A medium-sized reddish FREESTONE peach (the pit doesn’t cling to the fruit) that doesn’t need a second peach variety nearby, but will benefit from it and provide more fruit.
- Cold hardiness zones: 5-8
- Soil PH: 6.0-7.5
- Watering needs: Moderate, consistent moisture, especially during fruit development
- Food forest layer: Understory
- Blooming Season: Early spring
- Harvest season/regularity: Mid to late summer; annual
- Fruiting age: 2-4 years after planting
- Age of maturity (full size and peak fruiting): 4-6 years
- Average mature yield: 50-150 pounds per tree
- Pollination for Fruit: Self-pollinating, but benefits from cross-pollination
- Size at maturity: 12-15 feet tall and wide
- Sun needs: Full sun (at least 6 hours of direct sunlight daily)
- Preferred habitat: Well-drained, sandy loam soils; tolerant of various soil types if well-drained
- Growth rate (vigor): Moderate to fast
- Natural reproductive rate (and methods): Moderate; typically propagated through grafting
- Propagation method: Grafting onto rootstock; can also be grown from seed, though this is less common
- Average life span: 12-20 years
- Good companion plants: Comfrey, garlic, clover, dandelion, nasturtium
- Plant family: Rosaceae
- Taproot: No, shallow but widespread root system
- Predators: Peach tree borer, aphids, Japanese beetles, birds
- Other common problems/solutions: Susceptible to peach leaf curl, brown rot, and powdery mildew. Regular pruning, proper spacing, and fungicide treatments can help.
Notes:
- Ecological functions/uses: Provides food for humans and wildlife, shade, and aesthetic value.
- Food uses: Eaten fresh, canned, frozen, or dried. Used in desserts, jams, jellies, and beverages.
- Food Flavor/Taste: Sweet and juicy with a slight tartness when ripe.
Propagating Blazingstar Peach (Prunus persica)
1. Grafting
Grafting is the most common and reliable method for propagating peach trees. This involves attaching a bud or a scion from the desired cultivar (Blazingstar) to a compatible rootstock. The rootstock should be hardy and resistant to common soil-borne diseases.
- Rootstock Selection: Choose rootstocks like ‘Lovell’, ‘Halford’, or ‘Nemaguard’ that are known for their disease resistance and compatibility with peach scions.
- Grafting Techniques: Common techniques include T-budding and whip-and-tongue grafting.
- Timing: The best time for grafting is late winter to early spring, just before the sap starts to flow.
2. Budding
Budding, particularly T-budding, is a common method where a bud from the Blazingstar Peach is inserted into a slit in the bark of the rootstock.
- Steps:
- Select a healthy bud from the Blazingstar Peach tree.
- Make a T-shaped cut in the rootstock’s bark.
- Insert the bud into the cut and secure it with budding tape.
- Ensure the bud is kept moist and monitor for signs of growth.
3. Seed Propagation
Although less common and less reliable due to genetic variability, peach trees can be grown from seeds.
- Steps:
- Extract seeds from fully ripe Blazingstar peaches.
- Clean and dry the seeds.
- Stratify the seeds by placing them in a moist medium (sand or peat) and refrigerating at 34-40°F for about 12 weeks.
- Plant the stratified seeds in well-draining soil in early spring.
- Keep the soil consistently moist but not waterlogged.
4. Cuttings
Propagation through hardwood cuttings is possible but has a lower success rate compared to grafting and budding.
- Steps:
- Take hardwood cuttings from healthy Blazingstar Peach branches during the dormant season (late fall to early winter).
- Dip the cut ends in rooting hormone.
- Plant the cuttings in a well-draining soil mix.
- Keep the cuttings moist and under partial shade until roots develop.
5. Micropropagation
Micropropagation or tissue culture is an advanced technique used for commercial propagation. It involves growing peach plants from tissue samples in a sterile, controlled environment.
- Steps:
- Sterilize explants (small pieces of plant tissue) from the Blazingstar Peach.
- Place explants in a growth medium with the necessary nutrients and hormones.
- Maintain under controlled conditions of light, temperature, and humidity until plantlets form.
- Gradually acclimate plantlets to outdoor conditions before transplanting.
Recipes
Peach and Raspberry Cobbler
Ingredients:
- 4 cups sliced Blazingstar peaches (about 4-5 peaches)
- 1 cup fresh raspberries
- 1 cup granulated sugar (divided)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Fruit: In a large bowl, combine the sliced peaches, raspberries, and 1/2 cup of the sugar. Toss gently to coat the fruit. Let it sit for about 10 minutes to release some of the juices.
- Make Batter: In another bowl, whisk together the remaining 1/2 cup of sugar, flour, baking powder, and salt. Add the milk, melted butter, and vanilla extract. Stir until smooth.
- Assemble Cobbler: Pour the batter into a greased 9×13 inch baking dish. Spoon the fruit mixture evenly over the batter. Do not stir; the batter will rise around the fruit as it bakes.
- Bake: Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
- Cool and Serve: Allow the cobbler to cool slightly before serving. It can be served warm or at room temperature, often with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes:
- Flavor Variations: You can add a pinch of ground cinnamon or nutmeg to the fruit mixture for extra warmth and depth of flavor.
- Serving Suggestions: This cobbler pairs wonderfully with vanilla ice cream or a dollop of whipped cream.
Grilled Peach Salad with Honey Balsamic Dressing
Ingredients:
- 4 Blazingstar peaches, halved and pitted
- 2 tablespoons olive oil
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans
- 1/4 red onion, thinly sliced
- Fresh basil leaves for garnish
Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Prepare Peaches: Preheat your grill to medium-high heat. Brush the peach halves with olive oil.
- Grill Peaches: Place the peaches on the grill, cut side down. Grill for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and let them cool slightly. Slice each half into wedges.
- Prepare Dressing: In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper until well combined.
- Assemble Salad: In a large salad bowl, combine the mixed greens, grilled peach wedges, feta cheese, toasted pecans, and red onion slices.
- Dress Salad: Drizzle the honey balsamic dressing over the salad and toss gently to combine. Garnish with fresh basil leaves.
- Serve: Serve immediately as a refreshing summer salad.
Notes:
- Flavor Enhancements: Add other fresh fruits like raspberries or blueberries for an extra burst of flavor.
- Protein Addition: For a more substantial meal, top the salad with grilled chicken or shrimp.
Peach Salsa
Ingredients:
- 3 Blazingstar peaches, peeled, pitted, and diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Prepare Ingredients: In a medium bowl, combine the diced peaches, red bell pepper, red onion, jalapeño pepper, and cilantro.
- Add Lime Juice: Squeeze the juice of one lime over the mixture and stir to combine.
- Season: Season with salt and pepper to taste.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve with tortilla chips, on grilled chicken or fish, or as a topping for tacos.
Notes:
- Variations: Add diced avocado for a creamy texture or a dash of hot sauce for extra heat.
- Serving Suggestions: This salsa is perfect for summer gatherings, adding a fresh and fruity twist to your appetizers or main dishes.
