Peaches - Clingstone
So called because their flesh clings to the stone, they have a soft texture and a sweet and juicy flavour!
How do we make sure we provide top quality clingstone peaches?
There’s a few key steps to ensuring we supply top quality peaches. Firstly, we ensure the ripeness of the peach. For this, we test firmness (it should yield slightly to the touch) and observe colour (it should have a good red colour and no signs of greenness). Next, we ensure the quality of the peach, by checking the peach’s appearance (no wrinkles, no signs of disease, and no blemishes from handling injury). The stem end is usually the first to show signs of decay, so we pay particular attention to that area.
Where do we source our clingstone peaches from?
Peaches are a temperate zone crop. They grow well in the fertile and well-drained soils around Bacchus Marsh, and we try to source all of our peaches locally. When local supply is short, we try to source our peaches from other growers around Victoria (such as from around the Goulburn Valley or mid-Murray regions).
What is the best way to keep clingstone peaches?
Peaches store best in the fridge (optimal storage conditions are at 0°C and 90%-100% relative humidity). For ripening, you are best to store them at room temperature.
Clingstone peach nutritional information
Peaches are from the same genus as apricots, nectarines, plums, cherries and almonds. As such, it shares many of the same nutritional properties as them. They are high in beta-carotene and vitamin C, and they also contain some vitamin B3, potassium and dietary fibre.
Clingstone peach seasonal information
The first peaches of the season are usually harvested around November, and their supply peaks between December and January. The season usually finishes around April.
Clingstone peach serving tips and suggestions
They are delicious when eaten fresh, or used in fruit salads, pies, fruit flans, pavlovas, jams and chutneys.