Prunus persica Queen of Orchards - Peach Tree

The Peach Queen of Orchards is an ancient variety, self-fertile, very vigorous and productive. Its peaches are pink-red, scarlet when ripe. Their white flesh is red around the stone. Juicy, it is sweet and slightly acidic. Harvest takes place at maturity, late August to early September. This variety is also resistant to cold, wind, peach leaf curl, and diseases in general.

The species name Persica was given to the peach, which was thought to originate from Persia. In reality, all cultivated forms originate from northern China. Its appearance in Europe took place in the 6th century and experienced strong development in the 19th century. From there, numerous selections aimed at improving the fruit's taste qualities took place. The Peach Queen of Orchards was obtained near Saumur in 1843 by Mr. Moriceau, in France.

Like many fruit trees, the Peach Queen of Orchards appreciates light, rich, and deep soils. It does not tolerate excess water or heavy and compact soils well. A sunny location sheltered from the wind will help with fruiting.
It is a tree of very good vigor. Its upright habit indicates a tree with a tall trunk that possesses many branches with vertical growth, giving it an elegant and slender silhouette. Its deciduous foliage is bright green and emits a slight almond scent. Its leaves are long, from 8 to 15 cm (3 to 6in) in length and 3 to 4 cm (1 to 2in) wide, with a short petiole.
Its pale pink flowering occurs at the end of March. The flowers are small and very pretty. The cultivation of this variety is suitable for regions north of the Loire. The flowers are hermaphroditic and self-fertile.
Fruiting results in pink-red peaches, scarlet when ripe. Their white flesh is red around the stone. Juicy, it is sweet and slightly acidic. This tree does not require too much maintenance. It tolerates pruning well.

Peaches can be enjoyed raw, cooked, sweet, salty, flambéed, glazed, or deglazed. They pair very well with wine and certain meats, such as duck. They can be found in numerous recipes, including jams, compotes, pastries...