General information and discussion about cultivating fruit-bearing plants, trees, flowers and ornamental plants.
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#1 |
Tomatovillian™
Join Date: Jun 2008
Location: Medbury, New Zealand
Posts: 1,881
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This is a common fruit both here and in Lyonnais region of France, but i'm noticing that the fruit is not the same colour as the fruit of my childhood. The photo showing a pile of fruit is the type you only seem to be able to get nowadays but most is whiter again, the other photo is how i remember them, pretty much solid colour. My thinking on this is that the trees you either buy from a nursery or get given have been crossed with other peaches along the line somewhere and because they are not a long lived tree most of the old trees would be long gone, so its going to be hard to find the original strain, unless someone has some trees in a remote area where they cant cross.
Got talking about this subject on FB where a woman said a nursery told her that they start off mostly white and get darker red/purple as they get hard.... really?? Can a fruit tree change colour or is the nurseryman pulling the wool over her eyes? ![]() ![]()
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#2 |
Tomatovillian™
Join Date: Feb 2013
Location: France
Posts: 554
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Every region in France with wineyards will have its own peche de vigne, which explains the differences you have noticed. Peche de vigne has become a vague label, just like oxheart, bull's***, Russian tomato etc. A common point : bury a stone in the soil and you will get the exact variety.
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#3 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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bury a stone in the soil and you will get the exact variety.
Yes, but if you want it to grow well, I'm almost positive you'll need to graft it to a different root stock, typically pear. Peaches are native to China; obviously there must be places they grow wild without being grafted, but as far as I know, all commercial peach production is done on grafted trees. |
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#4 |
Tomatovillian™
Join Date: Feb 2013
Location: France
Posts: 554
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I quite agree with your statement. The fact is that professional growers have jumped on the present tendency to get back to "natural" fruit and have created an industrial peche de vigne, just as they created a heavily ribbed oxheart when the original cuor de bue is perfectly smooth. In old times vine growers never cared about grafting a peach tree in a vineyard, it grew by itself and was not uprooted when it was not a nuisance. By the way I didn't know they could be grafted on a pear tree. When grafted on a peach tree their life is very short, In my place they are grafted on almond trees or plum trees. Glad to discover new horizons !
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#5 | |
Tomatovillian™
Join Date: Jun 2008
Location: Medbury, New Zealand
Posts: 1,881
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#6 | |
Tomatovillian™
Join Date: Jun 2008
Location: Medbury, New Zealand
Posts: 1,881
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#7 | |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,931
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![]() That dark fruit is the most beautiful peach I have ever seen and the red juice in the canned ones... wow. I would love to taste those ![]() KarenO |
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#8 |
Tomatovillian™
Join Date: Jun 2008
Location: Medbury, New Zealand
Posts: 1,881
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They taste so different to any other peach Karen, you ever get a chance to get a tree you should do so.
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#9 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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It's a function of one's soil. Southern Illinois, where I live, has a clay that is too heavy for peach roots to penetrate. But we have a fairly thriving peach orchard industry, because grafting allows the trees to grow well here. My guess is that it's the same in the state of Georgia, which is famous for its peaches.
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#11 | |
Tomatovillian™
Join Date: Jun 2008
Location: Medbury, New Zealand
Posts: 1,881
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I cant grow stone fruit on my land because during a high rainfall winter, the water table below can get as high as a shovel depth down, we are on alluvial out wash from the alps where water flows close to the surface. Stone fruit dont like the roots sitting in water, thats why i'm growing a few them not far from here.
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#12 | |
Tomatovillian™
Join Date: Jun 2008
Location: Medbury, New Zealand
Posts: 1,881
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#13 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Depending on what that bean is. Some there are no hybrids so to speak. Like the roman aka cranberry beans and many others. Or even the store bought habanero peppers. Pecans that is a toss up as to what you get. Seems to me if you get one from an orchard that has many good types you will get good types from seed. Many are even advertised as a cross between X and X pecan. Worth |
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#14 | |
Tomatovillian™
Join Date: Jan 2014
Location: Near Philadelphia, PA
Posts: 1,940
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![]() If you can find some nice trees with great color and taste, those could be preserved as scion wood and grafted onto long lived rootstocks (and perhaps even crossed to further select for flavorable traits). ![]() |
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#15 |
Tomatovillian™
Join Date: Feb 2013
Location: France
Posts: 554
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I quite agree, diversity is likely to follow, just like in Las Vegas you may win or you may lose. When century old vineyards have year after year grown peach trees coming from pits fallen far enough from the trajectory of horses pulling plows you can expect to get the same variety if you plant a pit. Unfortunately it can't be a general rule, grafting is still the safest way to reproduce a variety unless a great great grandfather has left proof that generations of fruit trees have come from stones, pits, pips etc. Besides, if there was no risk of errant pollination in old vineyards it's no longer true in our gardens.
Last edited by loulac; January 25, 2017 at 12:42 PM. Reason: spelling |
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