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Peach

Fruits · Stone fruit

Peach

Juicy, fuzzy-skinned stone fruit with sweet yellow or white flesh; eaten fresh, grilled or baked.

Also called: peaches, nectarine, şeftali, durazno

3 recipes with it

Photo: Jack Dykinga, USDA, via Wikimedia Commons (public-domain)

What it is

Peaches are round stone fruits with velvety, red-blushed skin and juicy yellow or white flesh around a deeply grooved stone. Freestone types come away from the stone easily; clingstone ones don't. Nectarines are the same species with smooth skin.

Prunus persica

How it’s used

  • Eaten fresh or sliced into salads
  • Grilled or roasted for desserts
  • Baked in cobblers, pies and galettes
  • Blended into smoothies and bellini-style drinks

Characteristics

Taste
Sweet, juicy and floral.
Texture
Soft and juicy when ripe.
When cooked
Blanch briefly and plunge into cold water to slip off skins.
Sold as
fresh, canned, frozen, dried
Cooking uses
Usually eaten raw, Suitable for baking, Suitable for grilling

Storage

At room temperature. Ripen at room temperature until fragrant and slightly yielding, then refrigerate for a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
39 kcal
Protein
0.91 g
Carbohydrate
9.54 g
Fat
0.25 g
Fibre
1.5 g
Sugars
8.39 g

USDA FoodData Central: Peaches, yellow, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Mango — In salads and smoothies; more tropical.
  • Apricot — In bakes; use more of them, less juicy.

Related ingredients

Recipes with peach

More stone fruit