Cling peaches, characterized by their stones that tenaciously adhere to the fruit's flesh, present a unique challenge for consumers and processors alike. According to the University of Georgia Extension, clingstone peaches are predominantly utilized in the canning industry due to their firmer texture and higher sugar content, which helps them maintain structure and flavor after processing.
While fresh consumption of cling peaches is less common, their use in preserves and jams remains popular. The California Cling Peach Board reports that over 95% of the canned peaches in the United States are grown in California, as affirmed by the United States Trade Representative, showcasing the significance of cling peaches in the market. Despite their market presence, finding cling peaches in fresh produce aisles may be more challenging, as their pit removal process can deter consumers and retailers.
These peaches are often used for canning, because the slight distortion of the fruit made by the removal of the pit won't be noticed. Clingstone peaches, as they are also called, may be used in jams and preserves as well. It is less common to see people eating cling peaches out of hand, because the stubbornly clinging flesh can make them difficult to eat, and as a result, not all markets carry them.
Cling peaches tend to be less juicy than their freestone relatives, peaches with pits that readily come out when the peach is sliced in half. It is also possible to find a middle ground known as a semi-freestone peach, which combines traits of both varieties. The flavor of these peaches is quite varied, with some varieties tasting a bit flat, while others have a rich, concentrated peach flavor which can be quite enjoyable.
When working with cling peaches, you may develop a few tricks for getting the pit out with a minimum of fuss. It is important to remember that these peaches can bruise easily, and this will have a negative impact on the flavor and quality of the peach. The slightly lower moisture content in the peaches will also help them keep their shape when canned whole or in slices, with juicier peaches tending to melt as they are processed.
In addition to being used in canning and preserves, cling peaches can also be used in peach pies. Because they are less juicy, the result will be a less runny peach pie, which can be a pleasant benefit for cooks who struggle with watery peach pies. These peaches can also be used just like freestone peaches in fruit salad, tarts, and other dishes. If you're in the mood to grow cling peaches, your local garden store can order clingstone saplings for you.
