Anonymous wrote:Yeah, Ripe. Get them from a farmer’s market — and ripen them in a brown paper bag at room temperature if you need to. Ripe Georgia peaches are wonderful.

When I was a kid, sometimes family friends would bring back bushel baskets of peaches from trips down South. We kids would eat them outside— because they were so juicy, and our parents would just hose us off. Yum!

There's a Georgia peach truck that brings peaches up. It stops in Alexandria. Not sure where else in this area.

https://georgiapeachtruck.com/product-category/greenstreet-gardens-alexandria/

Georgia peaches just came out. The best peaches are at farmers markets in VA this summer.

I gave up on buying peaches. They mold before ripening.

Yeah, Ripe. Get them from a farmer’s market — and ripen them in a brown paper bag at room temperature if you need to. Ripe Georgia peaches are wonderful.

When I was a kid, sometimes family friends would bring back bushel baskets of peaches from trips down South. We kids would eat them outside— because they were so juicy, and our parents would just hose us off. Yum!

Go to a local farm to pick peaches this year.

Anonymous wrote:Ripe peaches. Those were ripe peaches you were eating.

+1 dying.

I’m piggybacking on this thread to ask another peach identification question.

Growing up, my grandparents had a peach tree and I’d love to know what kind of peach it was. I remember them saying that the peaches tasted so awful, fresh, that they were practically inedible, but when cooked they made the BEST preserves, cobblers, etc. I think they may have been a white peach, but I’m not sure. I know that the preserves were more a light golden brown than the typical yellow/orange of commercial peach preserves - but I don’t know if that indicates the type of peach or simply the fact that Grandma didn’t use artificial colors.

Any ideas?

Ripe peaches. Those were ripe peaches you were eating.

Clingsrone tend to be generally softer than freestone

Yes local peach. Most store-bought peaches are picked months in advance, gassed to delay ripening, and are bred hard and crunchy to survive the (likely overseas) trip from the tree to your house.

Anonymous wrote:I have been trying to find the peaches that I grew up eating. They were larger, soft on the inside, not at all like the crunch I have found in recent peaches I purchased. They were fuzzier on the skin too.

What type of peach was this?

Yikes! Peaches aren't supposed to be crunchy. Where do you live? Peaches start to be in season in the DMV in June.

Anonymous wrote:Local. Mealy peaches are picked too young and hauled halfway around the world often. You can’t pick ripe peaches because they bruise too easily so they have to pick them too early to be good.

Pruning also makes a big difference.

I have Red Havens and they are like this in peak season.

Me again…I wasn’t clear. Pruning makes a difference on SIZE. The fewer fruits, the larger because the tree doesn’t have to spread resources thinly to many small fruits. You want to reduce the volume of producing branches, we usually prune in the fall after all the leaves are gone.

Local. Mealy peaches are picked too young and hauled halfway around the world often. You can’t pick ripe peaches because they bruise too easily so they have to pick them too early to be good.

Pruning also makes a big difference.

I have Red Havens and they are like this in peak season.

Normal.

I have been trying to find the peaches that I grew up eating. They were larger, soft on the inside, not at all like the crunch I have found in recent peaches I purchased. They were fuzzier on the skin too.

What type of peach was this?