Peach season is currently winding down in north-central Florida, meaning these rich, fragrant, darkly alluring stone fruits are filling roadside stands and farmers’ markets. Seeing them now was a surprise to me, as they are a late summer fruit in my home state of Michigan. I’m used to a spring flowering just after the last frost of the year, and fruiting from late July through September, right before apples.  

That difference made me quite curious, but I had seen UF’s peach research and decided to do some reading. Some of the newest cultivars (UF has helped to develop more than 30) have been selected specifically for Florida and the unique conditions that make this a great state for agriculture. While known mostly for citrus, Florida has a lot of potential for expanding its production of this popular and delicious fruit. 

Origins 

The exact origins of peaches are unknown but have been theorized to be somewhere in north China. There is evidence of humans eating peaches for thousands of years. Alexander the Great has been credited with bringing peaches to the Mediterranean after warring with the Persian Empire. They eventually moved with the spice trade to Europe, and later to the Americas with colonization. They are now naturalized in many places, meaning they can be found growing in non-native wild environments. In fact, while many relatives are known, it is thought that peaches are cultigens, or plants whose time in cultivation is sufficient for speciation, so we may never know their direct ancestors.

We eat a number of more distant peach relatives from the rosacea family, which includes literal roses, blackthorn bushes, and even strawberries. I was honestly a little shocked to learn that apples, cherries, pears, plums, and apricots are all distantly related trees, as are bushes like boysenberries, raspberries, and blackberries. If you ever break open a peach pit, you will easily see that they are also closely related to almonds, since the inner seed is almost identical. Despite not having a complete picture of their history, peaches and their relatives are an integral part of the human food web. 

Characteristics 

Asian peach varieties tend to have white flesh and are sweet with low acidity; these contrast sharply to the yellow-fleshed varieties popular in the States, with their brighter colors and more intense, acidic flavors. Yellow varieties are best for Florida in general. The fruits can widely range in shape, from spherical to oblong to heart shaped, usually with a “seam” or cleft line running vertically. All peach skins have a characteristic fuzziness, and range in color from a pale green-white to light yellow, all the way to a deep orange, almost red. Nectarines are in fact peaches with a recessive trait that removes this fuzziness.  

Fruits

The fruits are commonly categorized by 3 main traits – melting or non-melting, clingstone or freestone, and chill hours needed. “Melting” is a texture quality combining juiciness and softness, which can also indicate that fruit will bruise and spoil easily. Clingstone means the fruit sticks strongly to the pit, freestone much less so. Peaches also require chill hours, or hours exposed to chilly (just above frost to about 45 degrees) temperatures to bud and fruit correctly, with each cultivar having their own requirements. Obviously for For central Florida, choosing cultivars with lower chill hour requirements is best, somewhere close to 300, with more allowance the further north you go.  

Care and Maintenance

Peaches have some unique traits for their care. They prefer well-drained soil with a slight slope. Among orchard trees, peaches have a relatively short production window, usually only 8 – 10 years.  They require regular pruning for easier harvesting, recommended twice a year. Peaches are also susceptible to fungal infection, especially in areas with a lot of rain and humidity, which requires human intervention. Specific to Florida, there is a nematode pest which may attack the roots, requiring rootstock with resistance to them. Ripening fruits attract animals, so protecting trees with netting may be necessary.   

This ask IFAS article, published jointly by several researchers, neatly outlines which cultivars and rootstocks are available and their relative strengths.  

Benefits 

Peaches are healthful in many ways. First, they have relatively high fiber, paired with lower fat and sugar values, and are cholesterol-free. They also contain good amounts of vitamins A, C, and E, along with potassium and magnesium, and a bit some amount of iron and copper. Beyond vitamin C, peaches contain other antioxidants, which reduce oxidation and the production of free radicals, linked to lowereda lowered risk of heart disease and diabetes. Peaches are an excellent choice for a healthy snack or integrated into a complete diet.  

Uses 

Peaches are incredibly versatile, almost as much as tomatoes. They are best appreciated when tree-ripened and fresh, but their seasonality and short shelf life make this tough to experience. Luckily, canning, drying, and freezing are all good preservation techniques, giving peaches year-round accessibility and utility. 

Drinks

My favorite way to have peaches, apart from biting into one, is to mix them into drinks. Just last week, I made a peach mango milkshake and a peach pineapple juice. I also floated a few some peach slices into a lemon ginger tea to add some freshness. One of the first alcoholic drinks I had was a fuzzy navel, which has peach and pineapple juices, and I like a sweeter sangria with peach slices. Their color and acidity bring freshness and interest to beverages. 

Baked Goods

Baking is another way to maximize the qualities of this stone fruit. I did not know this until moving here, but halved peaches baked with sugar, butter, and cinnamon alone is a dessert. We have cobblers and crunchier crisps in Michigan, very similar to what is made here in Florida. Peach pie is a classic nationwide. One of my aunts makes a version with blueberries added. I have even seen some recipes for cakes, cheesecakes, and tarts, although I haven’t tried them. Baking brings out a wonderful, almost pudding-like texture and allows the full richness of their fragrance to be released.  

Other Dishes

There are a ton of other ways to bring peaches into dishes. They make a good base for sauces since they break down with almost no grittiness or stringiness. I recently made a peach and pineapple “apple sauce” with cinnamon to accompany a pork dish. This smoothness makes them great in ice cream, too.  Whether you use them fresh or cooked, alone or with other fruits, or in savory dishes, peaches have something to contribute. 

Conclusion 

Peaches are a delightful part of Florida’s vibrant and diverse agricultural landscape. UF researchers have been studying peaches since the 1950s and have contributed to developing over 30 cultivars. Much is known about their cultivation and care, making them approachable for production at any scale. They are equally approachable in the kitchen, being having a good balance of acidic and sweet, pairing well with many flavors. Just being in Florida to see “out of season” peaches has changed my perspective, giving me an opportunity to learn.  

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