Peaches of the Grapevine from Nourrit

Pretty as a peach

One of the rarest types of peaches, the “pêche de vigne,” as the French call it, is juicy, delicious, and so unique.

What to know
Storage Instructions


Peaches of the Grapevine, also called Blood Peach, is a very rare type of peach. It appears only very briefly during the last weeks of summer in France.

It has a fuzzy, dusky skin, belying the gorgeous color within. Its flesh is a reddish-purple in color, sometimes with whitish marbling. It’s juicy and succulent, with a beautiful, almost floral aroma. It’s fruity and sweet, with a distinct tartness that makes it special.


These Peaches of the Grapevine are so luscious that you won’t be able to stop yourself from enjoying them on their own. Bite into them, and let their juices run down your chin—just the way they’re supposed to be enjoyed!

But of course, you don’t have to stop there. Use them to make chutneys, jams, and preserves. Make a peach cobbler, peach muffins, a peach cake, or even just bake them and enjoy them warm and caramelized. And Baked Peaches are so easy to make. Here’s a recipe by Lauren Allen:

  • Combine flour, old-fashioned rolled oats, brown sugar, cinnamon and cold salted butter in a bowl.
  • With a fork or a pastry blender, cut up the butter and mix them all together until they form small crumbs.
  • Slice your Blood Peaches in half, and remove the pit.
  • In a baking tray, line the peaches, cut side up. Scoop a generous spoonful of crumb mixture into the center of each peach slice.
  • Bake in a preheated oven at 375F for 12-15 minutes, until the crumb mixture is golden brown.
  • Remove from oven, and drizzle some caramel sauce over each slice.
  • Serve with a scoop of vanilla ice cream. Enjoy!


The peach is said to have originated in China, thousands of years ago. The juicy fruit traveled through Japan, India, Latin America, Spain, Greece, Persia, Great Britain, and of course, France. It was in France that many varieties were developed, including this blood peach. It’s called “pêche de vigne” in France, or “peach of the grapevine.” It was named so because it grew and ripened only at the tail end of summer, at the same time as grapes.

Ripe peaches must be consumed as soon as possible. They will last about 1 week at room temperature. You may store them in the refrigerator, or freeze them. To freeze, slice them and coat their flesh with some lemon juice, and store in an airtight container. Consume within 2 weeks.

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