No other fruit embodies summer the way a peach does, and while the best way to eat one is probably out of your hand, juice dripping down your arms and chin, the Masumoto family—they run a peach, nectarine and grape farm south of Fresno, California
that supplies some of the Bay Area's best restaurants—makes the case (50 of them, actually) for branching out. They put the fruit in sweet and savory dishes, from pork chops to tacos to French toast. And they're excellent tour guides around the wondrous world of these stone fruits and all their varieties, with names that sound like poetry, from June Crest to Gold Dust.
— Lynn Andriani