New Jersey, known as the “Garden State,” has a long agricultural history. The state’s unique combination of sandy soils, particularly in the southern coastal plain, and a temperate climate creates an ideal environment for cultivating a wide range of fruit crops. This foundation has made New Jersey a consistent national producer of specialized fruits, contributing to local commerce and supplying fresh, locally grown produce throughout the warmer months.
New Jersey’s Defining Fruit Crops
New Jersey is nationally recognized for several fruits that define its commercial landscape and agricultural identity. Highbush blueberries are the state’s most prominent fruit, consistently ranking New Jersey among the top producers in the United States. The cultivated blueberry was first developed in the state in 1916. Today, varieties like Duke, Bluecrop, and Elliott are widely grown, particularly in the Hammonton area. This crop is the state’s top-grossing fruit, with production often exceeding 50 million pounds annually.
The state is also a major producer of peaches, typically ranking as the fourth largest in the country. New Jersey orchards harvest approximately 60 million pounds each year, with the majority dedicated to the fresh market. About 90 percent of production consists of yellow-fleshed varieties, though white-fleshed and “doughnut” types are also cultivated. Rutgers University has developed several successful varieties, including Jerseyglo and Felicia.
Cranberries are another defining crop, grown primarily in the specialized bog environments of the Pinelands region. New Jersey is the third largest cranberry producer nationally, utilizing the sandy, acidic soil and high water table. The majority of the state’s crop is the Early Black variety, valued for its ability to color early for the autumn harvest. The apple industry is also significant, with growers cultivating more than 50 varieties, including the historic Winesap and modern selections like Fuji and Gala.
Other Common Garden State Fruits
Beyond its major commercial crops, New Jersey farms produce a rich selection of smaller-scale fruits often found at local markets and U-Pick operations.
Strawberries are the first fruit of the season, typically available from late May through June. These berries are highly perishable, making local sales a primary distribution method.
Raspberries and blackberries follow closely. The summer raspberry crop is available in July, with a second, fall-bearing crop ripening into October. Blackberries are generally ready for harvest from mid-July through August. These bramble fruits thrive in the state’s climate.
Stone fruits, other than peaches, include cherries and plums. Sweet cherries are typically ready in mid-June. Plums ripen from mid-July through August. Pears begin their season in August and continue through September, while grapes are harvested mainly in September.
Navigating the New Jersey Fruit Season
The fruit season in New Jersey begins in late spring, with the first harvest of strawberries starting around late May. This is soon followed in June by the limited season for sweet cherries, which marks the transition into summer fruit production.
The peak of summer, spanning July and August, delivers a bounty of berries and stone fruits. July is the primary month for highbush blueberries and summer raspberries. Peaches begin their long season that extends well into September, and blackberries and plums are also readily available.
The season shifts into its autumn phase in September with the main apple and grape harvests. Cranberries are a distinct fall crop, harvested from the bogs primarily in October, concluding the fruit season before the first hard frost.