Yellow vs white peach

Early White Giant Peach Tree

The Largest Peaches You Can Grow

Why Early White Giant Peach Trees?

Big, robust peaches, fast and without hassle – the Early White Giant is aptly named for its quick growth and major production. Early White Giant Peaches ripen sooner than other varieties of peaches, so you’ll get a large harvest of juicy, sweet, aromatic peaches at the beginning of June, year after year.

Plus, Early White Giants can grow more than 60 pounds of peaches annually, so you’ll have plenty of fruit to enjoy in everything, from cobblers to yogurt and even curries. This tree provides a daily delivery of vitamins and minerals without an expensive trip to the grocery store or harmful sprays and chemicals.

Why is Better

What sets our Early White Giant apart from the rest? For starters, it’s simple to maintain. It’s self-fertile and disease resistant, so it’s a smart pick for both experienced growers and beginners. But best of all, because we nurture and meticulously monitor our Early White Giant at our nursery, well before it arrives to your home, it ensures better results in your garden.

We’ve put in the extra work so that you don’t have to – you’ll reap the benefits of our planting, potting and shipping, with rich, robust peaches season after season. Our care means your Early White Giant thrives, effortlessly. Order yours today!

Planting & Care

1. Planting: The Early White Giant Peach grows best in well-drained soil and full sun – any area that receives about 6 to 8 hours of sunlight per day. Before planting, ensure you space standard trees at least 12 to 15 feet apart and away from buildings to allow ample growth. When you’re ready to plant, dig a hole twice the size of the tree’s root ball and just as deep. Place the tree into the hole, back fill the soil and then tamp the soil down firmly to remove any air pockets.

Apply a three-inch layer of mulch such as straw, pine needles, bark chips, recycled plastic pieces, or peat moss beneath the tree to prevent weed growth and keep the soil moist. Finally, water the newly planted tree thoroughly.

2. Watering: In order to produce an ample crop of juicy peaches, the Early White Giant Peach Tree enjoys evenly moist soil. Generally, you should water about once a week or more in hot weather. But if you’re not sure when to water, simply check the soil about 2 to 3 inches down – if the soil is dry here, it’s time to water.

3. Fertilizing: Fertilize your White Giant with a balanced 10-10-10 formula one week after planting and again 1 to 2 months later. Established trees will benefit from a dual fertilizing, once in the early spring and again in the late summer. Follow the directions on the fertilizer’s label for best results.

4. Pruning: Prune prior to the first bloom in spring. When pruning, keep an open canopy to enable sunlight to reach all of the fruit. Prune away any shoots that appear below the tree’s graft line, and cut away any broken or damaged limbs.

Fast Growing Trees Fruit Spikes fruit trees large trees peach trees Planting Kit // // 14565289164852 3-4 ft. 79.95 79.95 // OutOfStock 3-4 ft. 13940910719028 4-5 ft. 99.95 99.95 // OutOfStock 4-5 ft. 13940910751796 5-6 ft. 139.95 119.95 // InStock 5-6 ft. 13940910784564 6-7 ft. 139.95 139.95 // OutOfStock 6-7 ft.

Peach trees

How to choose Peach trees

Peaches are a luxurious fruit originating in the Far East and now grown throughout warm temperate regions. Peach trees prefer a continental climate, especially warm or hot summers.

Peach trees can be grown successfully in the UK. However if you want to be reasonably sure of success the best method is to grow as a fan on a south-facing wall, or in a patio container which can be moved indoors (to an unheated room or conservatory) during winter, or – ideally – under permanent cover in a greenhouse or polytunnel.

Peach-leaf curl is a serious fungal disease of peaches (and nectarines). It is transmitted by fungal spores which are active during late-winter / early-spring and are carried in splashes of rain drops. The infection causes the leaves to curl and shrivel (often taking on a dull red tinge at the same time). Although the tree will often produce a second flush of leaves later in the spring, it will probably not produce any fruit. Fortunately peach leaf curl can be readily avoided by covering wall-trained trees over winter and early spring with a frost fleece or similar.

Peach trees grown in patio containers can also be protected simply by keeping them indoors over the winter. If you are growing your peach trees in a greenhouse or polytunnel then you will be able to avoid it altogether.

Fungal and bacterial infections in peaches are often the result of over-watering, particularly if the tree is in a greenhouse where airflow might be restricted.

All peaches are self-fertile – but that doesn’t mean they don’t need pollinating, it just means you don’t need another peach tree nearby to cross-pollinate with. Pollen must still be taken from one flower to the other and since peaches flower very early in the season you can’t always rely on pollinating insects to be out and about. If in doubt, you can hand-pollinate – here’s an article on the my tiny plot blog showing you how.

Whilst it is generally advisable to keep pruning of all stone fruit to a minimum, and if possible only prune in early spring, nevertheless regular pruning is quite important with peaches. The main objective is to remove older wood and leave younger shoots – this is because peaches (and nectarines) fruit primarily on 1-year shoots (i.e. the shoots which grew the previous summer).

If your peach tree sets a good crop in the spring then it is important to thin the fruitlets, otherwise you will end up with lots of small peaches with little flavour. It is worth being ruthless with the thinning because the flavour of home-grown peaches eaten straight from the tree is worth a bit of work!

What Are Dragon Fruits (aka Pitayas) and How Do You Eat Them?

Louise Hendon | May 2

This is the second post about the exciting fruits I’m trying in Sanya, Hainan, China (often called the Hawaii of China for being a tropical island).

The first post was about Buddha’s Head Fruit (or Custard Apples), and this post is all about Dragon Fruits (or Pitayas).

What Are Dragon Fruits?

I’ve had dragon fruits before in the US (imported from Asia), and you can often find them in Asian supermarkets around the world (although dragon fruits are originally native to Mexico according to Wikipedia). In fact, dragon fruits are the fruit of certain cactus plants and these plants typically produce beautiful flowers that bloom at night.

What do dragon fruits look like? They are generally slightly larger than a softball (around twice the size of a tennis ball) and the most common varietals are dark pink on the outside when ripe with leaves sprouting up from the sides of the fruit (see photo below).

I suspect the name “dragon fruit” or 火龙果 (“fire dragon fruit” when translated from Chinese) originates from the fiery look of the fruit with the leaves making it look like it has dragon scales.

What are the different dragon fruit varietals?
There are 3 main varietals of dragon fruits (although there are a ton of other varietals).

1. Pink/Red skin, White flesh, and black seeds (see photo below). This varietal is known as Hylocereus Undatus or Pitaya Blanca.

This is the type of dragon fruit that I see in the US Asian supermarkets generally. It has a very mild (almost herbal taste to it) – it’s not very sweet, but it also isn’t sour at all. The flesh is very soft and watery, and the black seeds are like sesame seeds in texture.

2. Pink/Red skin, Red flesh, and black seeds (see photo below). This varietal is known as Hylocereus Costaricensis or Pitaya Roja.

This is the type of dragon fruit I’ve been buying in Sanya, and it has a mildly floral flavor to it, although the texture and taste isn’t hardly any different to the white fleshed varietal.

3. Yellow skin, White flesh, and black seeds (see photo below). This varietal is known as Hylocereus Megalanthus or Pitaya Amarilla.

photo credit: kitakitts via photopin cc

I haven’t tried these before, so if you have, please comment below to let me know what they tasted like and how you liked them as well as where you found them!

How Do You Pick a Ripe Red Dragon Fruit?

Look for ones that are bright red without blotches, and squeeze them gently (it should have a little give and not be super hard). I find that the leaves start to brown a bit when they’re ripe (as opposed to being green at the tips).

How Do You Eat a Dragon Fruit?

There are several ways to cut and eat a dragon fruit, and I’ve listed them below in terms of easiness. (I would always start by rinsing the dragon fruit to get rid of any dirt etc even though you don’t eat the skin – I know, I’m a bit paranoid about cleaning my fruits.)

1. Cut it in half and scoop with a spoon.
The flesh is really soft, so you can scoop it out pretty easily with a spoon. The seeds are edible (sort of like kiwi seeds).

2. Cut off the ends, then cut the dragon fruit in half and cut each half into thirds (see photos below).

This probably my favorite way of cutting dragon fruits – it’s really easy, and you can just peel the dragon fruit flesh off the skin and eat it with your hands.

3. Cut into round slices and peel or peel and cut into round slices.
I think this method of cutting dragon fruits gives the prettiest presentation – so if you’re going for presentation, then I’d go for this method (although it definitely takes a bit more effort).

Pitaya Smoothies

Pitaya smoothies are getting really popular recently as they lend such a vibrant color to smoothies. In particular, the Pitaya Plus brand is selling packs of pitaya already pre-blended for you to add into smoothies. Check out this Berry Pitaya Smoothie Bowl for inspiration.

Nutritional Data for Dragon Fruits

I wasn’t able to find a verified source for the nutritional data for dragon fruits, but a few websites seem to suggest that each dragon fruit is approx. 50-60 calories with around 9-10g of sugar, 1-2g fiber, a lot of water, a little bit of fat and protein, and quite a bit of vitamin C.

There are some websites that suggest dragon fruits might be good for diabetics since they’re not very sweet, but I would personally still beware as each dragon fruit has 9-10g of sugar, even if it doesn’t taste like it. One person on this diabetics forum commented that they had heard it can still spike your blood sugar significantly. Sadly, I don’t have my blood sugar meter with me to test this out!

What Do You Think of Dragon Fruits?

Have you tried dragon fruits? Do you like them? Let me know in the comments below!

They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called “deliciousness itself.” While you may be a pro when it comes to pears, avocados and mangos, there are plenty of fruits considered delicacies in other countries. From durian to salak, discover 10 exotic fruits that are cherished around the world.


This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. It features a thin, leathery skin covered in tiny pinkish hairs for which it is named (in Malay, rambut means hair). A relative of the lychee, it has a white or pinkish flesh on the inside that is described as juicy and sweet. It’s often eaten fresh or canned, in salads and, more recently, in high-end cocktails. Photo:


This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. It’s so pungent, in fact, that it’s banned from certain restaurants and hotels, as the smell can linger for days. The durian tree does not bear fruit until it is 15 years old, making its prized crop very expensive—up to $50 per fruit, according to National Geographic. About the size of a volleyball, the fruit’s shell is covered in short spikes, and needs to be broken open like a coconut to reach the fleshy middle, which can be eaten raw, but is also used in anything from Malaysian candy and ice cream to traditional soups. Photo:

African Cucumber

Also known as the horned melon, jelly melon, kiwano or hedged gourd, the African cucumber is a vibrant fruit, featuring a mosaic of green and yellow colors on the inside and bright orange on the outside. It originates in the Kalahari Desert—which spans from central Botswana to west central South Africa and eastern Namibia—but can now be found in California and New Zealand. The taste has been compared to cucumber and zucchini, or a mix of banana, cucumber and lemon, and it is often used for decorating platters or as an ingredient in smoothies and sundaes. Photo:


Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Measuring up to 4 inches in diameter, this bulbous fruit grows on the evergreen ackee tree. It has a yellow and red leathery skin and must open naturally, at least partially, revealing thick, cream-colored sections attached to three shiny black seeds, before it is removed from the tree. (An unripe ackee can be poisonous when eaten.) The nutty-flavored flesh is often parboiled in salted water or milk and then lightly fried in butter. It’s also served with codfish, added to stews, or curried and eaten with rice. Photo: iStockphoto

Buddha’s Hand

Also known as bushukan or fingered citron, this citrus fruit—whose skin somewhat resembles that of a lemon—is native to southwestern China and northeastern India, and looks like a giant-fingered hand or yellow squid. The fruit is in season in winter, and can grow up to 12 inches. When split vertically, it reveals a white, juiceless and often seedless flesh. Prized for its fragrant scent (like that of violets), its thick yellow rind is often used to make jam and marinades, to flavor liquors and perfume clothing. In Japan, it is also considered to be a good luck totem for New Year’s, and is displayed as a decoration in homes. Photo: David Fischer / Getty Images

Monstera Deliciosa

Native to Mexico and Central America, this shiny plant is largely grown for ornamental purposes, but its fruit, which is shaped like an ear of corn and is the only nonpoisonous part of the plant, is popular in the tropics. It takes just over a year for the fruit to ripen; when it does, the scales begin to separate, allowing the white flesh inside to peek through. Said to taste like a blend of pineapple and banana, it’s often eaten fresh, served with a bit of cream, added to fruit cups and ice cream, or used to flavor beverages. Photo: Renee Comet / Getty Images


Native to Mexico, this fleshy, pear-shaped plant is also known as vegetable pear, chocho, mirliton and christophene, and belongs to the same family as melons, cucumber and squash. Originally from Central America (it’s believed to be native to Guatemala specifically), the light green fruit is now cultivated throughout Mexico and in certain parts of America. Each fruit can weigh anywhere from 6 ounces to 3 pounds, with flesh that’s similar to that of a water chestnut. It can be prepared in a number of ways, including boiled, mashed, pickled and fried, and is used in everything from juice to jams. Photo:


Native to the valleys of Bolivia, Colombia and Ecuador—and subsequently grown in Chile and Peru—this oval fruit can weigh up to 5 pounds and consists of a smooth, green skin and plump white inside that’s pitted with dark brown seeds (which are not edible). Its flesh is juicy and fragrant, with a custard-like consistency that is said to taste like a mix of banana, passion fruit, papaya and pineapple. It can be cut in half, scooped out and eaten raw, used in salads, puréed and made into mousse, folded into a pie or tart filling, or frozen and eaten like ice cream. Photo:


Native to Indonesia and Malaysia, salak—also known as snake fruit or snakeskin fruit—is the shape and size of a ripe fig but with a pointed tip and brown scaly skin. It’s prepared by breaking off the tip and peeling back the skin to reveal three yellowish-white lobes and a dark brown seed. It has a crisp texture and sweet flavor, making it a popular choice for fruit salad. It’s also used in soups and custards, and can also be found canned in syrup, candied, pickled or dried. Photo:

Dragon Fruit

Most popular in Southeast Asia, dragon fruit is eaten around the world, including in Mexico and Central and South America. This pomegranate-size fruit is quite vibrant, with bright pink skin and large, green-tipped scales; inside, it contains a white or fuchsia-colored flesh that’s dotted with tiny black seeds. Slightly sweet and crunchy, the fruit is said to taste faintly like a mix of kiwi and pear or melon. To be eaten, it is cut down the middle and the soft inside is scooped out. Though often eaten fresh, it’s also used in juices or frozen drinks, or tossed into fruit salad. Photo:

The world isn’t just apples and oranges. There are rambutans, lychees and durians too!

Half of these fruits don’t even look edible, but they are — and they’re pretty tasty too. Take a look at these interesting fruits from around the world, and maybe you’ll get some travel inspiration, too.


Image: Konstantin Trubavin

About the size of a plum, the mangosteen has a super sweet fruit underneath its waxy purple exterior.

In Indonesia, it is common to make tea and jams out of the mangosteen, since it is extremely sweet. The fruit is also touted as a cure to some health ailments, although the science is out on that.

Try this mangosteen cocktail to cool down on after a hot summer day.


Image: Riou

Another Southeast Asian fruit, starfruit (also called carambola) is common in India, Indonesia, and Sri Lanka. The entire fruit is edible, including the greenish yellow skin.

It has a sweet, crisp, and juicy taste, and can be used fresh in salads or in this recipe for a starfruit, orange and mango smoothie for a summer treat.


Image: Biederbick&Rumpf

The rambutan is common in Thailand, Malaysia, Vietnam, and the Philippines.

‘Rambutan’ is Malay for hairy, a pretty appropriate name for this fruit that could be straight out of a Dr. Seuss book. Underneath the red and spiky flesh there is the sweet, white fruit. The spikes are actually pretty soft so you can bite into the fruit, or cut it open.

Try rambutan gelato on a hot summer day. Your taste buds will thank you.


Image: Leser

Passionfruit has become an extremely popular flavor around the world, but grows best in tropical regions in Brazil, Paraguay and northern Argentina.. The size of a baseball or smaller, the inside of the fruit is filled with juicy, gooey, seedy deliciousness.

Passionfruit is great in deserts and cocktails.


Image: Ulrike Koeb

Probably one of the brightest and coolest-looking fruits in the world, the dragonfruit — or pitaya — tastes like a combination of a kiwi and a pear. Originally from South America, pitaya is extremely common in Thailand and Vietnam as well.

The fruit comes in three different varieties, white flesh, red (really bright magenta) flesh, and yellow flesh: all equally delicious. This dragonfruit shake is sure to become a summer staple.


Image: Foodcollection

Similar to the rambutan, the lychee has a rough exterior and sweet, squishy white inside. Lychee was originally cultivated in China, Malaysia and Vietnam.

In the center of the fruit is a hard seed, so make sure to watch out for it. Lychees are commonly eaten out of hand, but can also be used in teas or cocktails.

Buddha’s Hand

Image: Matthias Hiekel

The origins of this very strange looking fruit creature go back to northeastern India and China.

Although it’s mostly rind, you can use this fingered citron to infuse drinks, make marmalade, in a zesty dressing — or even to do laundry. Wash your finer clothes with a piece of the rind for a refreshing and citrusy smell.


Image: Paul Thompson

Jackfruit is the largest tree fruit in the world. It can grow to over 100 pounds, and it’s high in protein, potassium and vitamin B.

Although the jackfruit doesn’t smell great, it has a gooey mango-like taste and is best eaten fresh. Look in Asian or Caribbean markets for imported jackfruit, as it is grown on a very limited scale in the U.S. And try your hand at making jackfruit ice cream to impress at your next summer barbecue.


Image: Studio Eye/Corbis

The kiwano or horned melon looks like it may be some kind of poisonous underwater creature, but it is actually a soft and juicy fruit reminiscent of a cucumber.

Horned melons are native to Africa, while the name ‘kiwano’ was created by two New Zealanders who began growing the fruit. The hard shell is perfect for creating gorgeous dishes like this kiwano, banana and pineapple sorbet.


Image: The food passionates/Corbis

Sweetsop is a sweet and creamy fruit despite its knobby exterior. It is also known as the sugar apple or the custard apple, and is native to India and Australia.

The fruit has many large, black seeds, so make sure to remove those before you it it. The custard-like texture of the sweetsop make it a perfect ingredient for sorbet.


Image: Sudres

Infamous for its horrible smell, even before the fruit is open, the durian is a spiky, football-sized fruit native to Southeast Asia.

It is regarded as the “king of the fruits” in some parts, but the durian’s taste might be appalling to outsiders. Durian ice cream is an extremely popular dish in Indonesia, but you’ll have to try it for yourself to decide if you’re a lover or a hater.

Image: Mashable Composite, ULRIKE KOEB

Peach tree `Snow Beauty`


The present new variety of peach tree was developed by us in our experimental orchard located near Modesto, Calif., as a first generation cross between two selected seedlings with the field identification numbers 30EB280 and 1GC131. The maternal parent, field identification number 30EB280, originated from a first generation cross of two selected seedlings. One originated from a cross of Redwing Peach (U.S. Plant Pat. No. 621) with a nectarine of unknown parentage. The other originated from a cross of Fayette Peach (non-patented) with May Grand Nectarine (U.S. Plant Pat. No. 2794). The paternal parent, field identification number 1GC131, also originated from a cross between two selected seedlings. One seedling originated from a cross of Fayette Peach (non-patented) with a low chilling non-melting clingstone peach of unknown parentage. The other originated from an open pollinated May Grand Nectarine (U.S. Plant Pat. No. 2794) seedling.


Asexual reproduction of the present new variety by budding was performed by us in our experimental orchard located near Modesto, Calif., and shows that all characteristics are established and transmitted through succeeding asexual propagations and run true to the original tree in all respects.


The present new and distinct variety of peach tree is of large size, vigorous, upright growth, a productive and regular bearer of large, white flesh, freestone fruit, substantially overspread with an attractive red skin color. The fruit is further characterized by being sub-acid, mild and sweet with excellent flavor and eating quality, having firm flesh with good handling and shipping quality, staying firm on the tree 6 to 7 days after maturity (shipping ripe) and maturing approximately 10 days after White Lady Peach (U.S. Plant Pat. No.5821).


The accompanying color photograph show typical specimens of the foliage and fruit of the present new peach variety, the upper and lower surface of the leaves being illustrated, an exterior and a cross sectional view of a fruit divided in the suture plane to reveal flesh coloration, pit cavity and a stone remaining In place, The photographic illustration was taken shortly after being picked at maturity (firm ripe) and the colors are as nearly true as is reasonably possible in a color presentation of this type .


The botanical details of the new and distinct variety of peach tree, its flowers, foliage and fruit are based on observations of specimens grown near Modesto, Calif., with color terminology (except those in common terms) referenced to Reinhold Color Atlas by A. Kornerup and H. Wanscher.





Density.–Medium dense.



Shape.–Normally pruned to vase shape.



Surface.–Medium shaggy.

Color.–Brown to grayish brown (5-E-4) to (5-E-5).



Surface.–Smooth to medium rough.

Lenticels.–Numerous. Medium to large in size.

Color.–Dark blond to oak brown (5-D-4) to (5-D-6). Varies with age of growth.


Size.–Large. Average length 61/4″. Average width 13/4″.



Form.–Lanceolate, pointed.

Petiole.–Medium length. Medium thickness.

Glands.–Number varies from 1 to 3. Average number 2. Reniform. Medium size. Located on lower portion of leaf blade and upper portion of petiole.

Color.–Upper surface–green to dark green (28-E-7) to (28-F-8). Lower surface–grayish green to green (28-E-6) to (28-E-7).

Flower buds:






Size.–Medium, non-showy.

Pollen.–Present, self fertile.


Blooming period.–Date of first bloom: Mar. 5, 1994 Date of last bloom: Mar. 11, 1994. Varies slightly with climatic conditions.


Maturity when described.–Firm ripe.

Date of first picking.–Jun. 21, 1994.

Date of last picking.–Jun. 26, 1994.

Size.–Large. Average diameter axially 31/8″. Average transversely in suture plane 33/16″.

Form.–Globose, nearly symmetrical, slightly flattened on stem end. Suture.–Shallow, extends from base to apex.

Ventral surface.–Nearly round, some fruit very slightly lipped.

Apex.–Usually slight pistil point, varies from slight point to retuse.


Cavity.–Round to slightly elongated in suture plane. Average depth 1/2″. Average breadth 1″.






Fibers.–Few, small, tender.

Flavor.–Excellent, mild, subacid, sweet.

Eating quality.–Excellent.




Texture.–Medium, tenacious to flesh.

Tendency to crack.–None.

Down.–Moderte amount. Short in length.

Color.–White to pinkish white ground color (9-A-1) to (9-A-2). Overspread with red to deep red (10-C-8) to (10-D-8).



Size.–Large. Average length 11/2″. Average width 1″. Average thickness 5/8″.

Form.–Ovoid to obovoid.

Base.–Varies from straight to rounded.

Sides.–Mostly equal, varies from equal to unequal.


Surface.–Pitted throughout, pits vary from round to elongated. Irregularly furrowed toward apex.

Tendency to split.–Very slight.

Color.–Light brown to reddish brown (8-C-5) to (8-D-6).

Use: Dessert.

Market.–local and long distance.

Shipping quality: Good.

Storage quality: Good.

The present new variety of peach tree, its flowers, foliage and fruit herein described may vary in slight detail due to climate, soil conditions and cultural practices under which the variety may be grown; the present description is that of the variety grown under the ecological conditions-prevailing near Modesto, Calif.

Apr 23, 2019New Jersey develops new peach varieties; hitting market soon

“These new varieties have the potential to benefit the industry because they are selected for late bloom, cold hardiness, disease resistance, fruit quality (including novel flesh types), and a range of harvest dates that can extend their season,” said Santo John Maccherone, chair of NJPPC and owner of Circle M Farms in Salem.

The most recent results of Rutgers research are five new varieties developed by Joe Goffreda, fruit breeder at Rutgers. Brigantine (yellow-fleshed early-season, semi-freestone nectarine with excellent flavor and texture); Evelynn (yellow-fleshed sub-acid peach, ripening early mid-season with mild sweet flavor); Silverglo (cream-fleshed early-season nectarine with excellent traditional sweet flavor), Selena and Tiana (two late-season yellow-fleshed freestone peaches with great size, very good flavor).

These five varieties have recently received U.S. plant patents licensed to Adams County Nursery in Aspers, Pennsylvania. As exclusive license owner, Adams has sub-licensed to some nurseries worldwide making them available to growers.

“New plantings should result in fruit for consumers in a few years,” said Gohil.

“We need new and better peach varieties to appeal and compete with peaches flooding our markets in the summer from western states. Georgia, and South Carolina,” said Jerry Frecon, professor emeritus, Rutgers University, and technical consultant to the New Jersey Peach Promotion Council.

“Fruit must excel in quality to also compete with many other types of fruit in supermarkets and other retail stores,” Frecon said. “While these stores may not sell peaches and nectarines by variety, they do look for attractive and novel fruit to complement other products. Since significant percentages of our peaches are sold at farm markets, community farmers markets and pick-your-own orchards, variety name can be important.”

Erica Shiles, owner of Grasso Girls Farm Market in West Depford, affirms this, “consumers will ask for variety by name; they’re now accustomed to selecting fruit this way.”

“Our informal surveys of younger consumers have found they seem to like firm or crunchy peaches with a mild sweet sub-acid acid flavor, and without the excessive juice that dribbles down their chins and stains their clothes,” said Santo John Maccherone. “Our yellow peach variety Gloria, one of the most popular peaches on the market, has these characteristics. It’s, a ‘neat peach’ which lends it to snacking without the juicy dribble. July and August Rose are two white-fleshed varieties with similar characteristics. All these new selections and varieties are unique and have characteristics we hope will expand grower markets and appeal to younger consumers,” Maccherone said.

For further information, email the New Jersey Peach Promotion Council information office, ; or visit the website Find jersey peaches on Follow on Twitter @NJ_Peaches.

The New Jersey Peach Promotion Council is a non-profit voluntary organization of growers, shippers, wholesalers and associated industries dedicated to maintaining a viable peach industry in the Garden State for the purpose of preserving farmers and farmland; and to providing the highest quality and best tasting fresh peaches for consumers. New Jersey is the fourth largest peach producing state in the country, with approximately 75 orchards on 5,000 acres, producing 22,000-2,5000 tons, valued at approximately $30-million.

Summer Whites: Peaches and Nectarines

A fashion edict of the 20th century was “only wear white between Easter and Labor Day.” Wearing white flapper dresses, knickerbockers, and shoes in summer has its practical purposes, and eating white fruit in summer has delicious ones. Have you noticed peaches and nectarines with white flesh this season? They have wonderfully cooling names like Arctic Sweet, Snow Giant, Ice Princess, and the distinguished and beguiling White Lady.

White peaches and nectarines are not newfangled or genetically modified. They’re grown around the world, but until 20 years ago were mostly a niche fruit popular with home growers. In America, they date back to the colonies. Especially popular in the 1800s was a white peach called the Belle of Georgia, which still exists today. It was so sweet, it was considered dessert quality. White peaches and nectarines were typically fragile and not suited for shipping. That was until Floyd Zaiger got wind of them. Zaiger, now in his mid-80s, is a world-renowned biologist and fruit geneticist who has created many important stone fruit varieties, improvements, and interspecific hybrids, like pluots and apriums.

In 1968, Zaiger made a visit to Europe, where the white peaches and nectarines fetched premium prices, due in part to the great care required in their handling and shipping. The time was ripe for Zaiger to rekindle white-fleshed varieties in the U.S. and develop fruit that could tolerate shipping. Big changes in American food culture often have to do with the development of new transportation and refrigeration technology.

Get tips for your office

Be an office hero!

The key description of white-fleshed stone fruit is that they are “sub-acid.” Now, sub-acid sounds like some underground band and not like something you should put in your mouth. But it’s simply the old acid/alkaline principle. The less (sub) acid, the sweeter the fruit. This can be a boon to people seeking less acid in their diet. White peaches and nectarines come in an array of complex flavors and aromas, tending toward the more delicate with sweet honey and vanilla overtones. Not necessarily snow white, their flesh is usually pearl with some rose at the pit—thereby inspiring the bevy of beautiful names.

Stone fruits are climacteric, which means they ripen after picking. Freshly picked, they will be firm. Keep stone fruits on the counter out of direct sunlight for a few days until they give softly to the touch and have a sweet aroma. After ripe, refrigerate fruit as necessary to prevent spoiling. Enjoy!

Heidi Lewis writes about farms, bees, and fruit from her home in Sonoma County, CA. She’s been with The FruitGuys since they were FruitKids.

Want fruit for your office?

Get your office a free sample TODAY!

Leave a Reply

Your email address will not be published. Required fields are marked *