You can eat the fruit of a Bonfire peach tree. However, it is important to note that the texture of the fruit when eaten fresh can be quite rubbery. The white-fleshed fruit of the Bonfire peach is streaked with red and ripens in late September. The fruit is clingstone, which means that the flesh clings to the pit, making it a bit more challenging to remove.
The firm texture of the Bonfire peach makes it a popular choice for canning, pickling, and pies. When cooked, the fruit turns a vibrant red color, which adds a visually appealing touch to dishes such as pies. The sweet flavor of the peach shines through when it is cooked, making it a delicious addition to various recipes.
Personally, I have used Bonfire peaches in pies and found that the vibrant red color of the cooked fruit adds a beautiful contrast to the golden brown crust. The flavor of the peach intensifies when it is cooked, creating a delightful balance of sweetness and tartness.
If you are planning to eat the Bonfire peaches fresh, I would recommend allowing them to fully ripen on the tree before harvesting. This will ensure that the fruit has reached its maximum sweetness and flavor. Once harvested, store the peaches at room temperature until they are fully ripe and ready to eat.
While the texture of the Bonfire peach may not be ideal for eating fresh, it is a versatile fruit that can be used in various culinary applications. Whether you choose to can, pickle, or bake with them, the Bonfire peaches are sure to add a burst of flavor and visual appeal to your dishes.
