peaches; peeled
Peaches are rich in vitamin C, dietary fiber, and antioxidants including catecholamines and phenolic compounds. A medium peach provides approximately 60 calories with negligible fat content and natural sugars.
About
Peaches are the stone fruits of Prunus persica, a deciduous tree native to northwestern China and cultivated across temperate regions worldwide. The fruit features soft, velvety skin that ranges from yellow to reddish-orange, encasing fragrant, juicy flesh that varies from white to golden-yellow depending on variety. Peeled peaches—stripped of their fuzzy epidermis—reveal the tender flesh underneath, which becomes more susceptible to browning and oxidation once exposed to air. The fruit contains a hard, woody pit at its center. Flavor profiles range from sweet and musky in dessert varieties to tart and floral in earlier-season cultivars. Major cultivars include freestone varieties (pit separates easily from flesh) and clingstone varieties (pit adheres to flesh).
Culinary Uses
Peeled peaches are extensively used in both sweet and savory preparations. In desserts, they appear in pies, cobblers, tarts, jams, and preserves, where their natural sweetness and soft texture shine. They are poached, stewed, or roasted to intensify flavor for compotes and sauces. Peaches pair well with vanilla, almond, cinnamon, and cardamom in baking. In savory applications, peeled peaches complement grilled meats, particularly pork and poultry, and are used in chutneys and glazes. Fresh peeled peaches are enjoyed raw in fruit salads, with soft cheeses, or as a garnish for desserts. To prevent browning after peeling, coat with lemon juice or prepare à la minute.