My FF PF 19-007 look a lot redder than the photo and taste very, very good. This is my first year having peaches on my tree. It was very heavily loaded. I picked approximately 30 gallons of peaches off my tree. I use 5 gallon buckets to put my fruit in. If left to get a little softer they are really delicious and juicy. They have a little thicker skin than my Redhaven or Contender peaches. Which is nice because when they drop off the tree the flesh doesn’t get bruised up very easily. I just picked the last of mine this last weekend. The north facing branches were about 4-5 days later than the rest of the tree. Worked out great.
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Yes they are definitely different. There are many red-fleshed varieties, many of them are similar to Indian Free but still different. I just finished my Sanguine Tardeva, it’s a great earlier red-fleshed peach. The Peche de Vigne are not ripe yet here. They are very tasty but very small.
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How much spraying do you have to do on the Lars Anderson @DanQ ?
Fedco had some last year and I thought about picking one up.
I’m bummed I didn’t get any Sanguine Tardeva this year. I hacked my tree way back this past winter to give it a better shape. Lots of growth, no peaches.
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Peach flowers develop on last year’s wood; if you prune it all off, no peaches.
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Have you tried Fedco?
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I know. I had to do it though. The tree needed a reset to grow into a more manageable form. It had a vigorous limb coming out near the base (right above the graft) at a bad angle that was threatening to take over the whole tree.
Riper and better now. But this peach always has issues with tearing at the stem rather than coming clean off.
Just a good all around peach.
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Those look perfect! I read lot about the flamin fury that sounds super appealing, is it free game for propagation? I haven’t found any place that sells scions from it.
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I have a Flaming Fury peach as well. This is the first year it has produced any fruit. I did notice the same thing you mentioned about the 19-007 peach- tearing at the stem on some of them. I thought it was just the way I was taking them off or they were not ripe enough. Yet the fruit was soft at the stem area when I was checking and taking off the fruit.
These are very good peaches, IMO. We made a lot of peach preserves with them this year since there were so many of them. Probably close to 6 to 7 of the 5 gallon buckets I use to collect my peaches.
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Here’s what my Flaming Fury peaches looked like this year. Very good tasting peaches. It was a good choice for me in my orchard.
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Fedco had it when I bought my first one, but didn’t when I bought my second (which I got from their local grower). Now I see they have it again. Thanks for reminding me to look. They get their new listings in September so I’ll check again then. Happy gardening!
This year my Nanaimo peaches are bitter. Does anyone know why and what can i do to prevent bitter peaches next year?
The 1st white Weinbergpfirsich of the year and also 1st fruit on this tree.
Grown from seed, no care other than pruning, resistant to brown rot and tolerant to PLC. Very intense Weinbergpfirsich aroma. The odd feature with my white WPs is that the flowers have extremely small petals. You can find it along vineyard roads all over my region. I’ve found a mention of a similar variety (including the petals) from the Genoa region which is way away.
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I’m not familiar with this. Can you tell a little more about this peach?
If you’re asking about the aroma, then it’s more intense than regular peaches. It’s less sweet and sometimes described as “wild peach aroma” as if any of us have ever tasted a wild peach… 
Maybe it is like what a very sweet and intensely tasty crabapple is to apples. It may sound weird to put it that way, but once you start eating these, you can’t stop and you don’t get overwhelmed by sweetness. And the red ones (Roter Weinbergpfirsich) taste stronger.
When you make juice or jam it is never clear, but rather “cloudy”.
If you’re asking about “vineyard peaches” (this type was typically grown in vineyards, hence the name, as it had the very good sense to flower when it was the highest time to prune grape Vines and to fruit at the time of harvest), I can link some articles.
This is the only peach that does well here (unless you spray and spray and spray) and to be honest, if I had to choose between these and regular peaches, I’d choose these. (and that’s no sour grapes talking).
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I assume you pick them pretty hard or make jam out of them right away. I never stack them more than two deep so they don’t bruise too much.
I have stopped growing PF28 in my nursery for now because the few peaches I’ve eaten from Selena are so damn good. I hope I don’t end up regretting the switch because 28 is a very reliable and good quality peach. It’s also a bit earlier than Selena. I still have PF Big in my nursery, which is a completely different kind of peach, being so early. I’m still testing it in my orchard and it seems better than others I have in its window, but I need a few more years testing it. The only really tasty peach I grow more than 2 weeks ahead of Redhaven is Flavor May. There just isn’t adequate sun in recent years from mid-June to early July to bring up the brix of other varieties here.
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Im interested to hear more about the ease or challenge of cultivation.
Like how long can a tree live without spraying?
I don’t know, to be honest. I’ve only coexisted with them since 2003.(no peaches grew where I come from) I don’t know what was going on before, but our trees (old and younger seedlings) haven’t been sprayed since and are fine except one that has likely had root damage (rodent). I know gnarly old trees (more like bushes) in abandoned vineyards that have been neglected, but maybe pruned a little by thankful passersby. They bear good fruit regardless. I think there is a reason other than habit for why it is a part of vineyards in our broader borderline wine region (Alps and Carpathians).
When monillia strikes, they may get hit just a little at the tips of branches and simply drop the few leaves with PLC and push out new ones quickly, while we have lost all other varieties we have tried out. Our neighbours don’t subscribe to our “toughen up or get replaced” philosophy. They also lost all peaches save Roter Weinbergpfirsich even with spraying.
The main problem is that for weeks and weeks between November and March this place looks like Burton’s Sleepy Hollow. There is so much cold moisture in the air, that lichens grow in the crevices of cars that aren’t scrubbed regularly. Absolutely great for wood-eating mushrooms and all fungal infections… Yet, Wienbergpfirsich prevails.
Another feature is the slightly bitter taste, quite pronounced in unripe fruit, which allegedly discourages birds. That does not work as well with the red variety as it does with the white.
Here is a page by the Austrian Ministry of Agriculture which is quite informative (just skip the cotton in the beginning) Weingartenpfirsich (Weinbergpfirsich = Weingartenpfirsich).
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