June 20 is California Nectarine Day! The harvest may be over, but there’s still activity in the orchards. As the leaves fall, the trees are ready to be pruned in preparation for the coming year. This practice helps the tree produce a full, healthy crop during the next season.

Without pruning, peach, plum and nectarine trees would produce many very small pieces of fruit. Pruning helps strengthen the tree and allows growers to put its energy into growing fewer but larger and sweeter peaches, plums and nectarines.

Pruning removes spent “hangers,” the small branches the fruit hangs from as it grows. This encourages the tree to grow new fruitwood and hangers, on which blossoms – and eventually the new crop of fruit – will appear the next spring.

Pruning also helps more sunshine reach the fruit. Growers remove some branches from the centermost portion of the tree to keep too much shade from being cast. More sun helps the fruit grow better, and in the case of peaches and nectarines, encourages the splashes of red that have such great eye appeal.

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Featured Recipe
Savory Fruit Tartlets

As the days gather in and the weather grows colder, rich and savory flavors have greater appeal. This tartlet recipe is perfect for entertaining – it’s a delicious pre-dinner nibble that goes together quickly. California plums provide a sweet note and a reminder of the summer sun.

   
  
Ingredients
   
1
  sheet frozen puff pastry
(1/2 of a 17.3 oz. package)
 
1/3
  pound wedge Brie cheese  
2
  cups California plums, diced  
2-3
  thin strips prosciutto, diced  
1
  tablespoon chopped fresh thyme  
       
       
       
       
       
       
       

 

Preparation

Preheat oven to 400°F. Thaw pastry according to package directions and roll into a 14-inch square on a lightly floured board. Cut into 36 equal squares. Press each into the bottom of a mini-muffin cup. Trim away outer edge (rounded edge) of Brie and cut into small pieces (1-inch cubes). Place equal amounts in the bottom of pastry-lined cups. Place several pieces of fruit in each cup on top of cheese; top with prosciutto. Bake for 12 to 15 minutes or until puffed and golden brown. Remove from oven and sprinkle with chopped thyme. Serve warm.

Makes 12 servings

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The Tip
If you’d like to learn more about what happens in the orchards of California peach, plum and nectarine country during the fall and winter, check out our Season Timeline.

 

     
     
     
   

 

 

       

 

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