Contender Peach Tree (dwarf supreme)

Prunus persica L.

www.rifgarden.com

Description: This type of peach tree is bred to withstand cold winters where temperatures fall below
zero. Fruits are large and juicy and have a sweet taste. In the spring, this tree has pink flowers which are
great for attracting bees. It ripens in mid to late August. At maturity, it reaches a size of 8-10 tall by 810wide.
Characteristics:
Zone Range

4-8

Pollination

self pollinating

Bloom Color

pink

Fruit Color

red

Fruit Size

medium - large

Ripens/Harvest

mid-late august

Shade/Sun

full sun

Soil Composition loamy

Soil Moisture

well drained - average moistness

Soil PH Level

6.0 - 7.0

Texture

firm

Years To Bear

2-4

Maintenance:

Prune trees every dormant season. Prune at wide 10 o clock to 2 oclock angles. Make cuts
above buds aimed outward so new growth spreads away from the center of the tree.
Water every 10 days
Bring soil up to level of surrounding soil in the winter to prevent freezing around the trunk
The best time to thin the fruit is when the peaches are 1-1.5 inches in diameter. Space the fruit
6-10 inches apart on the branch.
Average yield: 3-4 bushels
To prevent winter sunscald, you can paint the trunk white. Remove any mulch from around the
base of the tree to avoid attracting rodents and place a mouse guard around the trunk if
necessary. In late winter or early spring, after the ground has thawed, put a heavy layer of
organic mulch around the trees to keep the soil cool - this will delay blooming

Harvesting:
Dont pick too early. If there's still some green on the peach, chances are it's not ready to be picked. A
peach should come off the branch with one slight twist. Be careful while harvesting because the fruits
bruise easily when ripe. To store peaches, keep them in a cool place to prevent further ripening. You can
store them in a plastic bag in keep in the fridge for about 5 days.
Recipe for Peach Pie

3 pounds ripe peaches (about 9 medium)

1 tablespoon lemon juice
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground cloves
dough for double-crust pie
2 tablespoons butter or margarine
1 egg white mixed with 2 teaspoons water
Peel peaches by immersing in boiling water for 20 to 30 seconds, then plunging into ice water. Peel off
skin using fingers or a small knife. Cut peaches into 1/2-inch-thick wedges (should yield about 7 cups).
Sprinkle peaches with lemon juice. Mix sugar, flour, and cloves in a large bowl; add peaches, and toss
until evenly coated. Roll out half the pie dough to a 12-inch circle and fit into pie plate. Spoon filling
into pie shell and dot with butter. Roll remaining dough into a 10-inch circle then cut into 12-3/4-inchwide strips. Weave strips to form lattice on top of pie. Crimp crust together around the edge. Brush
lattice with egg-white mixture, then sprinkle with sugar. Bake at 375 degrees F for 50 to 55 minutes,

until pastry is golden brown and peaches are tender when pierced. Cool for at least 1 hour before
cutting.

Source: www.starkbros.com