What are the different peach varieties?

There are thousands of different peach varieties, but not all types of peach are best suited for each area. Regional suitability depends on how many cold periods it passes every year. This is because different varieties of peach require different amounts of time in the cold, "cooling" before producing fruits every year. In a warmer climate with shorter cold times it is possible to have fresh peach from spring to fall.

Some peach varieties need only a few hundred hours or less of this cooling time, while others need five or six times. The less time of peach trees must spend cold, earlier growers will see peach on their trees. This can be a special problem in areas where temperatures are fluctuating. An unpleasant warm charm after a period of cold could cause the flowering of peach trees, with a subsequent cold image to destroy growth. The peach variety known as Belle of Georgia needs 850 hours and is grown in other places except Georgia. ManyOther peach varieties such as Sweethaven, Mountain Gold and Norman require the same amount of cooling. Others need 1,000 or more hours, including nectar, raritan Rose, Reliance and Conwarder.

peach varieties are not only classified according to the amount of cold they need to produce their sweet, juicy fruit, but are also classified by the fruit itself. There are freestone and peaches, as well as peaches of yellow meat and white meat. Sweet Scarlet, yellow peach, will produce more taste than white meat varieties like spring snow. Peaches Clingstone is exactly how it sounds: the meat holds the fruit more firmly to the pit or stone inside the fruit. The free peach is much looser around the pit than in the Clingoneum.

There are so many pkahda varieties that no one can properly identify all, except an expert. The most useful shoppers and chefs are to learn how to identify freeston fromClingstone Peaches. Many peak lovers enjoy freestone varieties because they are tasty when they are fresh, and also handle well at freezing. CLINGSTONE varieties are sometimes launched for food fresh, but some experts say they are best for canning.