Indian White Peaches
Inventory, lb : 0
An heirloom variety of peach, the Indian Blood White peach has a dappled red and white skin covered by thick white fuzz. The flesh is bright white with occasional blotches of red. Ripe peaches are plump and rounded towards the stem. This peach has a very good balance of sweetness and acidity, with notes of berry. It has an intense aroma similar to roses. An under ripe peach will be very tart, however overripe peaches quickly develop brown spots and become mealy in texture.
In general, peaches are best in season between the late spring and summer months. At their best and ripest, the stone is very free and pulls away from the flesh at the stem end. The looseness of the pit when ripe makes them even more prone to insects and fruit flies.
“Peches de vignes” are a similar peach that has been traditionally grown in vineyards in France for centuries.
Peaches are low in calories but packed with vitamin C, A, ß-carotene (converts to vitamin A in the body). Rich in minerals such as potassium, fluoride and iron. Also contain antioxidants such as lutein, zea-xanthin and ß-cryptoxanthin.
Indian Blood White peaches are very delicate. White peaches are often eaten fresh, canned, made into jams and preserved, frozen, blended into smoothies, grilled and of course baked.
Spaniards brought red-fleshed peaches to southeastern North America and the seeds were used by Indians and white settlers – thus contributing to the name Indian Blood. Red flesh is one of only three ancestral peach color types – it is much less common than white or yellow-fleshed peaches.
One Blood peach tree was sent to Thomas Jefferson in 1807 from a Washington nursery owned by Thomas Main. It is thought that the gardeners at Monticello bred the French Blood peach with a black plumb peach of Georgia to create the Indian Blood Cling peach.