Peaches
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+Description
Peaches are a native Chinese fruit. Peaches have a fuzzy and dull skin, which is either red, pink, yellow, white or a combination of those colours. On one side of the fruit is a distinctive vertical indentation. The juicy flesh has a sweet taste and varies from being white, yellow or red. Most types of peaches are “freestone” or “clingstone”, but some are “semi-freestone”. The stone is the pit in the middle of the peach. The pit in a freestone peach separates easily from the fruit, while the pit in a clingstone peach is firmly attached to the fruit.
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+Availability
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 



Peaches are available from Chile and South Africa.
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+Main nutrients
Carbohydrate, Calcium, Fiber, Potassium, Protein, Water, Vitamin A and C.
Main varieties
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Peach
Peaches have a fuzzy and dull skin, which is either red, pink, yellow, white or a combination of those colours.
View Peach
Preparation
There are many ways to prepare peach. Nevertheless every preparation starts with washing fruit. When this is done the peach can be dried, cooked or converted into juice
ConsumptionThis fruit is commonly eaten out-of-hand, but also popular for salads, juice, ice-cream, yoghurt and stuffing cakes.
When to eatWhen a peach is soft and has a strong aroma, it is ripe. Ripe peaches should be placed in the refrigerator and used within a week. However, unripe peaches should not be stored in the refrigerator as it will slow down the ripening process and cause them to dry out and lose flavour. Peaches can be ripened at room temperature
Did you know?
- The Peach is also called: ‘Persian apple’, while Persia is not its origin.
- In China peaches are considered a symbol of long life and immortality.
- Put peaches in boiling water for 10 seconds or until the skins split. Plunge them into ice water to cool and stop cooking. The skins will slip right off.


