Juicy-sweet and robust Oregold peaches are so special that you’ll want to eat ’em for breakfast, lunch, and dinner! Their sunset color is so eye pleasing, their aroma enticing, and the fact that they are handpicked ensures only the best, nearly ripe fruit arrives at your door.

Since Oregold peaches are a freestone varietal of peach — meaning their pit doesn’t cling to the center of the fruit — they are ideal for eating out of hand (remember to have plenty of napkins to catch their juicy splendor). And ripe Oregold peaches are perfect for canning and baking since their prep work is a breeze.

And if you didn’t know this “peachy keen” fact, now you do: Nectarines are just fuzz-free peaches, and you can swap them for any of these “best of summer” peach recipes. So, what are you gonna do with your Oregold peaches?

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Theresa Gambacorta is a freelance food writer, a veteran of New York City restaurants, and cookbook co-author to chef Joey Campanaro's Big Love Cooking (Chronicle) and James Beard-nominated chef Nasim Alikhani's Sofreh: A Contemporary Approach to Classic Persian Cuisine (Knopf). She is currently working on a forthcoming vegan cookbook to be published by Simon Element.

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