‘Saturn’ Peaches

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Peach Cultivation

The ‘Saturn’ peach has been bred to grow in cold-hardiness Zones 5 through 8, but the coldest parts of Zone 5 and the hottest parts of Zone 8 may present difficulties. The University of Florida is attempting to develop a strain more adaptable to the humid South, but no one has selected out a strain of ‘Saturn’ peach that will do well in the northern reaches of New England. Like other peaches, the ‘Saturn’ peach grows readily in most soils — just be sure to plant it in full sun. The tree usually will bear fruit in two to three years.

Most of the nursery stock now offered for sale is grafted to dwarf roots, so your trees will not grow much more than 10 to 12 feet in height. This is perfect for small properties, easy pruning and convenient harvesting. Transplant your trees when the ground thaws in early spring.

When it comes to peaches, pruning is everything. The idea is to keep the tree low and open so that it gets good air circulation. Aim for an overall shape that resembles a vase or giant V. Do not prune the trees in fall or early winter, because it will reduce their cold tolerance and likely cause extensive dieback (when the trees begin to die from the tips of branches toward the trunk). Early spring is the best time to prune, while the tree is still dormant but after the worst cold weather has passed.

The ‘Saturn’ peach has been bred to be highly resistant to bacterial canker, but in rainy climates, such as the Pacific Northwest, it needs protection from peach leaf curl, which can be prevented with a single spray of Bordeaux mixture, a copper-based fungicide available from many organic suppliers. Peaches usually are not prone to serious insect problems.

‘Saturn’ peach trees are self-fertile; you’ll get plenty of fruit (twice as many peaches as other varieties) even if you plant only one tree. To get them at their best, your peaches should be ripe on the tree and measure about 2 to 2 1/2 inches in diameter. They should be harvestable in mid to late July (a few weeks ahead of larger peach varieties), but you can tell when they are ready because they’ll be highly fragrant and soft to the touch.

Chinese Peach Soup

While it may seem criminal to cook ‘Saturn’ peaches*, this 18th century Chinese recipe (from the court of the Ch’ing Dynasty) takes full advantage of their delicate flavor. It makes a great starter course either hot or cold. The following is an adaptation.

6 tbsp sugar
2 tbsp cornstarch
2 cups peach juice (or water)
2 tbsp butter (the Chinese use lard)
1 pound peaches, pared, seeded and chopped into small pieces
1 tbsp rose water

Combine the sugar, cornstarch and juice or water in a work bowl, whisking until the starch is completely dissolved. Heat the butter in a deep saucepan until it melts, then add the sugar mixture. Add the peaches and cook over medium heat for 15 to 20 minutes, or until soft. Pour this mixture into a blender or food processor and purée until smooth and creamy. Return the soup to the saucepan and bring it to a gentle boil. Remove from heat and add the rose water. Serve immediately or chill to serve cold.

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