Simply simmer and lightly poach your peaches with honey and juice (or wine, if using) until tender. Let cool and serve with ice cream and raspberry sauce.

Hack: Grab a tub of our Vanilla Vanilla Ice Cream for a decadent scoop of creamy goodness.

More dishes that are just peachy!

A white plate with a pan-seared salmon fillet in the center. The salmon has a crispy, golden-brown crust. To the right of the salmon are slices of grilled summer vegetables, including zucchini, yellow squash, and red bell pepper. There are also two grilled peach halves to the left of the salmon. All the vegetables and peaches have grill marks and a slightly charred appearance. A sprig of fresh rosemary is placed diagonally across the salmon fillet.
Pan-Seared Salmon with Grilled Vegetables and Peaches
A plate of poached peaches with cinnamon and almonds.
Peaches Poached in Wine with Cinnamon and Almonds
An overhead view of a French peach galette on a teal plate. The galette features a rustic, golden-brown crust with sugared edges, encasing a beautifully arranged filling of sliced peaches, showing a gradient of yellow to red hues.
French Peach Galette
A square casserole dish made of clear glass filled with a peach pie filling. The pie filling is visible through the glass and appears to be a thick, chunky mixture of sliced peaches with a golden brown crust on top. The casserole dish is sitting on a wooden table with a light brown stain. In the top left corner of the image, there is a label that reads “Casserole Dish Peach Pie”.
Casserole Dish Peach Pie
A slice of peach tart on a white plate. The tart crust is visible around the edge of the slice and appears to be golden brown and flaky. The peach slices on top of the tart are arranged in a fan shape and are light orange in color. There are a few sprigs of fresh thyme scattered around the peach slices. I
Peach Tart
A close-up image of a crostini appetizer on a wooden cutting board. The crostini is a small slice of toasted bread topped with thinly sliced prosciutto and sliced peaches. The prosciutto is a cured ham that is pink and fatty. The peach slices are light orange in color and some appear riper with a slight reddish hue. A single green colored fork with a metal tine rests beside the crostini on the cutting board. In the background, slightly blurred, is the edge of a light coloured counter top.
Crostini with Peaches & Prosciutto
A frying pan containing two pork chops with sprigs of thyme and halved peaches. The pork chops are a light brown colour and appear to be cooked. The peaches are a yellow-orange colour and some appear ripe with a slight reddish hue. They are cut in half and appear to be seared on the cut side. There is a small amount of cooking liquid in the pan, and the thyme sprigs are scattered around the pan.
Pork Chops with Thyme and Peaches
A white plate topped with a salad. The salad consists of a bed of watercress, slices of grilled duck breast, and grilled peach slices. A silver fork rests on the side of the plate.
Watercress Salad with Duck and Grilled Peaches
A plate of toast with cream cheese, thyme, and peaches. The toast is two slices of golden brown bread. There is a thick spread of cream cheese on both slices of toast. Several sprigs of fresh thyme are scattered on the cream cheese. Two peach halves are placed on top of the toast. The peach halves are sliced thinly and are light orange in colour with a slight reddish hue near the skin.
Toast and Cream Cheese with Thyme & Peaches
A plate of grilled pork chops and glazed peaches. The two pork chops are bone-in and have a browned crust. They are placed side-by-side on a white plate. To the left of the pork chops are two halved peaches. The peaches are a yellow-orange colour and appear ripe with a slight reddish hue. They appear to be glazed and and have grill marks. A sprig of fresh mint rests on top of the pork chops. In the background, slightly blurred, is a brown wooden table.
Grilled Pork Chops and Glazed Peaches
A square plate containing a slice of toast with ricotta cheese, honey, peaches, and blueberries. The toast is a thick slice of golden brown bread. A generous amount of ricotta cheese is spread across the toast. Honey is drizzled across the ricotta cheese in a decorative pattern. Sliced peaches and blueberries are scattered on top of the toast. The peaches are light orange in colour with a slight reddish hue near the skin. The blueberries are a dark blue colour.
Toast with Ricotta Cheese, Honey, Peaches, and Blueberries
A plate of grilled peaches with brie, rosemary, and honey. The halved peaches are golden brown with grill marks. Slices of brie cheese rest on top of the peach halves. A sprig of fresh rosemary is positioned diagonally across the plate. There is a drizzle of honey across the peaches and brie.
Grilled Peaches with Brie, Rosemary, and Honey
A close-up image of a roasted turkey with peaches.
Roasted Turkey with Peaches
A plate of three grilled peach halves topped with scoops of vanilla ice cream. The peaches are golden brown with grill marks and the ice cream is melting slightly. A drizzle of honey is on each peach half and there are sprigs of fresh thyme scattered around the plate.
Grilled Peaches with Ice Cream, Honey, and Thyme
A casserole dish filled with peach cobbler next to a plate of peach cobbler.
Peach Crumble
A white plate with a grilled duck breast sliced in half. Next to the duck is a half of a grilled peach. Both the duck and peach are drizzled with a dark red berry sauce. There are also a few green leaves for garnish.
Grilled Duck Breast with Berry Sauce and Peaches
A plate of roasted peaches with thyme and brown sugar. The peaches are halved and golden brown. There are sprigs of fresh thyme on the plate and brown sugar is sprinkled around the peaches.
Roasted Peaches with Thyme and Brown Sugar
A pan-seared chicken breast with a peach sauce glaze on a white plate. There are also carrot sticks on the plate.
Pan-Seared Chicken Breast with Peach Sauce
A roasted whole turkey on a platter. The turkey is brown and crispy, and there is fruit garnish around the base. In the background, there are wine glasses on a table.
Brazilian-Style Roasted Turkey with Summer Fruit
A plate of blue cheese stuffed peaches with nuts and rosemary. The peaches are halved and roasted a golden brown. The blue cheese filling is visible in the center of each peach half. There are chopped nuts and rosemary sprigs on top.
Blue Cheese-Stuffed Peaches with Nuts and Rosemary
A white plate with a summer salad. The salad includes grilled peaches, vegetables, and cheese.
Warm Salad with Grilled Peaches, Vegetables, and Cheese
A southern-style peach cobbler in a round ceramic pie dish. The cobbler has a golden brown crust and is bubbling slightly.
Southern-Style Peach Cobbler
A blue plate with a beef steak topped with roasted peaches. The steak is sliced and cooked medium-rare. The peaches are golden brown with grill marks. There is a brown sauce drizzled over the steak and peaches.
Peach-Marinated Steak with Roasted Peaches
A bowl of oatmeal with sliced peaches on a wooden table. The oatmeal is light brown and topped with milk. The peaches are orange and sliced.
Oatmeal and Peaches

Save ’em.

Frozen peaches, sliced, diced, and formed into ice cubes.
Frozen (diced, sliced, and in ice cubes)
A glass jar filled with yellow peaches submerged in a clear liquid. The jar is sealed with a metal lid and has a label. The label appears to be brown and gold with text written on it. The table the jar is sitting on is wooden with a brown stain.
Preserved (jam and syrup)

A great way to enjoy seasonal fruits throughout the year is to preserve them. Preservation is a practice that has been refined and utilized for centuries before refrigeration. The most common methods are pickling, dehydrating, jarring/canning, and freezing. Below we have a quick set of instructions on how you can save your fresh peaches using the canning method! 

Canning Instructions: 
  1. Make sure all surfaces, glass jars, fruits, and utensils are sterilized. 
  2. Start a large pot of boiling water and fill a large bowl with ice water. 
  3. Prepare peaches by cutting an “x” on the bottom of the fruit along the skin. 
  4. Carefully drop peaches in the boiling water and blanch for 30 seconds. 
  5. Remove from the boiling water and immediately place them in the ice water to cool. 
  6. Prepare another bowl with cold water and lemon juice for an anti-browning solution. 
  7. Peel the fruit, take out the pits, slice, and place in the anti-browning solution. 
  8. In a pot, prepare a simple syrup with water and sugar (2:1 ratio) 
    • Cook on medium heat until sugar dissolves. 
  9. Place sliced fruit into simple syrup until it reaches a boil and then turn off the heat. 
  10. Pack cooked peaches tightly into glass jars and pour syrup to cover. Leave about a centimeter of space inside the jar. 
  11. Clean the jars and close them tightly with the lids. 
  12. Process the jars by boiling them in a large pot of water for 20 minutes. 
    • Make sure to completely submerge them. 
  13. Allow them to cool completely and then store in a dry and colder area. 
  14. Preserves usually last for up to 12 months.
    • Make sure you are checking for any signs or smells of mold or spoilage before consuming. If you are not sure, it’s best to discard it. 

Preserving Tips: 

  • Remove the pits and skin.
    • Peel the skin off easily by quickly blanching in boiling water (whole) and then cool in ice water. 
  • Softer fruits are better for jams and jellies. 
  • Firm fruits can be frozen, canned, dehydrated, or jarred. 
  • Peachy ice cubes made with fresh puree and a little juice can make for easy storage and access to the fruit’s zingy taste! 
A close-up image of a sliced peach with the pit removed. The peach is ripe and yellow with a slight red blush near the skin. There are some dark brown spots in the center where the pit was.

Did you know? 

  • Ancient Romans thought that peaches came from Persia and so they named it after the Latin word for Persian – prunus persica. The word for peach was formed from this Latin origin.
  • Peaches have been growing since the prehistoric period and are originally from China! 
  • The leaves and bark of peach trees are used in natural teas to treat coughs and bronchitis. 
  • In the 1780s, it’s believed that Peter Secord (uncle of Laura Secord) was the first British loyalist farmer in Canada. He introduced many tender fruits to the Niagara region. 
  • In 1875 there were 375,000 peach trees in Ontario. No varieties from that period exist today! 

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