Last chance peaches were discovered growing in an orchard in California’s Antelope Valley by Jim Sprague. They are revered as one of the tastiest freestone peaches on the market. At one point in the mid-1990s the late season peaches made up 14% of the commercial peach trees sold in the state of California.

Last chance peaches, hence the name are some of the last stonefruit available after the summer season. These peaches have an outer skin that is an overall red blush color with peaking undertones of yellow. Last chance peaches offer a very juicy and sweet flavor.

Serving Ideas

Last chance peaches are great for eating out-of-hand. The late season peaches freeze well and are perfect for canning; they retain their coloring and defrost nicely. Slice last chance peaches and add to pies and tarts. The late availability of these peaches lends well to various fall recipes. Make jams and jellies from last chance peaches or use frozen peaches for smoothies or puree for ice cream or sorbet. Keep last chance peaches up to two weeks refrigerated.

Geography/History

Some debate exists about how last chance peaches earned their name; one story has Sprague calling the new peach his “last chance to make a buck,” during a time when peaches weren’t growing so well in California’s Antelope Valley. Another story says that the tree grew from a pit tossed into Sprague’s backyard and after multiple attempts at getting rid of the tree, Sprague said, “Alright, I’ll give you one last chance!” Though, it is often thought the name is derived from the late harvest of the last chance peach, allowing the consumer ‘one last chance’ to have peaches before the end of the season. Popular in the 1980s and 90s, last chance peaches have fallen out of favor and are most often seen at farmer’s markets in California.

Seasons/Availability

Last chance peaches are available in the late summer and early fall.