MOONLIGHT FAQs

About Our Products

Q What makes Moonlight peaches different?

Most peaches get one shot at greatness. Ours headline the entire tour. By growing across multiple West Coast microclimates, we’re able to harvest fruit where and when it performs best—delivering bigger flavor, better texture, and premium quality for seven months straight. Around here, consistency never takes an encore.

Q What varieties do you grow?

Our lineup includes both yellow and white peaches in conventional and organic. Different varieties hit the stage throughout the season, each selected for outstanding flavor, color, and eating quality. Think of it as the greatest hits album of stone fruit.

Q When are your peaches in season?

While most growers play a short set, we’re on tour from April through November. A season built by following the best growing conditions across the West Coast so fresh peaches keep coming long after others have left the stage.

Q Do you only grow peaches?

Peaches may be our headliner, but the festival doesn’t stop there. We also grow nectarines, plums, apricots, citrus, and other premium fruit across our West Coast growing regions.

Consumer Questions

Q What’s the best way to enjoy peaches?

There’s no wrong way to rock a peach. Bite into one fresh, fire it up on the grill, toss it in a salad, blend it into a smoothie, or bake it into your favorite dessert. However, you enjoy it, let the flavor steal the show.

Q How should I store my peaches?

Give them the VIP treatment. Let firm peaches ripen on the counter, then refrigerate them once they’re ready. For the best flavor, bring them back to room temperature before taking your first bite.

Q How can I tell if a peach is ripe?

A ripe peach should have a little give when gently squeezed and smell sweet and fragrant. If it makes your kitchen smell like summer, you’re ready for the main event.

Q How do you make peach cobbler?

To make an easy peach cobbler, peel and slice about 6 fresh peaches. Toss them with ½ cup sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, and 1 tablespoon cornstarch. Pour the mixture into a greased baking dish.

In a separate bowl, combine 1 cup flour, ½ cup sugar, 1 teaspoon baking powder, and a pinch of salt. Cut in ½ cup cold butter, then stir in ¼ cup milk until a soft dough forms. Spoon the topping over the peaches and bake at 375°F for 35–45 minutes, or until golden brown and bubbling. Serve warm—ideally with a scoop of vanilla ice cream.

Q What is the difference between white and yellow peaches?

White peaches have pale flesh and a delicate, floral sweetness with very little acidity. Yellow peaches have golden flesh and a richer, more traditional peach flavor balanced by a pleasant tang. White peaches are especially delicious eaten fresh, while the bolder flavor of yellow peaches works well in pies, cobblers, jams, and other cooked recipes.

Q What is a popular white peach recipe?

White peach salad is a simple and popular way to highlight the fruit’s naturally sweet flavor. Slice 3 or 4 ripe white peaches and arrange them with fresh mozzarella or burrata, arugula, and basil. Drizzle with olive oil and balsamic glaze, then season lightly with salt and pepper. Serve immediately as a refreshing appetizer or side dish.

Q What is the difference between nectarines and peaches?

Peaches and nectarines are closely related and have a similar sweet, juicy flavor. The main difference is their skin: peaches have a soft, fuzzy exterior, while nectarines have smooth skin. Nectarines are often slightly firmer and may taste a little sweeter or more aromatic, but both fruits can be enjoyed fresh or used interchangeably in most recipes.

Q How can I tell if a nectarine is ripe?

A ripe nectarine should have a sweet, fragrant aroma and feel slightly soft when gently pressed near the stem. Avoid squeezing too firmly, as nectarines bruise easily. The fruit’s background color should be creamy yellow rather than green. If it is still firm, leave it at room temperature for a few days and check it daily.

Q How do you make nectarine crisp recipe?

Nectarine crisp is a favorite because it is easy to make and showcases the fruit’s sweet-tart flavor. Slice about 6 nectarines and toss them with ¼ cup sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Place them in a greased baking dish. Combine 1 cup rolled oats, ½ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ½ cup softened butter, then sprinkle the mixture over the fruit. Bake at 375°F for 35–40 minutes, until golden and bubbling.

Q How can I tell if a plum is ripe?

A ripe plum will feel slightly soft when gently pressed, especially near the stem, and may have a sweet, fruity aroma. Its color should be rich and even, although the exact shade depends on the variety. If the plum is very firm, let it ripen at room temperature. Once ripe, refrigerate it to help preserve its flavor and texture.

Q How do you eat a plum?

Enjoy a plum whole, including the skin. Take bites around the center, being careful not to bite into the hard pit. You can also slice the plum in half along its natural seam, twist the halves apart, remove the pit, and cut the fruit into wedges. Plums are delicious on their own or added to salads, yogurt, oatmeal, and desserts.

Q How do you make a plum crisp?

Plum crisp is a classic and easy way to enjoy ripe plums. Slice about 6 cups of plums and toss them with ½ cup sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice. Transfer the fruit to a greased baking dish. Mix 1 cup rolled oats, ¾ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ½ cup softened butter. Sprinkle the topping over the plums and bake at 375°F for 35–45 minutes, until the fruit is bubbling and the topping is golden brown.

MOONLIGHT FAQs

About Our Products

Consumer Questions

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