Peaches & Nectarines
Prunus persica
Family: Rosaceae
HISTORY
Although its botanical name Prunus persica refers to Persia, genetic studies suggest peaches originated in China, where they have been cultivated since the Neolithic period. Until recently, cultivation was believed to have started around 2000 BC. More recent evidence indicates that domestication occurred as early as 6000 BC in Zhejiang Province of China. The oldest archaeological peach stones are from the Kuahuqiao site near Hangzhou. Archaeologists point to the Yangtze River Valley as the place where the early selection for favorable peach varieties probably took place. Peaches were mentioned in Chinese writings and literature beginning from the early first millennium BC.
A domesticated peach appeared very early in Japan, in 4700–4400 BC, during the Jōmon period. It was already similar to modern cultivated forms, where the peach stones are significantly larger and more compressed than earlier stones. This domesticated type of peach was brought into Japan from China. Nevertheless, in China itself, this variety is currently attested only at a later date around 3300 to 2300 BC.
In India, the peach first appeared by about 1700 BC, during the Harappan period.
It is also found elsewhere in West Asia in ancient times. Peach cultivation reached Greece by 300 BC. Alexander the Great is sometimes said to have introduced them into Greece after conquering Persia, but no historical evidence for this claim has been found. Peaches were, however, well known to the Romans in the first century AD; the oldest known artistic representations of the fruit are in two fragments of wall paintings, dated to the first century AD, in Herculaneum, preserved due to the Vesuvius eruption of 79 AD, and now held in the National Archaeological Museum in Naples. Archaeological finds show that peaches were cultivated widely in Roman northwestern Continental Europe, but production collapsed around the sixth century; some revival of production followed with the Carolingian Renaissance of the ninth century.
An article on peach tree cultivation in Spain is brought down in Ibn al-'Awwam's 12th-century agricultural work, Book on Agriculture. The peach was brought to the Americas by Spanish explorers in the 16th century, and eventually made it to England and France in the 17th century, where it was a prized and expensive treat. Horticulturist George Minifie supposedly brought the first peaches from England to its North American colonies in the early 17th century, planting them at his estate of Buckland in Virginia. Although Thomas Jefferson had peach trees at Monticello, American farmers did not begin commercial production until the 19th century in Maryland, Delaware, Georgia, South Carolina, and finally Virginia.
Fossil endocarps with characteristics indistinguishable from those of modern peaches have been recovered from late Pliocene deposits in Kunming, dating to 2.6 million years ago. In the absence of evidence that the plants were in other ways identical to the modern peach, the name Prunus kunmingensis has been assigned to these fossils.
DESCRIPTION
These deciduous trees are typically 10-20’ tall depending on variety and root stock. They have lance-shaped leaves that turn orange, yellow, and red colors in the fall. Usually before the foliage re-emerges in spring, pink flowers occur. Fruits follow the flowers and take 3-5 months to ripen, depending on the cultivar. The smooth, shiny-fruited plants are generally referred to as nectarines, and the fuzzy fruits are the more traditional peaches. Both have “stones”, the single large seed surrounded by a wood-like husk. Peaches, along with cherries, plums, and apricots, are stone fruits (drupes). Fruits may be classified as freestone or clingstone, depending on whether or not the husky coated seed sticks to the fruit or not.
USES
Peaches are generally used fresh and eaten as is. Sometimes people drizzle sugar or honey on cut wedges. Peaches are also made into various desserts.
Preservation
Peaches are often peeled and canned or frozen.
GROWING
Plants are usually available in 5 or 15gallon pots. Bare root plants are also sometimes available—make sure bare root plants have not been sitting around for too long.
SOIL & NUTRITION
Peaches and nectarines are best planted in amended soil. Mulch plants to the drip line (but take care not to bury the base of the plant (root flare). Feed starting in February with a general purpose organic fertilizer. You can feed 2-3 times a year.
TEMPERATURE & SUN EXPOSURE
Plants will fruit best in full sun, but the summer sun may beat up the foliage, especially during the hottest years. Afternoon shade in summer may produce less fruits, but better-looking trees. Peach trees actually NEED cold weather, so don’t worry about the cold nights, when trees are dormant anyway. Look for low-chill varieties (see below)
WATER
Mature trees should be watered deeply at least once a week during the spring, more often (2-3 times a week) during the hot summer. Decrease during the fall when the temperatures fall and to encourage the plants to go dormant.
HARVESTING
Peaches and nectarines are ripe when they have reached full color, are soft and yielding, and have a strong fruity fragrance. If a fruit does not have the right scent, leave it on the tree for a couple days more.
WILDLIFE
Sometimes birds will find the fruits when perfectly ripe, waiting for them to be perfect as you are waiting. You might bag individual fruits with woven fruit bags to protect them. Flowers are pollinated by bees.
COMMON PEACH VARIETIES
Bonanza Popular yellow freestone - large fruit is sweet, low in acid, with a mild, refreshing flavor. Mid-to-late May in low desert climates. Five- to six-foot tree. Chilling requirement very low, 250 hours or less. Self-fruitful.
August Pride Large, all-purpose yellow freestone for mild-winter climates. Sweet, aromatic, rich flavor, one of the best. Chilling requirement less than 300 hours. Self fruitful.
Babcock Long-time favorite white-fleshed freestone. Sweet and juicy, aromatic, low in acid. Very high-scoring in taste test. Chilling requirement of 250-300 hours. Self-fruitful.
Desert Gold Very early ripening: mid-May in Arizona. Tree-ripened fruit has good flavor and sweetness for such an early variety. Yellow Clingstone. Heavy bearing. Chilling requirement of 250 hours. Self-fruitful.
Desert Red An excellent quality, firm cling peach that has good color. Produces large fruit when thinned and girdled. Chilling requirement of 200-300 hours. Self-fruitful.
Earligrande Medium size, low-chill peach from Gulf Coast Texas. Yellow semi-freestone. Very early (May). Successful in Arizona and similar climates. Chilling requirement of 275 hours. Self-fruitful.
Eva’s Pride Delicious, fine-flavored peach with very low-chilling requirement. Medium- to large-sized yellow freestone. Ripens early-to-late May. Chilling requirement of 100-200 hours. Self-fruitful.
Flordaking High quality early season peach. Large, firm, flavorful semi-freestone, very sweet when fully ripe. MidMay in warm winter climates. Chilling requirement 450 hours or less. Self-fruitful.
Flordaprince From Florida, successfully grown in Arizona. Yellow, semi-cling, larger fruit than Desert Gold, more tolerant of desert heat. Ripens late April to early May in Arizona. Very good quality when tree-ripe. Chilling requirement of 150 hours. Self-fruitful.
Flordagrande Excellent yellow-fleshed semi-freestone peach. Flesh will have some red coloration at maturity. Requires less than 100 chill hours.
May Pride Very early-ripening, semi-freestone peach for warm winter climates. Ripens in May with Desert Gold. Delicious, sweet and tangy fruit. Very large for such an early peach. Large, showy pink blossoms. Chilling requirement 175 - 200 hours. Self-fruitful.
Mid-Pride Best yellow freestone for warm winter climates. Mid-season peach. Chilling requirement of 250 hours. Self-fruitful.