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 (29 oz) California Cling Peaches, strained

  • 2 Tbsp honey

  • 1 Tbsp lemon juice

  • ½ tsp vanilla

  • ¼ tsp each ginger and nutmeg

  • ½ cup vanilla Greek yogurt

  • 8 popsicle forms with sticks


  1. Place California Cling peaches in a food processor or blender along with honey, lemon juice, vanilla and spices. Purée until smooth.

  2. Add yogurt and whirl until blended.

  3. Pour into popsicle containers and insert sticks into molds. Mixture should be frozen enough for the stick to stand straight.

  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.