Sheshan Honey Peaches

Sheshan Honey Peaches

　　Sheshan is renowned for its honey peaches. With a long history and a wide variety of cultivars—including early, mid, and late-season types such as Gangshan Zaosheng, Yuhualu, Baifeng Yulu, yellow peaches, and Yingqing peaches—there are over ten varieties in total. These peaches are known for their early market availability, long supply period, high sweetness, and excellent flavor, ranking them at the top among suburban peach orchards. Among the best—the Baifeng Yulu peach—features a thin skin, crisp flesh, rich juice, and a naturally sweet taste. It’s refreshingly cool upon eating, appetizing and soothing to the palate. It’s not only a delightful summer treat but also an excellent gift for family and friends.

　　Ripe Sheshan honey peaches are slightly spherical, covered with a layer of short fuzz. Their color ranges from greenish-white to white with a blush of red. A single peach typically weighs between 100 to 200 grams, though some can weigh over 300 grams.

　　The skin of Sheshan honey peaches is very thin, and the flesh is abundant, making them ideal for eating fresh. They are smooth and leave no residue when bitten into. Newly ripe peaches are firm and sweet, while fully ripe ones are soft and juicy. When eating, it’s best to hold them gently and carefully peel off the skin—their taste is perhaps comparable to the Queen Mother of the West’s legendary peaches. Such fruit is a rare summer delicacy, especially for the elderly or those with dental issues.

　　The remaining pits are the seeds of Sheshan honey peaches. The shells are oblong and slightly flattened, with pointed ends, a bumpy surface, and are relatively hard. Each pit consists of two halves, and cracking it open reveals the peach kernel. The kernels are edible and can also be used medicinally. If planted in soil, the pit first sprouts an embryo, which cracks the shell and gradually grows into a sapling.

　　Peach saplings emerge from the ground in spring and are grafted during the plum rain season. Depending on the desired peach variety, a tender shoot is taken from a tree of that specific type and grafted onto the sapling. After about ten to fifteen days, the grafted shoot will turn green and take root. At this point, other shoots are removed to allow the grafted one to grow. By the following spring, it can be transplanted, and generally, it will begin to bloom and bear fruit within three years.

　　Peach trees are deciduous and have smooth branches and slender leaves. The bark contains a sticky substance called peach gum, which can be used for polishing stone or making traditional Chinese medicine.

　　Every March and April, the peach orchards turn a brilliant crimson. Viewed from above, the orchards resemble a giant pink carpet spread across the beautiful land, adding splashes of color to the surrounding mountains and waters. Up close, peach blossoms bloom in vibrant competition. During this time, people in the orchards are busy pest control and pollinating the flowers. By mid-to-late April, the blossoms gradually fade, leaving behind small fuzzy peaches on the branches. Once these young peaches grow to the size of walnuts, they are pruned so that only one to three healthy peaches remain on each branch. At the same time, sufficient base fertilizer is applied based on the tree’s fruiting condition to ensure the peaches receive ample nutrients. Then, each fuzzy green peach, covered in thick white down, is wrapped in a peach bag. This serves two purposes: first, it prevents direct sun exposure, ensuring the peaches remain attractive upon ripening; second, it protects them from insects and birds. Inside the bags, the little peaches quietly grow and grow until June and July, when the bags become plump. This is when the harvest begins. Stepping into the orchard, an intoxicating peach fragrance wafts through the air, making your mouth water even before you take a bite.