Mountain View Fruit Promotes Rob Brett

February 12th, 2019 – Reedley, CA – Mountain View Fruit Sales in Reedley, California has promoted Rob Brett to Director of Sales and Marketing. Rob has over 18 years of experience within the stone fruit industry. His previous experience includes growing, packing, shipping, sales and marketing. “His fundamental knowledge of the commodities and his passion will be pivotal as we continue to grow our partnerships from tree to table.  We are very fortunate to have such a strong sales and marketing team and our commitment to grow our categories is our primary focus.” says Mike Thurlow owner of Mountain View Fruit Sales. 

Mountain View grows and markets stone fruit and citrus grown in the San Joaquin Valley under the Summeripe, Summertime and Rascal labels. 


Rob Brett

4275 Avenue 416
Reedley, CA 93654
(559) 637-9933

At the Starting Line!

Published: Wednesday, May 2nd, 2018

Time flies when you’re having fun and the fun is about to begin.  It’s hard to believe it’s been 2 weeks since our last update, but a lot has happened and we are now approaching the starting line of our 2018 tree fruit season.  We’ve had some beautiful days with abundant sunshine up to this past weekend where we saw a cool-down and even some cloud cover yesterday, but the fruit is doing exactly what we want it to do.  You’ll see in the video that we have color on our early varieties and they will size quite a bit in the days just prior to harvest.  We are anticipating a warm up by the weekend and the following 7 days look to be ideal to bring the fruit to full maturity and get it headed to you. 

We continue to thin varieties while we await harvest and we are very pleased by what we see.  We’re in July varieties now and it looks like we will have some beautiful fruit for you all summer long.  Estimated start dates are below.

Variery Commodity Start Date
Snow Angel White Peach 5/7
Honey May Yellow Nectarine 5/5
Spring Flame Yellow Peach 5/9
Polar Ice White Nectarine 5/14
Zee Fire Yellow Nectarine 5/17

2018 Stone Fruit Harvest Weeks Away

Published: Wednesday, April 18th, 2018

We are less than 3 weeks away from starting our 2018 harvest, and things couldn’t be better here in the San Joaquin Valley. We have had a great spring, which brought us much needed rain here in the valley and snow in the mountains, sunshine to grow our fruit and pump them full of sugar, but also cooler temperatures than what we have experienced the past couple of years. We have started earlier than “normal” (whatever that is I don’t know) the past 3 years, but I like to just compare dates to last year. It appears that we will be a week or so behind start dates of 2017. This isn’t always a bad thing, as it allows the fruit a bit more time on the tree and hopefully will size to our likening. 

We know there has been some concern from the freeze we had in February, but it appears to have only affected 1 or 2 varieties and it doesn’t appear to be catastrophic. We are beginning to see some plums and plumcots out in the field as well. They traditionally are the last commodity to really shed their jacket and can be difficult to see because of their dark color and the amount of leaves on the tree.  Initially we thought they may be a bit lite, but as of this moment we believe there is a very nice plum and plumcot crop in the fields.

Winter Dormancy

One of the most important things we look at this time of year is the number of “chill hours” or dormancy we have had during the winter months. These chill hours are a very important number as it generally plays a key part in the quality of our fruit!

Ideal Chill Hours: 1000-1100 hours
2017 Chill Hours: 805 hours
2018 Chill Hours: 977 hours

Start Dates

Yellow Nectarine 5/5 Honey May
White Peach 5/7 Snow Angel
Yellow Peach 5/9 Spring Flame
White Nectarine 5/14 Polar Ice

We are very pleased at how things look and are progressing in the fields and are excited to get things going.  We will have updates for you from the field all year, so look for your Mountain View and Summeripe fruit coming to you very soon.


Mountain View Fruit Sales announces California Citrus Deal

October 5th, 2017 – Reedley, CA – Mountain View Fruit Sales announced today they are entering the California Citrus deal. Partnering with Eastside Packing they will be adding additional commodities to their premium quality and customer service based program.

“We have been working on getting into the citrus deal for many years, but finding the right growers and varieties can’t be rushed, so we are pleased to announce we will be shipping Mandarins and Lemons for the 2017 season” said Mike Thurlow owner and CEO of Mountain View Fruit Sales. “It is a natural for us as we are located right in the middle of the prime citrus growing region. We will be utilizing the same aggressive marketing platform we currently use for our premium stone fruit program.”

Kent Huckabay and Joel Gonzalez have joined the Mountain View Sales team, bringing expertise in citrus marketing to the table.  “I’ve worked with Mountain View for years on the tree fruit side, and their marketing strategy is well suited to apply to citrus” said Huckabay.  Mountain View Fruit Sales has been a leading marketer of tree fruit in California’s San Joaquin Valley for over 20 years focusing on building a brand that consistently delivers premium quality flavor to the consumer.


Kent Huckabay
4275 Avenue 416
Reedley, CA 93654
(559) 391-9090




Summeripe Peach Jerk Sausage


Summeripe Peach Jerk Sausage

  • Author: David Staggs
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 60
  • Yield: 10 1x


This sweet & spicy sausage brings an island flavor to your table! Whether you’re an experienced sausage maker or have never done it before, this simple recipe calls for just a few ingredients, but will leaving a lasting memory with it’s distinct flavor. Give it a shot, step up your grilling game and don’t be a jerk!



  • 4 pounds Pork Shoulder cubed
  • 2 medium sized Summeripe Peaches
  • 1 tablespoon Salt
  • 5 tablespoons Caribbean Jerk Seasoning
  • 1012 feet of hog casing
  • 1 cup water


  1. Thoroughly rinse hog casing in water to remove salt. Make sure to run water though the casing and let it soak, this will make sliding the casing onto the stuffer nozzle easier. Set aside.
  2. Remove skin from Summeripe Peach and finely dice or use a food processor.
  3. Grind cubed pork shoulder using a medium holed grind plate.
  4. Combine the ground pork, peach, salt, Caribbean Jerk seasoning and water. You can combine by hand or use a mixer with a paddle attachment for about 1 minute then refrigerate. Don’t overwork or the fat will begin to break down but the meat should be a little tacky and want to stick to itself.
  5. At this point I like to cook a small patty to test seasoning and see if anything needs to be added.
  6. Slide hog casing onto the stuffer nozzle.
  7. Push the ground meat until it reaches the tip of the nozzle then tie off the casing. This helps reduce the amount of air bubbles.
  8. Continue pushing through the meat keeping a thumb and forefinger lightly on the casing to control the plumpness of the sausage. Do not overfill or the casing will break when you twist into links.
  9. Twist sausage into 5-6 inch links.


  • Cook pork thoroughly, to 180 degrees F. Alternatively, cook low and slow in smoker for best results.

Bacon-Wrapped Smoked Peach Halves

  • Author: Chad Cotton
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 45


Simple method, intense flavor! Bacon makes everything better, and these peach halves are no exception. Serve as an appetizer, side or dessert



  • 3 Summeripe Yellow Peaches, halved
  • 6 strips thick cut bacon


  1. Preheat smoker to 325 degrees
  2. Cut peaches in half
  3. Wrap 1 bacon slice per peach half around fruit, secure with toothpick
  4. Place peach halves directly on grill, close lid
  5. Turn peach halves half way through (15 minute mark)
  6. Remove and let cool slightly
  7. Serve and enjoy!


  • You can adapt this simple base recipe in many ways. A drizzle of balsamic reduction and some feta cheese would make a delicious savory/sweet appetizer.
  • Some brown sugar and cinnamon makes an almost peach pie flavor!


Summeripe® receives first in industry ‘Non-GMO Project Verification’”

Reedley, CA – June 20th, 2014Mountain View Fruit Sales, the home of Summeripe® Ready-to-Eat fruit from California is the company consumers have come to rely on for consistently delicious stonefruit. Born from a partnership with the UC Davis Pomology Department, led by Dr. Carlos Cristoso, Ph.D., Summeripe® continues to lead the industry in growing, packing and conditioning stonefruit from select Central California family farms. We are happy to announce we are the first in our industry to be officially “Non-GMO Project Verified”.

“We’re thrilled to be on board with the Non-GMO Project. The relationship underscores our commitment to the consumer to provide not only a delicious eating experience, but a safe one as well.” said Mike Thurlow, owner of Mountain View Fruit Sales & Cold Storage. “We’ve always known we were providing natural produce to our customers, but this [verification] provides a clear explanation that leaves the consumer with no doubt what they’re eating and feeding their families” Thurlow continued.

GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses and other animals and plants. These experimental combinations of genes cross the natural   species barrier and have not been proven safe. Studies increasingly show a connection between GMOs and an array of health risks and environmental concerns. While GMOs are labeled or banned in most developed countries, in the U.S. and Canada they are unlabeled and are found in nearly 80% of processed food.

“We’ve had calls and social media inquiries regarding the ‘GMO status’ of our products” said Chad Cotton, Marketing Coordinator for Mountain View Fruit. “Consumers are looking more and more at not only where their food comes from, but also what its origin is. We’re excited to let everyone know we’re now Non-GMO Project verified via our website, social media outlets and on our product packaging.”

Purchasing Information
For more information about purchasing products from Mountain View Fruit Sales, please email or call (559) 637-9933. 

About Mountain View Fruit Sales
The Mountain View Fruit companies were founded by three farming families in 1994. Their core focus was to deliver a true ripe, ready-to-eat piece of fruit to the consumer. Joining with like-minded local farmers of stonefruit, Mountain View broke ground on a modern, efficient cold storage and distribution facility located in the very heart of their Growers’ fields. With a new state-of-the-art conditioning & varietal development lab & test kitchen built in the spring of 2014, Mountain View’s Center for Sustainable Ag continues to lead the industry in innovative ways to deliver the best fruit to consumers. That core focus on flavor continues to this day with the premium Summeripe brand of conditioned stonefruit.

NGPSealSMMore Information
Mountain View Fruit –
Non-GMO Project –

Steve Trevino
4275 Avenue 416
Reedley, CA 93654
(559) 637-9933


During our three part series on the California Water Crisis we have explored California’s water infrastructure history, sources, storage and some of the problems we are facing in the Central Valley. In our third installment we explore some of the solutions, actions, and steps we are taking to mitigate the effects of drought and how our farmers are preparing for the upcoming summer season.

Regulation Changes

As explained in our previous water problem issue, current regulations & legislations have drastically reduced the amount of water sent to the Central Valley. Over 3.8 million-acre feet of water from the Central Valley Project and the State Water Project has been re-prioritized away from cities & farms for environmental projects and environmental regulatory requirements. Since 1992, farmers have been receiving on average 35% of the water that they were originally allocated. This year our farmers have been told to expect 0% of the water originally allocate to them from the projects. It is not just our farmers that are feeling the negative effects of the current water allocation. Famers in rural areas and smaller communities all over the state are in direct competition with the urban population that has an overwhelming advantage when it comes to votes.

Agriculture is a $44.7 billion dollar industry in California, providing the world with over 400 different commodities throughout the year. The current water allocation regulations, environmental regulation requirements order for California, especially the Central Valley, need to be reexamined to provide flexibility in environmental regulations. Protecting our natural ecosystem is extremely important but there should be some flexibility in the regulation that’s required for the environment, especially when are in such a state of drought.

In 2009, California adopted the California Water Action Plan through the passage of the Senate Bill 7×7. Once of the plan’s short-term goals is to reduce urban per capita water usage by at least 10% before December 31, 2015.  The plans long-terms goal will require California to reduce per capita water usage by 20% before December 31, 2020. To achieve these short and long-term goals, the Water Conservation Act promotes expanding the development of sustainable water supplies, agricultural water management plans, and efficient water management practices for agricultural water suppliers.Cities all over California are making water conservation a priority for community members and visitors. A great example of this is in a small town called Cambria on the Central Coast. Cambrians are using only recycled water for their gardens, restaurants will only serve water if requested, and public restrooms have been replaced with port-a-potties.

Investments in Infrastructure

California’s water infrastructure is working hard to provide our communities and farms with precious water. With the last major water project being completed in the 1970’s, the infrastructure is beginning to show its age. Investments in our statewide water system need to match the current state of California’s agricultural demands and growing population.

Water Infrastructure Constructed CA Population at Construction
Central Valley Project 1930’s 5.7 million
State Water Project 1960’s 15.7 million
All American Canal 1930’s 5.7 million
Colorado River Aqueduct 1941 6.9 million
Los Angeles Aqueduct 1913 2.4 million
Mokelumne Aqueduct 1929 5.7 million
San Francisco Hetch Hetchy Project 1923 3.4 million


CaPopChartAt the time of the last official consensus in 2010, California’s population was approximately 37.3 million people and could easily exceed 40 million by the 2020 consensus. Our water infrastructure (pipe systems and other hardware) desperately needs to be updated in order to meet the ever-growing demand.

The 2014 Water Bond, if passed in November 2014, could provide an $11.4 billion dollar general obligation bond to fund programs and projects to address California’s water supply issues. The bond would help to fund large-scale investments in infrastructure (water storage capacity, recycling facilities, levee improvements, flood control facilities, and water treatment plants) to help improve water supply reliability in dry times and help to store a greater amount of water when it is available. The bond will also provide funding for ecosystem restoration and habitat improvements. 

Forest Fire Preparation & Prevention

Hot temperatures and dry conditions also increase the likelihood of forest fires here in the California.  CAL FIRE is preparing for this summer by hiring hundreds of additional seasonal firefighters to be station all throughout the state. By taking steps to prevent wildfires and being prepared to respond quickly, our firefighters will be able to conserve our already scarce water resources. Just like smoky the bear told you, only you can prevent forest fires! For more information on how you can prevent & prepare to wild fires, visit

Summeripe Farmers: Preparing for Summer 2014

Our farmers have generation of experience and knowledge behind them. This knowledge and experience has given them the ability to adapt to tough situations and make the most of out of a limited supply of resources. Adapting to a limited water supply means figuring out how to efficiently use and conserve water. Jeff Bortolussi, a Summeripe farmer, said “Water conservation is foremost in our minds. Water used to not be a thought for us, but now it’s a very serious situation”.

Our farmers are taking advantage of technology to help them conserve water and use what water they do have as efficiently as possible. They are using instruments like Irrometers Tensiometers to figure out what will be the most effective use of water. Irrometers Tensiometers directly measure the amount of water in any given amount of soil and the physical force that is actually holding water in the soil.

The situation that California is in is terrible without question but we are actually pretty lucky here in the Reedley area. We have a few important factors that are working for us, not against us. We are allowed to drill new wells to reach water tables in the ground. Some farmers on the West side of the Central Valley are not allowed to drill for new wells. We are also extremely fortunate here on the East side that the Kings River feeds our water tables with good quality water. Our water tables are also relatively shallow, meaning that it is a not as expensive for our farmers to drill wells and pump the water out. Good quality water at shallow levels is great because ground water is currently the only source of water for our farmers.

Our landscape is also another positive factor for our farmers. The flat landscape allows our farmers to choose the most efficient irrigation method. They will often choose to use a drip irrigation system or use a technique called “flood” irrigation. Flood irrigation not only provides the trees with water it also provides an opportunity for the water tables to be replenished with the excess water the trees did not need. Drip irrigation uses drip lines to provide their trees with the exact amount of water needed. Drip is great for conservation because the trees get exactly what they need, but you can never use surface water (which takes from the water table) and it doesn’t replenish it like flood does. 

What can you do?

There are many ways you can help California conserve water, click on the following links for ideas:

Click for Part 1: Building California’s Water Infrastructure, Storage, & Delivery Systems
Click for Part 2: Water Problems
Click for Part 3: Solutions, Preparing for Droughts & Mitigating Drought Impacts

Water Problems

Water Problems

Something as simple as water, a resource that we all consume has become one of the most complex issues facing the state of California. Water sustains life; for people, animals, plants, food, and even our businesses. What makes water so complex is that it plays a crucial part in the way we live, especially during the dry summers here in the Central Valley. We may not realize it, but everything from the clothes on our backs, to the price of electricity that runs our Air Conditioners in the summer heat, depends on our access to water. California is facing challenges because we are uncertain of how long our valuable water resources will sustain the demand and usage of the water that we all need. California has faced water issues before and we know that these problems are solvable. In order to solve the issues, we must first take a look and understand the problem in front of us.


A “Drought” is a weather related phenomena that can be tricky to define. A drought does not have a set of easily identifiable and straightforward terms or features like wind speed for hurricanes and tornadoes. While drought is defined as a “prolonged period of abnormally low precipitation; a shortage of water resulting from this” The features and effects of a Drought vary throughout the world. For example, what is considered a drought in Bali (6 days without rain) would not be considered a drought in Libya (annual rainfall is less than 7 inches). Over the last three years, the state of California, and the Central Valley have fallen short on rainfall and snowpack. Our average annual rainfall for the Reedley area is 11.50 inches. The total rainfall for last November through March (our wettest time of the year) was only 6.31 inches. This puts is at 3 inches short of the average during those months. As of last week, the final snow survey revealed that we had 18% of average for May 1st. This snow runoff provides a third of the water for farmland and cities. On top of an extremely dry winter, 47.5% of all water caught in our reservoirs is sent through rivers and streams to the ocean to meet state and federal environmental requirements.

Some may blame climate change, some global warming, while others claim our dry spell is due to the “Ridiculously Resilient Ridge” (a massive zone of high pressure in the atmosphere off the West Coast that acts like a brick wall, blocking Pacific winter storms from hitting California then deflecting the storms to Alaska and British Columbia). But the truth is, we don’t know the exact reason why California has experienced such dry winters. Just like the exact cause of our water shortage, we cannot accurately predict what next year will bring us. We do know that something has to be done to prepare for dry spells. The storage we have now was designed to prepare for these dry spells, and carry California’s cities and farms through times of drought.

Storage & Infrastructure

The storage facilities that we have in California are some of the best in the world. We have the infrastructure, designed over 100 years ago, to send water from Northern California all the way to Los Angeles. Two-thirds of California’s rainfall happens in the north, while two-thirds of the population and economy is in the south. We already have large reservoirs for most of the streams and rivers flowing in California. Building more of these reservoirs can contribute to solving the water shortage that we are facing but they do not solve the entire issue. The current reservoirs double as water storage, as well as flood protection for the areas surrounding them. That said they are capable of storing more water then the amount of runoff in the spring and summer.

California has one of the most impressive and intricate systems of water delivery from its reservoirs. However, part of the problem is that the infrastructure for delivering this water is quite old, and it was designed for a much smaller population. The Central Valley Project (CVP), Federally funded in 1930, is the worlds largest water storage and transport system in the world. The State Water Project (SWP) constructed some of our major reservoirs in the 1950’s and 60’s. These two Projects are both intricately connected to the Delta located near Sacramento. The Delta is the heart of our water system. All water either to the ocean, or throughout the state passes through this area. Since the completion of these two large water projects, little has been done to keep up with the demand on our water supply from California’s growing population and agricultural industry.


A temporary pond used during the development of a new well. Growers have to be prepared when surface water isn't available.

A temporary pond used during the development of a new well. Growers have to be prepared when surface water isn’t available.

The amount of water that has been sent to the Central Valley has been cut drastically since 1992. From 1992-2009 there was a shift in priority for the use of this water. Over 3.8 million-acre feet of water from the Central Valley Project and the State Water Project has been re-prioritized away from cities & farms for environmental projects and environmental regulatory requirements. These water reductions resulted in farmers getting on average 35% of the water originally allocated to them. At the same time, they are expected to pay as if they were getting 100% of what’s allocated to them, but there is no guarantee that they will get water at all. The CVP was contracted to get 1.8 million-acre feet of water to farmers in this area. Since the steady decline in water deliveries, the Central Valley only got 630,000 acre feet in 2009.
The Endangered Species Act (ESA) has played a role in the declination of water deliveries. The Delta Smelt and the juvenile Salmon population in the Sacramento San Joaquin Delta became part of the decision to reduce water deliveries to farmers. As part of the ESA researchers caught 300 Delta Smelt near the pumps that deliver our water. In 2013 The CVP was reduced to 20% of its original allocation, and the SWP was reduced to 35%. In 2014 farmers are being told to expect 0% allocation of water from these projects. These regulatory requirements are unfortunately failing California’s environment and handcuffing California’s water systems – preventing our reservoirs from protecting from flood and providing much needed relief during drought.

The Positives

California farmers are some of the best in the world. Even though there are many challenges facing them, there has been much good that has come out of this extreme situation. New technology has been used to help them need less water, have more impact with less water, and reduce waste. For farmers to survive generation after generation, they must adapt, take care of their resources, and continue to improve on their practices. There are none better at caring for the land and developing technology than our group of Summeripe growers. We have seen them use Irrometers to measure the moisture in the ground, use drip irrigation, and have an overall sense of how important it is to take care of what they have. Luckily for us in the Reedley area, we have a good water table below us to get us through a time where we don’t get surface water. We are praying for a wet winter, and for policies that will benefit the urban populations as well as the farmers who love producing the best food in the world.

Click for Part 1: Building California’s Water Infrastructure, Storage, & Delivery Systems
Click for Part 2: Water Problems
Click for Part 3: Solutions, Preparing for Droughts & Mitigating Drought Impacts


Grilled Summeripe Nectarines (over Ice Cream)

  • Author: Chad Cotton
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20


Simple, elegant, delicious. This recipe is the basic standard for grilling nectarines, or any stonefruit.



  • 4 Summeripe Yellow Nectarines
  • 1/3 cup brown sugar
  • 4 tablespoons butter
  • 1/2 teaspoon ground cinnamon



  1. Slice Nectarines into wedges (6-8 per. nectarine).
  2. Place directly on pre-heated grill medium high, or 350 degrees, flesh side down.
  3. Check for doneness at 7 minutes, flipping to other flesh side. Definately done by 15 minutes.


  1. Combine butter, brown sugar & cinnamon in saute pan, over medium heat.
  2. When fruit is fork tender all the way through, move from grill directly to saute pan.
  3. Stir to coat.


  • Can be eaten as-is, or put on Vanilla ice cream, or any other sweet cold treat. Reminiscent of warm peach pie a la mode!