Fay Elberta Peaches
Estimated Inventory, lb : 0
Description/Taste
Fay Elberta peaches are a medium to large variety and have a round to oblate shape with a slightly tapered, pointed tip on the non-stem end. When ripe, the fruit showcases a golden yellow-orange coloring and is blushed with muted, dark red patches. The blush can be solid to transparent and varies based on the amount of sun exposure during cultivation. The skin is semi-thin, taut, and smooth, covered in a layer of soft, velvety fuzz. The skin also features a prominent suture line extending the fruit's length. Underneath the surface, the yellow-orange flesh is dense, fine-grained, aqueous, and succulent. There are also dark red patches in the flesh surrounding the central pit. Fay Elberta peaches are known for having a firmer nature, and as they ripen, they develop a melting consistency. The flesh encases a central dark brown stone that is a freestone and can be easily removed from the fruit. Fay Elberta peaches are edible raw once ripe and emit a faint, sweet, spice-filled aroma. The flesh is known for its rich, refreshing, fruity, subtly floral, tangy, and sweet taste.
Seasons/Availability
Fay Elberta peaches are available for a short season in the mid to late summer, typically between late July and August.
Current Facts
Fay Elberta peaches, botanically classified as Prunus persica, are a rare variety belonging to the Rosaceae family. The late midseason cultivar is a natural variant, also known as a sport, of the famous heirloom Elberta peach. Fay Elberta peaches ripen later in the season than Elberta and grow on trees reaching 3 to 4 meters in height. The variety requires at least 700 chill hours to bear fruit and is known for its high yields, rich flavor, and firm flesh. It is important to note that Fay Elberta peaches are sometimes generally sold under the Elberta name in markets, even though Fay Elberta is a sport of the original Elberta peaches. The variety is also known as Late Elberta and is a threatened cultivar, as it is only grown in small quantities and available for a short season. Fay Elberta peaches are primarily a home garden and specialty farm variety sold as a fresh eating, canning, and cooking peach.
Nutritional Value
Fay Elberta peaches have not been studied for their nutritional properties. Peaches, in general, are a source of fiber to aid digestion and contain vitamins A, C, E, and K to maintain healthy organs, guard the cells against free radical damage, assist in faster wound healing, and strengthen the immune system. Peaches also provide minerals like calcium, phosphorus, copper, iron, magnesium, manganese, potassium, and zinc. Calcium and phosphorus support bones and teeth, copper helps develop connective tissues, and iron produces the protein hemoglobin for oxygen transport through the bloodstream. Magnesium supports healthy nerve functions, manganese contributes to energy production in the body, and potassium balances fluid levels within the body.
Applications
Fay Elberta peaches have a rich flavor suited for fresh, cooked, and canned preparations. The variety is known for its firm nature that becomes melting when ripe and is savored straight, out of hand. Fay Elberta peaches are a favored snack and are sliced and served as a fresh accompaniment to yogurt, oatmeal, and parfaits. The variety is also added to salads or blended into smoothies, shakes, and beverages. In addition to raw preparations, Fay Elberta peaches are baked into cobblers, pies, crisps, and crumbles. They are also simmered into jams, jellies, and other preserves. Try using Fay Elberta peaches in any recipe calling for yellow peaches. The variety was also once famous in California for canning purposes. Fay Elberta peaches pair well with herbs like mint, basil, and rosemary, spices including ginger, nutmeg, and cinnamon, and nuts such as macadamias, walnuts, and almonds. Whole, unwashed Fay Elberta peaches should be ripened at room temperature. Once mature, the fruits should be immediately consumed for the best quality and flavor, as they become delicate and can bruise easily. Peaches can also be frozen for extended use.
Ethnic/Cultural Info
The original Elberta peach variety was named after the wife of horticulturist Samuel H. Rumph. According to the Fruit Varieties Journal Volume 43, written in 1989 by S.C. Myers, W.R. Okie, and G. Lightner, it is said that Mr. Rumph named the cultivar after his wife, Mrs. Clara Elberta, during a party he was hosting at his house. It was common for Mr. Rumph to host “spend-a-day” parties at his property, and during one of the parties, he showed visitors his peach trees. Attendee and friend Mrs. L.E. Veal asked Mr. Rumph the name of his favorite peach tree, and Mr. Rumph informed her that he created the variety and did not have a name for it. Mr. Rumph said she could name the variety, and Mrs. L.E. Veal suggested naming the cultivar after his wife as a tribute and honor. Mr. Rumph agreed, and the variety was officially called Elberta peaches in 1875. In the modern day, many variants of Elberta peaches are found throughout home gardens and local markets in the United States, and each sport has its own name, such as Early Elberta, Fay Elberta, Improved Elberta, and July Elberta.
Geography/History
Fay Elberta peaches are a natural mutation of the Elberta peach variety. Elberta peaches were developed in the late 19th century in Marshallville, Georgia. In 1875, Mr. Colonel Lewis Rumph purchased several varieties of peaches for planting in his orchard from a nurseryman named Mr. I.C. Plant. One of the varieties, Chinese Cling, proved to be a prolific tree in the orchard and was favored for its flavor. Seeds were saved from the variety and were passed down to Mr. Rumph’s grandson, Samuel H. Rumph. The seeds were planted, and as they matured and developed, it is hypothesized that the tree was pollinated by an Early Crawford tree. The new fruits were valued for their slowness to soften in nature, allowing them to be transported longer distances. Mr. Samuel H. Rumph named the variety in 1875, and the fruits became a popular cultivar with the invention of the refrigerated railroad cars. Elberta peaches were initially shipped to New York City, and after the success of this shipment, they were sent to markets throughout the United States in the 1880s. Over time, Elberta peaches expanded in cultivation and were sold through national nurseries for home garden and small-scale production. As they were extensively grown, new variants occurred, including Fay Elberta peaches. Much of the history of Fay Elberta peaches is unknown, but the sport is thought to have arisen in 1915 in Placer County, California. The sport later became one of California's most widespread specialty varieties during the 20th century. Today, Fay Elberta peaches are a rare heirloom variety that is only planted in small quantities through growers and home gardens. The variety is sold through farmers' markets and select wholesalers, mainly in the United States.
