Peaches: which are the sweetest? – Italian Cuisine


What are the sweetest peaches? Discover the types and seasonality of the sweet summer fruit: all the things to know to choose your favorite fishing

Rich in beneficial properties, fishing brings with it the sweet aroma of summer. It is excellent to eat fresh, but it will also give its best in tarts, spoon desserts and home-made fruit juices. What are the variety of peaches more sweet? Here are the things to know about seasonality and types to know.

peaches

The most popular peach varieties

Yellow peach: These are the best known varieties; it has a soft yellow skin and pulp.
White peach: soft to the touch like the previous one, its flesh is light in color.
Nectarines or nectarines: its skin is smooth, the flesh can be white or yellow.
percoca: ideal for juices and syrups, it is characterized by a well adherent and very compact flesh.
Saturnina: flat and flattened, it is also known as snuffbox fishing.

Types of fishing and seasonality

There yellow peach is one of the most popular varieties: it presents a bright yellow flesh, tasty and tasty.
Externally similar to yellow peach, the pulp of white peach it is compact and clear, slightly more stringy.
What is the difference between peaches and nectarines? Both belong to the same species, however from the current studies it has emerged that the nectarine constitutes a natural variation of the DNA of the peach: unlike the peach, velvety, the nectarine has a smooth skin. Furthermore, nectarines are generally more crisp, while the flesh of peach appears more soft and juicy.

Two varieties that are increasingly appreciated in recent years are the peaches and flat peaches, otherwise called saturnine. Recognizing the percoche is easy because typical of this variety are the compact flesh and the intense color of the peel. Crunchy and aromatic, it is often used in syrup. There saturnine fishinginstead, it appears flat: flattened shape for an intense aroma and a very tasty pulp.

A further classification criterion for peaches concerns the core: le spiccagnole or spaccarelle varieties they have an easily separable stone from the pulp, while in the duracine the stone is unlikely to be separated from the pulp.

Among those a very early ripening, increasingly in demand on the market, between July and August we find different varieties of peaches and nectarines, including Spring Belle, Royal Glory, Red Haven and Maycrest, whose maturation takes place at the beginning of June. The late peach of Leonforte, which is born in Sicily, matures during the autumn: its sweet pulp is used for jams and syrups.

Peach cultivation

The peach tree, Prunum persica, belongs to the family of Rosaceae Prunoidee and arrives in Europe through Persia, hence the name. Together with Spain, Italy is a leader in the peach production: 1.3 million tons of peaches are produced each year. A result that places it among the largest producers of peaches in the world. Among the Italian producing regions stands out theEmilia Romagna. It is in Romagna, in fact, that at the beginning of the twentieth century the Italian peach fruit growing was born. To better appreciate them, once purchased, you can place the peaches in a paper bag keeping the fruit for a few hours room temperature, no more than 28 degrees.

This recipe has already been read 11 times!

Proudly powered by WordPress