Texas, defined by its immense size, hosts a diverse fruit industry that stretches beyond its reputation for cattle and oil. The varied geography, ranging from the temperate plains of the north to the subtropical climate of the Rio Grande Valley, creates distinct growing regions. This climatic diversity allows for the cultivation of a broad spectrum of fruits, from those requiring a winter chill to those thriving in near-tropical heat. The state’s agriculture supports significant commercial production, making Texas a major contributor to the national fruit supply.
Deciduous Favorites of Central and North Texas
Fruit trees in the northern, central, and eastern parts of Texas, including the Hill Country, rely on a period of winter cold to properly set fruit. This necessary biological process is known as the chilling requirement, where dormant buds must be exposed to temperatures typically between 32°F and 45°F for a certain number of hours. North Texas requires 700 to over 1,000 chilling hours, while Central Texas regions often receive between 250 and 650 hours, depending on the specific location.
Peaches are the leading deciduous fruit crop in the state, with commercial production concentrated in areas like Parker County, Freestone County, and Gillespie County near Fredericksburg. Growers select varieties that align with their area’s expected chilling hours to ensure healthy bud break and a good harvest.
The season for Texas peaches typically runs from early June through Labor Day. Plums are another significant deciduous crop, often requiring medium chilling hours, similar to peaches. Pears and apples are also cultivated, though successful apple growing often requires low-chill varieties to thrive in the state’s milder winters.
Tropical and Subtropical Yields of South Texas
The Lower Rio Grande Valley and the Gulf Coast regions offer a nearly frost-free climate suitable for warm-weather crops. This area, which includes USDA hardiness zones up to 10a, is the heart of Texas’s commercial citrus industry. The subtropical environment, combined with fertile soil, supports the growth of high-quality, tree-ripened fruit.
Texas is the third-largest citrus-producing state in the U.S., with a primary focus on grapefruit and oranges. The Texas grapefruit is globally recognized, particularly the ruby red varieties like ‘Rio Red,’ which were originally discovered as a mutation in the region. This red-fleshed fruit is known for its exceptionally sweet flavor, requiring little or no added sugar.
Commercial production includes oranges, such as ‘Marrs’ and ‘Valencia,’ along with specialty citrus like tangelos, kumquats, and mandarins. Citrus trees are sensitive to freezing temperatures below 25°F. Growers often select cold-tolerant varieties to mitigate the risk of damage during rare, severe freezes.
Resilient Fruits and Native Crops for Diverse Climates
Resilient fruit crops and native species thrive across a wider range of Texas climates, handling intense summer heat and variable rainfall. These crops fill the gap between the chill-dependent northern fruits and the tropical southern varieties. Vine crops like watermelons and cantaloupes flourish in the long, hot growing season and are grown extensively throughout the state, with melons being a ubiquitous summer staple.
Small fruits, or berries, are also successfully cultivated, including blackberries and strawberries. Figs and pomegranates are highly valued for their hardiness and drought tolerance, making them excellent choices for Central and West Texas landscapes. Pomegranate trees require less water once established and produce fruit with a thick rind that resists heat damage.
Native Texas fruit species represent another category of resilient crops, having adapted to the state’s unique conditions. The prickly pear cactus produces an edible fruit, known as tuna, and is extremely drought-tolerant, thriving in arid western regions. Other native edibles include the Mexican plum and the Texas persimmon, which yield small, dark fruits used for making preserves and jellies.