The Elberta Peach Tree
  • Pollinator Required ? No 
  • Type : standard 
  • Characteristics : freestone 
  • Mature Height : 18-20 feet 
  • Support Required : No 
  • Bloom Period : N/A 
  • Sun Exposure : Full Sun 
  • Will Produce Fruit In: 3-5 years 
  • Harvest Period : Mid Aug 
  • Soil Type : all types 
  • Zones : 5 - 9

The Elberta Peach Tree - Prunus persica 'Elberta' :
The Elberta Peach tree has very large fruit. It is the best known yellow canning peach. The skin is red blushed over a deep golden yellow color. This is a high quality eating and canning peach. Elberta peaches has the smallest pit-to-fruit ratio of any peach tree we offer. It’s as sweet a peach as you could imagine that you could have on the table.

Along with the delicious fruit, it’s a beautiful tree. In the spring, rose-red blossoms will fill the air with fragrance. And it grows well in a wide geographic belt, from Zone 5 all the way through the northern portion of Zone 9. In our opinion no finer or lovelier peach tree exists anywhere.

Zone 5  -10 Degrees °F to -20 Degrees °F
Zone 9  +30 Degrees °F to +20 Degrees °F
Fruit Tree Hardiness Zones Map

Peach Tree History

The scientific name persica, along with the word "peach" itself and its cognates in many European languages, derives from an early European belief that peaches were native to Persia (now Iran). The modern botanical consensus is that they originate in China, and were introduced to Persia and the Mediterranean region along the Silk Road before Christian times.

Cultivated peaches are divided into "freestone" and "clingstone" cultivars, depending on whether the flesh sticks to the stone or not; both kinds can have either white or yellow flesh. Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness, though this also varies greatly.

Both colors often have some red on their skin. Low-acid white-fleshed peaches are the most popular kinds in China, Japan, and neighbouring Asian countries, while Europeans and North Americans have historically favored the acidic, yellow-fleshed kinds. Info source

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