Golden Peruvian Peaches
Estimated Inventory, lb : 0
Description/Taste
Golden Peruvian peaches vary in size and shape, depending on the specific variety, and average 7 to 8 centimeters in diameter with a round, curved, oblate appearance. Some fruits may showcase a small pointed tip opposite of the stem end and a prominent indented seam on one side. The peach’s skin is semi-thin, delicate, and taut, being easily bruised or punctured, and is coated in a velvety layer of fuzz. The skin appears in variegated shades of pale yellow, yellow-green, and yellow-orange, unique to each cultivar, and the skin has a slightly chewy consistency, sometimes blushed with mottled red spots and streaks. Underneath the surface, the pale yellow to apricot-hued flesh is textured, aqueous, tender, and succulent, mixed with a moderate firmness. The flesh also encases a central cavity filled with a large brown pit. This pit is inedible and should be discarded. Golden Peruvian peaches emit a sweet, subtly fruity, and floral aroma and are edible raw once ripe. The flesh has a sweet, tangy, floral, and lightly acidic taste.
Seasons/Availability
Golden Peruvian peaches are available in Peru from May through December.
Current Facts
Golden Peruvian peaches, botanically classified as Prunus persica, is a general descriptor for several varieties found in Peruvian commercial markets, belonging to the Rosaceae family. Peaches are grown throughout Peru's coastal and high Andean regions and are primarily cultivated on small, family-run plots. The fruits have been present throughout the country for many centuries as a domestically consumed crop, but recently, peach production has increased as a potential commercial crop for export. This has led to traditional crops being uprooted to expand peach cultivation in some regions. Three main varieties are found under the Golden Peruvian peach descriptor: Huayco Crema, Huayco Rojo, and Blanquillo. All three varieties are widely seen in commercial markets throughout Peru and are typically sold under general names to simplify the buying process. Each store will also have its own general classification, making it challenging to distinguish between varieties found in nearby stores under the same name. Golden Peruvian peaches have a peak season from May through December and are promoted in commercial markets as fresh-eating fruits. The aromatic peaches are favored for their velvety skin and juicy, sweet-tart flesh and are incorporated into a wide array of sweet or savory preparations.
Nutritional Value
Golden Peruvian peaches vary in nutritional properties, depending on the specific variety. Peaches, in general, are a source of fiber to regulate the digestive tract, potassium to balance fluid levels in the body, and vitamin C to strengthen the immune system. Peaches also provide vitamin A to maintain healthy organs, calcium to protect bones and teeth, magnesium to control nerve functioning, and other nutrients, including B vitamins, manganese, copper, phosphorus, and iron. In natural medicines, peaches are viewed as having cleansing properties and can help clear the digestive tract.
Applications
Golden Peruvian peaches have a sweet, tart, floral, and fruity taste suited for fresh and cooked preparations. The fruits are traditionally consumed ripe and can be eaten straight out of hand, discarding the pit. Golden Peruvian peaches can be sliced and tossed into salads, mixed into fruit medleys, or chopped and mixed with salsas. The fruits can also be used as an edible topping over desserts, breakfast dishes, and grain bowls. In Peru, Golden Peruvian peaches are popularly eaten in desserts, cooked in syrups, and chilled as a light dish. Peaches are also simmered into sauces or cooked into jams and jellies. In addition to fresh preparations and sauces, Golden Peruvian peaches are baked into pies and tarts or caramelized and drizzled over ice cream. The fruits are also grilled to develop a smoky taste or cooked with roasted meats as a sweet and savory meal. Beyond culinary dishes, Golden Peruvian peaches are blended into smoothies, shakes, and various drinks. Golden Peruvian peaches pair well with vanilla, chocolate, maca, spices such as star anise, cloves, and cinnamon, poultry, and seafood. Whole, unwashed Golden Peruvian peaches should be ripened at room temperature. Once ripe, they can be kept for a few days and stored in the refrigerator.
Ethnic/Cultural Info
During Holy Week in Cusco, a city in Peru, peaches are utilized in a sweet dessert served during the traditional twelve-course meal commemorating the last supper. This meal is customarily held on Holy Thursday or Good Friday and is meant to embody the sacrifice of Jesus by remembering his last supper with his twelve apostles. The tradition of serving a twelve-course meal dates back to colonial times, and it is required that guests fast before the meal. Each family will have their own specific practices, but it is typical for six dishes to be savory while the other six are sweet. Peaches are the star ingredient in one of the dishes known as guisado de durazno, meaning “stewed peaches.” In the dish, peaches are peeled, sliced, and cooked in a mixture of spices and sugar. Once cooked, the soft fruits are served in their sweet and spice-filled syrupy liquid as a refreshing, aromatic dish. The twelve-course Holy Week meal is a favored custom throughout Cusco as it is thought to bring families and communities together. The meal also inspires gratitude and faith. Peaches grown in the Yanahuara area within the Sacred Valley are the most popular fruits sourced for Cusco’s version of guisado de durazno.
Geography/History
Peaches are native to Asia and were first introduced to South America sometime in the late 16th century. Much of the fruit’s naturalization in Peru is unknown, but it is thought that the Spanish planted the species in their settlements. Cultivation of peaches slowly increased over time throughout South America as indigenous communities and settling immigrants began selectively breeding peaches for improved growth characteristics and flavor. In the present day, Peruvian peach production occurs in the Andean Mountain valleys, plantations, and coastal regions. Several types of peaches are cultivated for fresh use and processing, and Golden Peruvian peaches are primarily reserved for fresh eating. Peaches are grown between 2,300 to 3,200 meters in elevation, and major production regions in Peru include Lima, Ayacucho, Cajamarca, Arequipa, Cusco, and Ancash. In the Lima Department, the Huaura Valley is a high-production region, followed by areas within the provinces of Huaral, Huaura, and Oyón. Today, Golden Peruvian peaches are transported throughout Peru and are sold through local and commercial markets for fresh eating. The peaches are also exported on a small scale to Colombia, Ecuador, and Bolivia. The Golden Peruvian peaches featured in the photograph above were sourced through commercial markets in the districts of Miraflores and Surquillo in Lima, Peru.
