Making TangO's Great,
or really good anyway (it's all so subjective). This year I decided to thin them as if they were going to be big peaches- 1 peach to about 8", and the first results indicate that they are back to being as good the first time I tasted them- an extraordinary peach of high quality.
They are such vigorous trees that I find they need a lot of summer pruning to keep the canopy from way overgrowing the bearing wood. Also, their texture in not like any other peach I've eaten. They have a firmness that some have described as rubbery, but that sounds negative and most find the texture quite appealing- but so is the texture of a traditional luscious freestone peach. That quality is common to hundreds of varieties when ripened on the tree, however.
I've not had time to really try it out but it must be very useful as a culinary peach. It has tang with that sweet and holds its texture well when cooked.