Doughnut Peach AKA Saturn Peaches – Good Summer Treat

In June, Sabina introduced me to doughnut peaches. She told me they are what a peach used to look like before today’s cultivated sort appeared. Those typical, nicely shaped fuzzy peaches that make the summer seem like summer are something I look forward to eating.

When I tried this new/old peach the taste was a discovery of something more juicy and intricate in flavor. The flavor and texture reminded me more of a combination peach and pear.  The color of a Saturn peach’s flesh is pale in comparison to the present day familiar peach, which is a deep yellow orange.  The shape is like a “doughnut” with the outside skin that is less fuzzy, but similar in color to a common peach. They are in the local market right now.  It’s a taste to try that won’t disappoint you, I think.

Saturn peach

“They are known by many other names, including doughnut peach,[4] paraguayo peach, pan tao peach, and saucer peach.

They were introduced into the U.S. from China in 1869. These “flat” peaches gained popularity in the 1990s.” July 3, 2011.

From Wise Geek, here is additional information on this little edible healthy treat.

“… [the] flat peach was considered an essentially lost heirloom variety until the 1990s, when it began to enter widespread cultivation again.

The skin of donut peaches is creamy yellow with a faint red blush, and the flesh is pure white. Their flavor is less acidic than some peach cultivars, and they also are extremely juicy.

When handling donut peaches, one should remember that they bruise easily, like all peaches. Donut peaches can be left out on the counter to ripen if they are not yet perfect. They can be refrigerated for as long as three days after they have become fully ripe. Storing the peaches in a paper bag can help prevent insect infestation and over-ripening.” July 3, 2011.

(Written By: S.E. Smith  Edited By: Bronwyn Harris Last Modified Date: 16 June 2011)

Saturn Peach




About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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