Calanda Peaches

Calanda peaches get their uniqueness from the wrapping of the individual fruits with wax paper. Already in the “mouse-ear stage”, the fruits are packed in breathable bags. In this special microclimate, protected from direct sunlight, pest infestation and processing substances, the fruits ripen evenly, cleanly and dryly.

This type of production is a very cost-intensive process that requires a lot of manual labour. The product compensates for all the effort with a delicate pastel to straw yellow colour, firm flesh and a deliciously pleasant sweetness.

Did you know? … The Calanda peach is also easily recognisable by its calibre. The thinning technique involves removing 70% of the fruit present on the tree, leaving a space of 20 cm between the fruit. This exclusive cultivation technique gives us a large-volume and fleshy peach that must have a minimum diameter of 70 millimetres.