-1/2 peach
Peaches are a good source of vitamin C, dietary fiber, and antioxidants including carotenoids and phenolic compounds. They are relatively low in calories and contain no fat or sodium.
About
The peach (Prunus persica) is a stone fruit native to northwestern China that belongs to the Rosaceae family. It is characterized by fuzzy or smooth skin in shades of yellow, orange, and red, with soft, fragrant flesh ranging from white to golden yellow depending on variety. The fruit contains a single hard pit (stone) at its center. Peaches are classified as either freestone varieties—where the pit separates easily from the flesh—or clingstone varieties, where the flesh adheres to the pit. The flavor profile ranges from sweet and floral to tart, depending on ripeness, variety, and growing conditions.
Common cultivars include 'Belle of Georgia' (white flesh, freestone), 'Elberta' (golden flesh, freestone), 'Redhaven' (yellow flesh, clingstone), and 'O'Henry' (yellow flesh, freestone). Each variety exhibits distinct flavor characteristics and optimal uses in culinary applications.
Culinary Uses
Peaches are versatile fruits used fresh and in cooked preparations across numerous culinary traditions. Fresh peaches are eaten out of hand, sliced into salads, or featured in desserts such as peach cobbler, pie, and ice cream. They are processed into jams, compotes, and preserves, and can be grilled or roasted to enhance their natural sweetness. In savory applications, peaches pair well with pork, poultry, and cheese. The fruit is also used to produce juices, nectars, and in beverages including peach schnapps and peach tea. Freestone varieties are preferred for fresh eating and halving, while clingstone varieties are often used for canning and processing.