Elberta peach
Prunus persica · Stone fruit
Top 10 pairings
Elberta is the classic American freestone peach: a large, round, golden-yellow fruit washed with a red cheek, its sweet, juicy, slightly tart yellow flesh parting cleanly from the stone. For much of the twentieth century it was the peach of the United States — the heirloom canning, drying and pie peach that travelled by rail and stocked the nation's larders.
Picking a good onedrag
UnderripeOverripe
Just ripeBuy itFirm enough to slice clean and hold its shape: grilling, tarts, salads, and the best fresh-cut slices.
SkinGround turns cream to yellow
FleshGives a little at the shoulder
SmellFaint sweet note at the stem
StemCavity yellow, skin taut
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Peach's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
96%
Edible part
150 g · pit out, skin on
156 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 4× longer than the counter.
90-95%
Humidity
Open, single layer
Airflow