John Myers
The most common variety of peach is round or pointed with a yellow-red, velvety skin, but there are also flat specimens (flat peaches). We reveal what characterizes the fruit and what you should pay attention to when purchasing and processing it.
Interesting facts about the peach
The peach belongs to the rose family and is a stone fruit. The stone has deep grooves and is surrounded by flesh that can be yellow, white, or red. Ripe round fruits are very juicy, sweet, and aromatic. Flat peaches – so called because of their shape – have a smaller stone, thinner skin, and an even more intense, sweet flavor when ripe. The flat peach, vineyard peach or wild peach, like the peach, is an old cultivated fruit. It was cultivated in China as early as the 5th century. From there the peach came to Europe via Persia and then to America. Peaches are now grown in the warm, temperate climate zone. In Europe, Italy, Spain and France are the main countries where fruit growers grow peach. People often ask about the difference between the popular type of fruit and similar fruits. The expert explains in detail the differences between peaches, apricots and nectarines.
Purchasing and storage
The harvest time for imported peaches is between May and September, while July and August are the high season for domestic goods. But the stone fruit is also available in the winter months, when it comes from South Africa and Chile. Since unripe fruit hardly ever ripens, the flesh of peaches should be firm when you buy them, but give slightly under pressure. Make sure the skin is unbroken and has no rotten spots. Ripe peaches are sensitive to pressure and don’t store well: they can be kept in the refrigerator for a maximum of two days, and they shouldn’t touch each other. It is best to only buy small amounts and consume them quickly. Peaches taste better if they’re taken out of the fridge an hour or two before eating.
Kitchen tips for the peach
Peaches are mainly eaten raw. But they are also ideal for desserts, cakes or a punch. In addition to sweet peach recipes, there are also savory ones: try our peach tarte flambée with ham and mozzarella. You can enhance the appealing contrast between hearty and sweet by using flat peaches. While you can use the fruit unpeeled here or for a dessert with peach, peeling off the skin is recommended for the preparation of a peach chutney, compote or jelly or jam. This is very easy to do by briefly putting the fruit in boiling and then cold water. Peeled and cut into pieces, peaches also freeze well.
