Yellow cling peach

Persica Newtonii – Yellow Pavie Peach

The Yellow Pavie Peach is a fruit with character: generous in size, radiant in color, it demands warmth and sun to reveal its full vinous flavor.

In cold summers, it remains tame and bland; under ardent rays, it is gorged with sugar and adorned with a deep red. This climatic requirement made it, in the 19th century, a vintage marker for orchards in northern France, a capricious but incomparable fruit when the season smiled upon it.

Poiteau describes a vigorous tree with blond-green buds dotted with reddish lenticels, bearing large drooping leaves, acute, bordered with fine teeth and marked at the base with yellowish kidney-shaped glands.

The small, lightly colored flower gives rise to an imposing fruit, rounded but flattened at the top, sometimes irregular near the peduncle, measuring approximately 7.4 cm high and wide. The velvety skin, yellow in the shade and dark red in the sun, adheres firmly to a yellow, firm, non-fibrous flesh, tinged with blood red around the stone to which it adheres entirely, characteristic of pavie peaches, which have adhering flesh. The juice it releases is abundant, sweet, and vinous. The stone, of medium size, is oval and blunt at the ends. Maturity occurs around mid-September.

This plate is extracted from the Traité des Arbres Fruitiers by Pierre-Antoine Poiteau and Pierre Jean François Turpin, a fruit encyclopedia published between 1807 and 1835, a major reference in 19th-century naturalist illustration.

It combines the rigor of scientific drawing with a rare artistic sensibility, characteristic of the great plates from the golden age of illustrated botany.