The Calanda peaches They are considered the best peaches in the world, with unique cultivation and harvesting characteristics. In addition, it is produced in very specific months of the year and has a certain caliber. For this reason, many people wonder what is the season for Calanda peaches.
In this article we are going to tell you about the season of Calanda peaches, what are their characteristics, crops and prices.
Origin and growth
The only region where this premium fruit is produced is Bajo Aragón. The climatic and geographical conditions give it a unique flavor. It takes its name from the city of Calanda, but it is also produced in other towns. Puigmoreno, Valmuel, Mazaleón and Albalate del Arzobispo in the province of Teruel. While in the province of Zaragoza, the producing localities are Caspe, Mera, Chiprana, Fabara and Nonaspe.
Only 1 out of 100 peaches will pass the quality standards and receive the DOP (protected designation of origin) certification.
Its cultivation is traditional, following two techniques transmitted from generation to generation:
- First andThe tree is thinned twice intensively until 70% of the fruit is removed. That is, many peaches are removed, leaving at least 20 cm between each peach. This ensures more volume and fleshy fruits of a certain caliber, establishing the Protected Designation of Origin.
- Then, in July, each peach is individually bagged by hand, almost 250 million per harvest. They remain in bags until they are collected. In this way, Calanda peaches are protected from external factors and phytosanitary products, making them not only delicious, but also purer and healthier.
The peaches of the Calanda variety of the DO are Prunus Pérsica, of the native variety “Late Yellow” and its selected clones Jesca, Evaisa and Calante. The color of the fruit varies from creamy yellow to straw yellow. Its organoleptic profile is reminiscent of the peach of a lifetime.
Extraordinary sweetness around 12 degrees Brix, the lowest level at which peaches develop their irresistible aroma. Peaches have a minimum diameter of 73mm. They are large and fleshy fruits.
Thanks to the numbered black label with the PDO emblem attached to its high-quality leather. This demonstrates that it has exceeded the strict quality standards established by the Regulatory Council, which require producers to inspect the fields and cultivation techniques and verify that the uniformity, color, firmness and sugar levels of the fruit correspond to your category.
The packaging and packaging industry, which has received a certificate from the Regulatory Commission, sticks a black label to each fruit, labeling authentic Calanda peaches. As well as the individual containers and bags in which they sell the fruit.
What is the season for peaches in Calanda
The authentic Calanda DO Merchandise is open from mid-September to the end of October, depending on the weather. You must stay tuned until that date. Usually not authentic.
Production is usually closer to 2,5 million kilos. The product is mainly sold in Spain and only 20% is exported to European destinations: France, Italy, Germany and the United Kingdom.
A very small portion reaches the United States and Asia. The Spanish regions with the greatest supply are the Autonomous Communities of Madrid, Catalonia, the Basque Country, Cantabria and Valencia. The price of the Calanda peach is usually another indicator, since it is higher than that of other peaches. It is handmade by a small producer and the price reflects that.
Prices and uses of peaches from Calanda
The prices are indicative and vary annually depending on their production and collection, but indicative and depending on the caliber of the work, the prices can be close to these. A box with 20 small holes costs 13 euros and a box with 14 large holes costs 17 euros. The price per kilo is usually around 6 euros.
If raw it is already a real delicacy, cooked Calanda Peach can enrich any dish in a remarkable way. You can serve it in the form of cold cream with crunchy Iberian ham. As a meat garnish or with cinnamon compote. Grilled with wine, cinnamon sticks and herbs.
In September and October there are multiple preparations for you to enjoy. You can also keep them plain or put them in syrup for longer servings. Candied fruit is a great way to enjoy it all year long.
- Only 39 calories in 100 grams
- It is a fruit rich in minerals that gives us: calcium, potassium, phosphorus, iron and manganese. Contains Provitamins A, B1, B2 and Flavonoids
- High in fiber. They are great allies when dieting
- It is a diuretic fruit that easily drains liquids.
- Rich in vitamin C, like kiwi
- Peaches are rich in vitamins and minerals. Wash and eat directly with the skin, very delicate and soft.
Production method from the Middle Ages
The late yellow variety is native to the southeast region of the Ebro Depression between Teruel and Zaragoza. In the 1950s planting began to expandbut the traditional cultivation method was maintained.
The technique consists of bagging the fruit before it ripens. In June and July, the fruit from the trees are individually wrapped in waxed paper bags before harvest, protecting them from chemicals, pests, and falls.
Calanda peaches can be enjoyed throughout the year in canned syrup, dried apricots and wine, and this is one of the most popular recipes in Aragon. But to eat it fresh, the season begins in September and covers a few days in October and November. This is when we can enjoy Spanish peaches.
As you can see, Calanda peaches are a delicacy in high demand throughout Spain. Although the prices may seem excessively high, they are related to all the care that is offered in its cultivation, storage and transport.
I hope that with this information you can learn more about the season of Calanda peaches and their characteristics.