A new most favorite fruit of the farmers' markets and home orchardists, 'Baby Crawford' was introduced to the public in 1989 by Andy Mariani of Morgan Hill, California, whose Andy's Orchard has become nearly synonymous with 'Baby Crawford'. A yellow-fleshed peach of midseason that lacks red anywhere except the skin, the flavor is an interesting one, tending towards that of canning clings rather than the true Crawford flavor of Gem-type peaches. In fact, it arose from a University of California breeding program of peaches for drying which used clings and freestones as parent material, so the resulting flavor should surprise no one. Fruits are broad oblate with a pronounced nipple, yellow with slight blush of red. Flesh is clear yellow to the pit, making this the preferred freestone peach for canning and jam-making as it has no pigments to discolor the syrup. 700 hours. On Lovell.