Dixon Clingstone Peaches
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Description/Taste
Dixon Clingstone peaches are a small to medium-sized varietal, averaging six centimeters or more in diameter, and have a round to oblate shape with an even, curved nature. The variety showcases a golden yellow-orange coloring when ripe and is blushed with 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 length of the fruit. Underneath the surface, the yellow-orange flesh is dense, aqueous, and succulent. Dixon peaches are known for having a firmer consistency, which allows the flesh to hold its shape in select culinary preparations. The flesh also encases a central dark brown stone that is tightly adhered and cannot be separated from the fruit. Dixon peaches are edible raw once ripe and emit a faint, sweet, honeyed aroma. The flesh is known for its rich, refreshing, fruity, subtly floral, and sweet taste with apricot and citrus nuances.
Seasons/Availability
Dixon Clingstone peaches are harvested mid-summer, typically between mid-July and early August.
Current Facts
Dixon Clingstone peaches, botanically classified as Prunus persica, are an heirloom variety belonging to the Rosaceae family. The cultivar appeared in markets in the mid-20th century and was initially prized for its high yields and flavor. Dixon peaches grow on trees reaching 3 to 4.8 meters in height without pruning and produce fruits of a consistent size. The variety acquired its clingstone moniker from its trait of the central stone being tightly adhered to the flesh. Dixon peaches are labeled as an extra-early variety and one of the earliest clingstone peaches to arrive in retail markets. While the variety was once a widespread cultivar, it has since disappeared from commercial production and is a rare peach only grown in limited, seasonal quantities for a few weeks each year. Dixon peaches are revered for their rich, sweet, and fruity flavor and are sought by chefs and home cooks for their use in sweet and savory culinary preparations.
Nutritional Value
Dixon Clingstone peaches have not been studied for their nutritional properties. Yellow peaches, in general, are a source of fiber to aid the digestive tract and vitamins A, C, E, and K. Vitamin A helps to maintain healthy organs, vitamin C strengthens the immune system, while vitamin E guards the cells against free radical damage. Vitamin K supports faster wound healing in the body. Peaches also provide potassium to balance fluid levels within the body, magnesium to assist in controlling nerve functions, and manganese to help with energy production. Other minerals include calcium and phosphorus to support bone and teeth development, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and copper to help produce red blood cells.
Applications
Dixon Clingstone peaches have a fruity, sweet, and floral flavor suited for fresh and cooked culinary preparations. The variety is savored for its raw taste and is commonly eaten out of hand when ripe. Biting directly into the fruits is recommended to experience the firmer flesh mixed with juice, but the flesh can also be sliced and served in wedges. Try adding Dixon peaches to breakfast dishes like parfaits and oatmeal or using them as a topping over pancakes and waffles. Dixon peaches can also be added to fruit medleys and green salads. In addition to using the fruits in slices and wedges, the flesh can be blended into smoothies, fruit juices, and cocktail mixes. The juice can also be frozen into homemade peach ice cream and sorbet. Beyond fresh preparations, Dixon peaches are sometimes used in baked goods like pies, crisps, and cobblers. The variety’s firmer flesh prevents pies from becoming too watery, and the fruit develops a soft, tender texture. Dixon peaches can also be roasted as a side dish or simmered into jams, jellies, chutneys, and other preserves. While less common, Dixon peaches are occasionally used in canning recipes to extend the shelf life of home-grown peaches. They are not used commercially for canned peaches, but some home chefs appreciate the variety for this purpose. Dixon Clingstone peaches pair well with spices like cinnamon, ginger, cardamom, and nutmeg, maple syrup, honey, vanilla, and nuts, including almonds, walnuts, and pecans. Whole, unwashed Dixon peaches should be ripened at room temperature. Once mature, the fruit should be immediately consumed for the best quality and flavor. Peaches can also be stored in the fridge for a few days to prevent further ripening.
Ethnic/Cultural Info
Clingstone peaches were a signature peach type used for the California canning industry. Clingstone peaches, including Dixon, were favored for their smaller size, firmer flesh, and rich flavoring, allowing them to hold their shape during the canning process. Commercial peach canning began in the late 19th century in Northern California and was established from the need to preserve peach crops. Small, family-run canneries began processing peach crops, and the canned fruits were sold nationwide, allowing for increased profits. By 1899, the need for an organization to help regulate prices led to the creation of the California Fruit Canners Association, and canneries expanded into larger businesses as popularity grew. Freestone peaches were initially used during the late 19th century, but in the early 20th century, clingstone varieties were determined to be more suitable for the process. In the 1920s, Northern California became the leader in canning fruits, and the cans were sold across the United States. Dixon Clingstone peaches were initially a favored variety for canning as their flesh is firm and well-flavored, but the peach’s role as a canned fruit was short-lived due to an uneven pit coloring. The variety often developed a red to pink-flushed pit from the presence of anthocyanins. These naturally pigmented compounds caused the red flesh to oxidize during the canning process and turn into an unfavorable brown hue. The pigmentation also caused the liquid syrup to discolor, giving it a patchy appearance. Dixon Clingstone peaches were eventually removed from canning production, but the variety is still renowned for its rich flavor, which is now reserved for home gardens.
Geography/History
Dixon Clingstone peaches were developed in the United States and were introduced commercially in 1956. Much of the history of the variety is unknown beyond its release date. Dixon peaches were chosen as a commercial cultivar for their extra-early maturity and ability to produce consistent, high yields. The variety was evaluated for canning purposes but was later rejected due to unfavorable processing qualities. Instead, Dixon peaches were grown for fresh-eating and were prized for their rich flavor. Over time, Dixon peaches faded from cultivation with the introduction of modern cultivars and became a rare variety only grown in small quantities. Today, Dixon peaches are produced by specialty growers, mainly in California, and are sold as a seasonal delicacy in fresh markets and wholesalers.
