The Exquisite Peach - TANGO II - NJF17

Got this one from Adams County Nursery last year. The description on their site is:
“The fruit ripens about one week after Saturn, with greenish-yellow skin covering the entire surface of the fruit. This variety has been more difficult to grow than TangOs. (NJF16), but the fruit quality is exquisite and worth the extra effort. The tree is vigorous, productive and resistant to bacterial spot.”

I was concerned of the “more difficult to grow” because NJF16 suffers from surface staining/spotting as has been widely reported here.

BUT, anyway, the tree grew and leafed out and grew very well this summer. With the crazy late frost here this year it did bear 6 fruits this year in Z5b NY.

This past weekend, I harvested the six because Saturn was perfect last week. Three of them did not make it out of the orchard. The flesh is creamy clean, the flavor is a VERY strong “peachy” flavor with the perfect amount of sweetness & acid, and juiciness. PERFECTION. I don’t know how it ripens off the tree nor how long it stores because the rest did not make it past dinner time. That is a research project I very much look forward to next season.

The outside was perfect too.
FOR FUNGAL issues I sprayed the orchard with Myclobutanil & Captan early on and one spray of INDAR in early July.

FOR INSECTS I used a rotation of rotation of the the new Sevin, Triacizide, and Imidan

Below is a photo of it on the tree and in a bowl. The bowl has TANGO-I, TOKA PLUMS and some SATURNS showing at 6 o’clock.

See Below



I’m cutting mine down. To me it’s worthless- Saturn has the high sugar to make a white peach pretty good. TangoII to me is a Barbi peach, exquisite to look at but not much more than that.

That said, in such a hot dry season with light crops, brix are elevated and those you are picking are probably as amazing to eat as look at. I’ve actually just about given up on the original TangO’s, even though it’s probably the most unusual peach I grow and exceptionally good on dry years. At my site, on wet (normal?) years, most of the seeds crack and split open the flesh, leading to rot and rather ugly fruit. Lots of brown spots as well. I manage it on a couple wide open sites with dawn to dusk sun where it does better.

As a general rule, to my palate, orange is better in a peach.


I just hope that this year’s result are not just a fluke in whatever micro-climate rules my orchard


The quality of peaches vary widely from season to season based on precip or lack thereof in the few weeks preceding ripeness. Ask Olpea.

2 points brix can make a world of difference. Highest quality by my standards begins at 13 for peaches and about 15 for nects. FN has a higher standard.


FIXED @fruitnut

All of @fruitfruit standards are higher :grinning:.

FN’s results are the penthouse I aim for, but knowing that if I get out of the basement I can claim some succes.

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flattered, but I’m sure you meant @fruitnut :slight_smile:


I just ate and excellent peach from my local chain grocer. They claimed they were local and I suspect they came from NJ. Perfect texture, nice size deep orange flesh (for a peach) and probably just about as sweet as my own peaches would be if I had any this year. $1.50 a pound.

Wish I’d purchased more. Recent purchases from CA have been almost inedible. The heat has cooked the fruit on the trees, I guess.

Here in Delaware (and at close by orchards), most of the time my nectarines are in the high teens to low twenties. If we get three dry weeks before harvest, we can get brix in the mid twenties. I have one second leaf, grafted branch of peach only, so can’t give feedback about peaches.

California may have to grow only early ripening stone fruit in the future,or at least those who care about what they

I had Paradise peaches from my tree, ripe Jul 24 - Aug 9, and they were as excellent as usual.