Peach

The peach (Prunus persica) is a deciduous fruit tree in the rose family, native to Northwest China. It produces a single stone fruit with hairlike fuzz on the skin and juicy flesh that can be yellow or white, often with a red blush. Commercial varieties are freestone, where the flesh separates from the pit, and clingstone, where it clings to the pit. A nectarine is a fuzzless mutation of the peach.

Peaches were cultivated in ancient China and spread via trade routes to the Middle East, Europe, and the Americas. They are now grown in many temperate regions and appear in a variety of culinary uses around the world.

Cultivation: Peach trees require a period of winter chill to break dormancy and prefer well-drained soil and full sun. They are susceptible to pests and diseases such as peach leaf curl and brown rot, and require pruning, thinning, irrigation, and pest management.

Uses and nutrition: Peaches are commonly eaten fresh or processed into jams, canned goods, desserts, and beverages. They are relatively low in calories and provide vitamins A and C, dietary fiber, and potassium.

Production: Major producers include China, Italy, Spain, Greece, and the United States, with California and Georgia notable in the U.S. market. Availability varies with season and cultivar.

Storage and ripening: Peaches ripen after picking; they are best kept at room temperature until ripe and then refrigerated to extend shelf life. Wash before eating.