Peaches, when dried, remind us of summer even on the rainiest days. The large medallions naturally range from golden brown to deep mahogany, with a meaty texture and a rich peach flavor and aroma. We dry only the ripest fruit of our favorite varieties, producing dried peaches with a floral, syrup-y sweetness and light acid touch. When we first began drying our organically-grown peaches almost 25 years ago, we discovered that peeling them made for a softer, more delicious, and more attractive dried peach. It’s rare that other dried fruit operations bother peeling, especially when they can use sulfur to prevent the peach skin from molding. Even though it takes extra time, peeling our peaches tastes great and better preserves the fruit without the need for any additives.