General Description: This medium-sized round to oval shaped stonefruit is considered New Zealand’s iconic summer fruit. Sweet and juicy, the peach is easily recognised by its velvety, fuzzy skin; the fuzziness varying with different varieties. Peaches with white flesh typically are very sweet with little acidity while yellow-fleshed peaches tend to have an acidic tang coupled with sweetness, though this also varies greatly. Both colours often have some red on their skin. Like their close relative, the nectarine, peaches are divided into ‘clingstone’ and ‘freestone; depending on whether or not the flesh sticks to or falls away easily from the wood-like husk of the seed stone. Clingstone varieties are particularly well-suited to preserving (canning).
Growing Conditions: Central Otago’s cold winters and hot, dry summers are ideal conditions for growing nectarines. This climate change is necessary for peach trees to bud properly. The region’s sandy, well drained soils are also preferred by the peach tree.
Food values: A large peach has fewer than 70 calories and contains approx. 3 grams of fibre. This highly nutritious fruit also provides carbohydrates, iron, potassium, vitamin A, B(folate) and C.
Crown Princess (Early/Mid January)
Clingstone. Very large and firm fruit. Best eaten crunchy, flesh does not soften.
Blazing Star (Late January)
Freestone medium sized fruit. This fruit has a nice sweet peach flavour.
Flame Crest (Early February)
Freestone fruit. Eats well with a great flavour.
Rome Star (Mid February)
Freestone fruit with a traditional flavour. Great for eating or preserving.
Golden Tatura (Early March)
Clingstone medium sized fruit. Similar to Golden Queen, yellow skin with exceptional flavour. Great for eating and what we preserve.
Tatura Star (Mid March)
Clingstone medium sized fruit. Very sweet, juicy, firm fleshed fruit.
Spring White (Early January)
Clingstone high flavoured fruit, which is the best of the early season peaches.