Description
The Melocotón de Calanda PDO is a peach from the Prunus persica species coming from the autochthon Amarillo Tardío variety and its Jesca, Evaisa and Calante clones achieved through the reproduction method of fruit bagging on the tree.
Production Area
The production area of Melocotón de Calanda PDO is located in 44 municipal areas between Zaragoza and Teruel districts in the Autonomous Community of Aragon.
Production Method
The peaches which appear between June and July are covered with a paraffin paper bag attached to the branch to protect them from dust, rainfall and parasites; this enables a lower use of phytosanitary treatments. The fruits remain inside the bag until harvesting, which is handmade. Finally, they are transported to the industries where they are classified, selected and packed.
Appearance and Flavour
Melocotón de Calanda PDO has a characteristic creamy or straw yellow colour and a diameter of 73 mm. The sweet taste and crunchy pulp make these peaches flavourful.
History
The importance of Melocotón de Calanda PDO is due to the long tradition of fruit-growing in the production area. This fruit was already known at the end of 1800; indeed, in 1897, the Calanda fruitgrowers sent the so-called Orejones to the Paris Expo: slices of peach dried in the sun.
Gastronomy
The Melocotón de Calanda PDO must be stored in a fresh room or in the refrigerator in summer. It can be eaten fresh or used to prepare different desserts and dishes. In addition, it is ideal to enrich fruit salads and ice creams and to prepare creams and fruit pies. Very good combined with pork or duck based dishes. Exquisite if sliced and soacked in red wine with sugar and lemon peel.
Marketing
The product is sold as Melocotón de Calanda PDO. The Melocotón de Calanda PDO is packed in single layers in boxes or trays.
Distinctive Features
The authorized and certified varieties of Melocotón de Calanda PDO are the result either of natural selection or of the selection made by fruit growers who over the years have selected the clones with the best organoleptic features and the most adaptable to the geographic conditions of the area.
