The last of the garden peaches is waiting to be eaten downstairs. A fuzzy, yellow, species tomato from Central America, I picked up for a laugh in a handfull of packs of crazy tomato seeds. It germinated well, grew strongly and it can take a lackadaisical attitude toward food and water. The plants are sturdy, the leaves shrug off loopers and the tomato fuzz over the skin of the fruit keeps the nibbling slugs and snails at bay. Those are all good things, but they are nothing compared to the best thing.
The best thing is the flavour, sweet and rich. The best thing is the texture, melting and soft. Cut raw slices are extremely good, like a proper posh canape - but gently cooked and served with something savoury (it really doesn't matter what) it becomes the sort of flavour you exclaim over.
I can't think why it's not grown commercially. Maybe that fuzz doesn't store well.