When the warmer months arrive in South Carolina, it means one thing — fresh, juicy, local peaches are back in season.
It’s a time of year that people across the state eagerly await. Whether from roadside stands, grocery stores, or even your backyard, South Carolina peaches are a beloved part of life in the Lowcountry, satisfying cravings nearly all year long.
South Carolina has a rich history with peaches. Historical records show that peaches have been grown in South Carolina since the late 1600s, and today, the Palmetto State is known for producing some of the best peaches in the country.
South Carolina leads the South in peach production.
While Georgia is famously known as “The Peach State,” South Carolina produces more peaches.
According to the South Carolina Department of Agriculture, the state ships about 90,000 tons of peaches each year from approximately 18,000 acres of peach orchards. In comparison, Georgia produces around 40,000 tons annually.
Nationally, the top four peach-producing states are California, South Carolina, Georgia, and New Jersey. California is a major producer of both fresh and processed peaches, while South Carolina and Georgia focus mainly on fresh peaches.
Peaches are so important to South Carolina that they were named the official state fruit in 1984.
Peaches originally come from China, where they have been grown for over 4,000 years.
Spanish settlers first brought peaches to South Carolina in the 1500s, leading early settlers in the 17th and 18th centuries to mistakenly believe peaches were native to the region.
Commercial peach farming in South Carolina began in the 1850s when farmers discovered it was a profitable crop.
The industry took off in the 1920s when cotton farmers started looking for alternative crops. Georgia earned the nickname “The Peach State” because it was the first to grow peaches commercially, but South Carolina quickly became a peach powerhouse.
South Carolina’s peach production thrived after World War II and reached a peak in 1984 when the state harvested a record 480,000 tons of peaches.
Peaches from South Carolina are incredibly versatile. Besides eating them fresh (especially when chilled), they’re perfect for making pies and peach cobbler — a Southern favorite.
They also work well in ice cream, sorbets, salads, smoothies, glazes, jams, peach butter, salsa, and pastries like tarts and danishes.
Frozen peach slices are also a refreshing addition to a glass of sweet tea.
Interesting Peach Facts:
- South Carolina has around 18,000 acres of peach orchards.
- Over 200 million pounds of peaches are harvested in South Carolina each year.
- South Carolina is often called “The Tastier Peach State.”
- Weather is crucial for peach growing. A small temperature drop at the wrong time can ruin a crop.
- Peaches are high in vitamins A and C and contain alpha hydroxy fruit acids, which are great for skin health.
- Peaches don’t get sweeter after they’re picked — they’re best when harvested at peak ripeness.
To pick the sweetest peaches, look for creamy or yellow-colored ones. According to experts at Fishers Orchard, peaches with a green tint were picked too early and won’t taste as sweet.
South Carolina’s peach season is more than just a time to enjoy delicious fruit — it’s a cherished part of the state’s culture and history.
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