Prunus persica Charles Roux - Peach Tree

The Peach 'Charles Roux' is an old variety, self-fertile, vigorous and resistant to diseases and cold. Its large round fruits, about 7cm (3in) in diameter, are red and yellow. It is a variety traditionally used for jams, and its peaches are also delicious when eaten fresh. Their white flesh, with some red traces, is tender, juicy, sweet and tasty. Harvest takes place when they reach ripeness from the end of July. Although it is self-fertile, this variety will benefit from the presence of another peach or nectarine tree within a radius of 10m (33ft) to enhance its productivity.

The species name "persica" was given to the peach, which was believed to originate from Persia. In reality, all cultivated forms are native to northern China. Its introduction to Europe took place in the 6th century and experienced significant development in the 19th century. From there, numerous selections aimed at improving the fruit's taste qualities were made. The Peach 'Charles Roux' is of French origin. Its first registration in the catalogue dates back to 1961.

Like many fruit trees, the Peach 'Charles Roux' appreciates light, rich and deep soils, and it does not tolerate excess water or heavy and compact soils. A sunny location sheltered from the wind will help with fruiting. Resistant to diseases, it still has some susceptibility to leaf curl.
It is a vigorous tree with a spreading habit, indicating a tall trunk tree with many horizontally growing branches, giving it an elegant spreading silhouette. Its deciduous foliage is bright green and emits a slight almond scent. Its leaves are long, measuring 8 to 15cm (3 to 6in) in length and 3 to 4cm (1 to 2in) in width, with a short petiole. Its late pink flowering occurs in April. The flowers are hermaphrodite and self-fertile. The fruiting results in tender, juicy, sweet and tasty white-fleshed fruits. They are quite large and round. This tree does not require much maintenance and tolerates pruning well.

Peaches can be enjoyed raw, cooked, sweetened, salted, flambéed, glazed or deglazed. They pair very well with wine and certain meats, such as duck. They can be found in numerous recipes, especially for jams, compotes, pastries...