There are three different types of peaches….clingstone (CL), semi-freestone (SF) and freestone (FS). Clingstone – Peaches whose flesh cling to the pit …. early varieties that usually ripen in May. Semi-freestone peaches have flesh that will pull away from the pit with a little effort. Freestone peaches are peaches whose flesh easily separates from the pit. Peach Varieties and Month of Ripening May: Flavorich – (CL) dark red, firm and large size for early variety Regal – (CL) large for a cling and very sweet June: Gala – (SF) medium to med large, yellow flesh, firm and good taste Harvestor – (FS) medium large, yellow fleshed and highly colored skin. Majestic – (FS) very large, round, yellow fleshed and red skin White Delight – (SF) medium size, firm, white flesh and very sweet. July: Loring – (FS) large, round, firm, yellow fleshed, red blushed skin and sweet Bounty – (FS) large to very large, round, yellow fleshed and good flavor Redglobe –(FS) very large, round, red over golden skin, yellow flesh and excellent sweetness We do have a few nectarines that ripen late June to early July.
Late May to late June Methley – small to medium in size, purple skin and juicy red flesh that is very flavorful and sweet Morris – large plum with red to purple flesh and great taste Ozark Premiere – very large plum with yellow flesh and reddish skin and very sweet
Other Fruits
We have planted 4 different varieties of improved muscadine grapes that should be ready for picking the summer of 2020

Picking season normally goes from late May to late June or early July…depending on weather. We have five varieties of blackberries. One variety is thorned (Kiowa) and four varieties of thornless. Our thornless varieties include Ouachita, Natchez, Osage and Caddo.
Caddo will be our newest variety to harvest this year. It is another outstanding variety from the University of Arkansas. It is a large berry….though not as large as Kiowa.. It has a very high sugar content at 10.5% . (The older Brazos berry had a sugar content of 5%). Our other thornless varieties have a sugar content of 9 to 10% as well.
All five varieties have their own unique flavor and sweetness. They are all great for fresh eating ,baking or processing for jams ,jellies, sauces, syrup and more. See our recipe link.

There are many good reasons to eat blackberries.
They are high in Vitamin C, which prevents scurvy, reduces risk of stroke, and helps prevent cancer initiation. They are good sources of Folate, which is an especially important nutrient for pregnant women, since it helps prevent neural tube (spinal column) defects. It may also help prevent heart disease. They are cholesterol free and virtually fat free. They are sources of dietary fiber that lowers cholesterol and may help prevent colon cancer and heart disease. They are low in calories. All these make bramble fruit a good addition to your diet.
But that’s not all. Blackberries have been shown to contain healthful substances which research shows may slow down the aging process, boost immunity, and protect against chronic disease, including heart disease and cancer.
For example, anthocyanin, which gives berries their red color, is an antioxidant that scavenges free radicals, which may cause aging of cells. Researchers are currently linking anthocyanin activity to improving vision, controlling diabetes, improving circulation, preventing cancer and heart disease, and retarding the effects of aging, particularly loss of memory and motor skills. Ellagic acid, a phenolic compound found in berries, has exhibited anti-carcinogenic effects against a wide range of carcinogens in several tissues.
Information provided by North American Raspberry and Blackberry Association