Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 1 can (28 oz.) California Cling Peaches, drained
  • 2 Tbsp Honey
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Vanilla
  • ¼ tsp each Ginger & Nutmeg
  • 1/2 cup Vanilla Greek Yogurt
  • 8 Frozen Pop containers with wooden sticks


  1. Place California Cling peaches in a food processor or blender along with honey, lemon juice, vanilla and spices. Puree until smooth.
  2. Add yogurt and whirl just until blended.
  3. Pour into frozen pop containers. Then insert wooden sticks, mixture should be frozen enough that stick would stand.
  4. Continue to freeze until firm, about 2 hours.
Makes 8 Peach-sicles

Have fun with your kids and make these easy frozen fruit treats, (that drip much less than most) together year-round.