Baby Crawford Peaches
Estimated Inventory, lb : 0
Description/Taste
Baby Crawford peaches are generally smaller in size than other commercial peach varieties and have a round to oval shape with an even, curved nature. Some fruits feature a tiny point, sometimes known as a tail, on the non-stem end, and a prominent seam extends the length of the fruit’s surface. Baby Crawford peaches ripen to shades of golden yellow and are occasionally blushed with patches of light and dark red hues. The skin is thin, taut, and smooth, covered in a layer of soft velvety fuzz. Underneath the surface, the yellow-orange flesh is firm, dense, and aqueous with a melting, succulent, and tender consistency. The flesh also encases a central dark brown pit that can be freely separated from the fruit with ease. Baby Crawford peaches are aromatic when ripe and are known for their classic flavor. The variety has a rich and fruity taste with high sugar combined with the right amount of acidity to develop a sweet, tangy, balanced experience.
Seasons/Availability
Baby Crawford peaches are harvested mid to late summer, typically in late July or early August.
Current Facts
Baby Crawford peaches, botanically classified as Prunus persica, are a specialty variety belonging to the Rosaceae family. The midseason cultivar was first discovered in the early 20th century but was not released to the public until the late 20th century through Andy Mariani of Andy’s Orchards in California. Baby Crawford peaches grow on productive trees reaching 3 to 4 meters in height and are a freestone type, meaning the flesh does not stick to the central stone. The variety was named by Mariani for its small size and similar flavor profile to the old heirloom cultivar, Crawford peach. Baby Crawford peaches are smaller than other commercial peaches and are distinct as they rarely bear a dark blush over the entire fruit surface. Chefs and peach enthusiasts favor the variety for its classic, rich flavor, soft, juicy flesh, and pleasant aroma. Baby Crawford peaches are only available for a short season each year and are a highly anticipated, fresh-eating fruit.
Nutritional Value
Baby Crawford peaches have not been studied for their nutritional properties. Yellow peaches, in general, are a source of fiber to stimulate the digestive tract, and vitamins A, B, C, and E maintain healthy organs, guard cells against free radical damage, produce energy, and strengthen the immune system. Yellow peaches also provide minerals like potassium, manganese, phosphorus, calcium, copper, magnesium, and iron. Potassium helps the body balance fluid levels and replenish electrolytes, manganese aids in metabolism, while phosphorus and calcium support bone and teeth health. Copper helps the body produce energy, magnesium controls nerve functions, and iron develops the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Baby Crawford peaches have a rich, sweet, fruity, and floral taste suited for fresh and cooked preparations. The variety is promoted for eating out of hand to savor its juicy, melting consistency and forward flavoring. Baby Crawford peaches can be eaten with their skin, and the flesh can be sliced into wedges and consumed as a fresh snack. Try slicing Baby Crawford peaches and showcasing the variety on cheese boards and appetizer platters. The variety can also be tossed into salads, mixed into fruit medleys, or served as a topping over parfaits, flatbread, and oatmeal. While it is less common, Baby Crawford peaches can be blended and frozen into sorbet and ice cream. In addition to raw dishes, Baby Crawford peaches are versatile and incorporated into dessert recipes like pies, cobblers, galettes, and cakes. The fruits can be halved and grilled to develop a smoky-sweet flavor or used to create a sweet taste in bread pudding. They can also be simmered into sauces, jams, jellies, and other preserves as a fragrant, sweet spread. Baby Crawford peaches pair well with other fruits like berries, cherries, and apricots, nuts like almonds, pistachios, and walnuts, herbs including mint, basil, thyme, and rosemary, and spices such as cinnamon, cloves, ginger, and nutmeg. Baby Crawford peaches should be ripened at room temperature. Once mature, the fruit should be immediately consumed for the best quality and flavor. The peaches can also be stored in the refrigerator’s crisper drawer for a day or two.
Ethnic/Cultural Info
Baby Crawford peaches are notably dried as a specialty fruit in Northern California. Grower Andy Mariani of Andy’s Orchard in Morgan Hill, California, continues the tradition of drying stone fruits in the Santa Clara Valley. Once nicknamed the Valley of Heart’s Delight, the Santa Clara Valley was one of the world's prominent fruit-producing and packing regions in the late 19th and early 20th centuries. The transcontinental railroad contributed to the valley’s expansion in 1868, and growers began settling in the region, planting acres of fruit trees. By 1919, over 100,000 acres of fruit trees were found across the Santa Clara Valley, and many farms would process or dry various stone fruits for extended storage purposes. During this time, it was common for farms to have large mats of drying fruits lying outside in the sun, and the dried fruits were shipped worldwide as a delicacy. The 1960s changed the valley when farms were sold for housing developments and urban shopping centers. The Valley of Heart’s Delight became known as Silicon Valley with the technology boom, and the tradition of fruit growing and drying was mostly lost. Andy Mariani is one of the few growers in the valley still drying stone fruits using traditional methods. Mariani learned from his father and only uses tree-ripened fruit with the sweetest taste to produce flavorful dried fruits. Dried Baby Crawford peaches are a seasonal specialty of Andy’s Orchard, and the fruits are sometimes dipped in chocolate as a popular treat.
Geography/History
Baby Crawford peaches are believed to have emerged as natural seedlings in Phil Adrian's orchard in Escalon, California, sometime in the early 20th century. The variety was acquired by research teams at the University of California Davis and was evaluated as a potential peach cultivar for drying. The fruits were eventually rejected for commercial purposes as the variety was deemed too small and delicate, also lacking red blush. In the 1980s, horticulturist and grower Andy Mariani of Andy’s Orchards encountered the variety at the University and began cultivating it on his property in Morgan Hill, California. Mariani sold the juicy, richly flavored fruits as part of his normal fruit line, naming them Baby Crawford peaches, and received enthusiastic consumer feedback. Baby Crawford peaches quickly became one of Mariani’s most popular varieties, and consumers now place advance orders to reserve the fruits each season. The variety has also expanded over time to other specialty growers in California. Today, Baby Crawford peaches are cultivated by a few growers in California and are a seasonal fresh fruit found through farmers’ markets, directly from the growers, or through select wholesalers.
