Prunus persica Michelini - Peach Tree

The 'Michelini' Peach is a self-fertile variety, vigorous, hardy, and late. It can be grown in all regions. Its round and regular fruits measure between 7 and 8 cm (3in) in diameter. Pink-red on a light yellow background, their skin hides a sweet and fragrant white flesh, of good taste. The late harvest takes place between late August and early September.

The species name Persica was given to the peach, which was thought to originate from Persia. In reality, all cultivated forms originate from northern China. Its appearance in Europe took place in the 6th century and experienced strong development in the 19th century. From then on, numerous selections aimed at improving the taste of the fruit took place. The 'Michelini' Peach is a variety of Italian origin.

Like many fruit trees, the 'Michelini' Peach appreciates light, rich, and deep soils. It does not tolerate excess water or heavy and compact soils. A sunny location sheltered from the wind will help with fruiting, even though its cold resistance makes it suitable for cultivation in all regions. 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 a bright green and gives off a slight almond scent. Its leaves are long, measuring 8 to 15 cm (3 to 6in) in length and 3 to 4 cm (1 to 2in) in width, with a short petiole.

Its pale pink flowering appears between mid-March and mid-April. The flowers are hermaphroditic and self-fertile. The fruiting results in round and regular fruits measuring between 7 and 8 cm (3in) in diameter. Pink-red on a light yellow background, their skin hides a sweet and fragrant white flesh, of good taste qualities. This tree does not require too much maintenance. It 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, particularly in jams, compotes, and pastries.