Fresh Local Peaches Crop Up on Dallas Menus

There’s nothing quite like a perfectly ripe, juicy and fragrant, fresh summer peach. Georgia and California lead U.S. peach production, but did you know Texas is the seventh largest producer of peaches in the U.S.? Peaches are considered a good source of fiber, vitamin A, vitamin C, protein and other nutrients, and they’re one of the lowest calorie fruits, with virtually no sodium or cholesterol.

Torrential rains in Texas have cultivated a bumper crop of peaches that are appearing on restaurant menus throughout the Dallas metroplex, and they’re a perfect kick-off to the summer season.

Also knows as “stone fruits,” peaches are versatile ingredients that work well in a variety of recipes. Peaches round out savory dishes almost as well as they balance sweeter ones. No matter how you like to eat peaches -- freshly sliced, in salads, stewed into sauces, pickled, or grilled, for breakfast, lunch, dinner, or in desserts -- we’ve got you covered.

Where to Get Your Summer Peach Fix


Fireside Pies: Joe Bozarth, Sr. Operations & Culinary Manager

Roasted Peaches & Burrata: Seasoned arugula salad topped with burrata with peaches, pecans & balsamic reduction. Peaches sourced from Cooper Farms.

Knife: John Tesar, Owner/Executive Chef

Peach Foie: 90-day dry aged foie gras with various textures of Cooper’s peaches. Peaches sourced from Cooper Farms.

Proof + Pantry: Kyle McClelland, Executive Chef

Berkshire Pork Chop: With broccolini, pickled vegetables, stone fruits & peach puree. Peaches sourced from Cooper Farms.

Remedy: Danyele McPherson, Executive Chef

Heirloom Tomato & Drunken Peach Salad: Cress, Texas heirloom tomatoes, port soaked Lemley's peaches, pickled red onions & hominy-goat cheese fritters in blackberry vinaigrette. Peaches sourced from J.T. Lemley.

Texas Goat Cheese Dumplings: White corn broth, caramelized cipollini onions, anise pickled Lemley's peaches, browned butter, cucumbers & cilantro.

Stock & Barrel: Jon Stevens, Owner/Executive Chef

Pork & Peaches: Peach barbeque-glazed pork belly braised with creamy grilled corn & salad of Texas arugula, peaches & frisee. Peaches sourced from J.T. Lemley.

The Grape: Sarah Snow, Chef de Cuisine

Peach & Tomato Panzanella: Heirloom tomatoes, peaches, arugula, frisee, pickled Vidalia onions, charred peppered ciabatta croutons, grilled haloumi cheese & shaken basil vinaigrette. Peaches sourced from J.T. Lemley.

Take a Walk on the Sweet Side


Bisous Bisous Patisserie: Andrea Meyer, Chef/Owner

Peaches & Cream Macaron. Peaches sourced from North Texas Farms.

Café Momentum: Sarah Greene, Pastry Chef

Peach & Rhubarb Fried Pie: Fried peach rhubarb pie with pistachio ice cream, pistachio streusel & rhubarb sauce. Peaches sourced from Cooper Farms.

Cane Rosso: Dino Santonicola, Executive Chef

Peach Mella Bella Pizza: Vanilla bean mascarpone, local peaches on house-made pizza dough with imported Italian “double zero” flour. Peaches sourced from J.T. Lemley’s. 

Fireside Pies: Joe Bozarth, Sr. Operations & Culinary Manager

Peach Market Crisp: House-made gluten-free granola, fresh peaches & Henry’s ice cream. Peaches sourced from Cooper Farms.

FT33: Maggie Huff, Pastry Chef

Smoked peaches macerated in chamomile syrup, fresh peach ice cream, buttermilk, bourbon-soaked cake, bourbon-pecan shortbread crumble, butter pecans (available on the tasting menu). Peaches sourced from Cooper Farms.

Knife: John Tesar, Owner/Executive Chef

Marion Cunningham’s Crispy Waffles: House-made waffles with cooked & fresh peaches. Peaches sourced from Cooper Farms.

Pecan Lodge: Justin & Diane Fourton, Owners

Homemade Peach Cobbler Peaches sourced from Texas.

Remedy: Danyele McPherson, Executive Chef

Butter Pecan Waffles: Buttermilk waffles with roasted peach compote, salted butter, candied pecans & Vermont maple syrup. Peaches sourced from J.T. Lemley.

The Randall Copeland: Buttermilk ice cream, bourbon caramel, frittered buttermilk biscuits, roasted Texas peach jam, candied pecans & whipped cream. Peaches sourced from J.T. Lemley. 

The Grape: Sarah Snow, Chef de Cuisine

Peach Upside Down Cake: Cornmeal butter cake, sour cherries & mascarpone semifreddo. Peaches sourced from J.T. Lemley.

Uchi: Nilton “Junior” Borges, Chef de Cuisine

Okashi: Lemongrass, peach & grapefruit. Peaches sourced from J.T. Lemley’s.

Please note, these peach dishes are seasonal items. Most restaurants will keep them on the menu for a short time, or will offer them as a special as long as they’re able to get fresh local peaches, but get them soon or you may never see them again.

Got Peaches? 

If you still can’t get enough summer peaches, consider going right to the source by visiting a local orchard, farmers market or produce stand: 

Ham Orchard: Open to the public mid-May through mid-August, Monday through Saturday 9 a.m. to 5 p.m. (closed Sundays), in Terrell, Texas.

Cooper Farms Country Store: Open Monday through Sunday, 7 a.m. to 9 p.m., in Fairfield, Texas. Or visit any of their roadside stands in Conroe, Huntsville, or Waco, Texas (see website for hours, locations and other details).

J.T. Lemley’s Produce & Plant Farm: Open March through August, Monday through Saturday, 8 a.m. to 5 p.m. in Canton, Texas, or visit Lemley’s Produce stand at the Dallas Farmer’s Market, in Shed #1. 

Photo Credit: Parker County Peach Festival

Photo Credit: Parker County Peach Festival


Last but not least, there’s also the 31st Annual Parker County Peach Festival in historic Downtown Weatherford on Saturday July 11th from 8 a.m. to 5 p.m. Admission is $4 in advance ($5 at the door) for adults, children under age 12 are free.