= 1 lb. pitted peaches
Peaches are a good source of vitamin C, fiber, and antioxidants including niacin and potassium, while remaining relatively low in calories (approximately 59 calories per 100g fresh fruit).
About
Peaches (Prunus persica) are stone fruits native to China, characterized by a fuzzy or smooth skin ranging from yellow to red, with soft, fragrant flesh surrounding a large central pit. The fruit exhibits a balance of sweetness and subtle acidity, with flavor intensity varying by variety and ripeness. Major cultivars include freestone varieties (pit separates easily) and clingstone varieties (flesh adheres to pit). Peach varieties are further classified by skin color (yellow, white, or red) and flesh characteristics, with white peaches tending toward floral, delicate sweetness, while yellow peaches offer more robust, honeyed flavors.
Culinary Uses
Peaches are versatile fruits used fresh, baked, grilled, and preserved across global cuisines. They feature prominently in desserts such as peach cobbler, pies, and tarts, as well as in jams, compotes, and liqueurs. Fresh peaches are enjoyed sliced in salads, with cured meats, or paired with soft cheeses. In savory applications, grilled or roasted peaches complement poultry and pork dishes. Peaches are also processed into juices, nectars, and dried forms for year-round use in baking and cooking.