Peach

The peach is the fruit of Prunus persica, a deciduous tree belonging to the Rosaceae family, which also includes apples, cherries, plums and apricots. Despite its scientific name, the peach originated in China and was later cultivated in other parts of Asia and Europe. The tree produces pink flowers in spring, followed by fruits that develop during the warmer months.

A peach is a drupe, meaning that its fleshy part surrounds a single hard stone containing the seed. Its skin is usually covered with fine hairs, although some related varieties, known as nectarines, have smooth skin. Depending on the cultivar and maturity, the flesh may be white, yellow or reddish, while the skin can range from yellow and orange to red.

Its sweet taste comes mainly from natural sugars, balanced by organic acids and accompanied by aromatic compounds. Peaches contain a high proportion of water and provide natural sugars, dietary fiber, vitamin C and smaller amounts of other vitamins and minerals. They also contain carotenoid pigments and other plant compounds, with their composition varying according to variety and ripeness.

Peaches are generally eaten fresh after washing and removing the stone, but they are also used in salads, desserts, compotes, jams and other cooked preparations. Because the fruit softens as it ripens, ripe peaches can be delicate and are often handled carefully after harvest. The skin is edible and contributes some of the fruit's fiber and plant compounds. As part of a varied diet, peaches can contribute to fruit intake, hydration and the intake of several nutrients while providing naturally occurring carbohydrates.