kore siciliæ

Leonforte Peach jam (yellow flesh) 250 g

Kore Siciliæ · Leonforte

Artisan jam made with yellow-flesh Leonforte peaches, sweet and fragrant.

Leonforte peach, a local fruit
Artisan-made

The single brand for the food products of the Enna area.

Category: Jams & preserves
Town: Leonforte

€ 6.90

Description

A jam made from yellow-flesh Leonforte peaches, grown on the hills of the Enna area and picked at full ripeness. Artisan processing preserves the fruit's aroma, colour and natural sweetness.

Perfect on bread for breakfast, to fill tarts and cakes or paired with aged cheeses.

Label information

Ingredients, allergens and nutrition facts

We are transcribing the labels onto the website. Before buying, you can ask the consortium for this product's ingredients, allergens and nutrition facts:

info@koresiciliae.it +39 0935 20444

History and land

The Leonforte peach

The peach tree’s botanical name (Prunus persica) points to Persia. In fact the tree comes from China, where it was grown as early as 2000 BC, and only later reached Persia. In Egypt the peach was sacred to Harpocrates, god of silence and childhood, which is why children’s cheeks are still compared to peaches for their softness and fullness. The fruit reached Rome in the 1st century AD, but the first specialised peach orchards appeared only in the early 1800s.

In the irrigated areas around Enna the first trees were planted in the early 1900s purely for family use, almost always to fill gaps in citrus groves. Soon the size of the harvest caught the attention of wholesalers from Catania, who sold the peaches on local markets and also shipped them to Malta.

Keep reading

After the Second World War, faced with repeated and disastrous attacks by the Mediterranean fruit fly, growers turned to bagging as a mechanical defence. Ever since, in early summer, when the fruits are the size of an almond, each one is wrapped by hand in a thin parchment-paper bag that lets light and air through but keeps the fly out. It is a unique, painstaking and costly technique, but essential to obtain a special, tasty fruit.

The Leonforte peach is not a “percoca” (from the Latin praecŏquus, early) but a late peach, picked in September and October, when other varieties have long finished. It comes in two local ecotypes, “bianca” and “giallona”, named after the colour of the skin. It is round and medium-large; both types have a very intense aroma, a sweet, velvety taste and a firm texture that makes them ideal for preserving in syrup.

Texts from the historical and food profiles written by experts for the consortium.