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© 2011 by Evan-Amos, used under the Creative Commons Universal Public Domain Dedication

Peaches are a stone fruit, related to nectarines, cherries, plums and loquats. They have soft, fuzzy skin, which is red on a yellow to pale yellow background. The flesh can be almost white, yellow or almost red. Each peach has a pointed, furrowed, egg-shaped seed in the middle which either comes away easily (freestone) or is difficult to remove (clingstone)

Best Storage Practices: 

Ripen fruit at room temperature. Refrigerate ripe fruit in an unsealed plastic bag. Use within a week.  

Selecting Peaches: 

Selecting peaches which are firm and plump that yield to gentle pressure. Avoid green, extra-hard, bruised or blemished fruit.  

Why it's Good to Eat:  

  • Good source of vitamin C and small quantities of other vitamins and minerals, especially potassium
  • Good source of dietary fiber
  • Yellow-fleshed peaches also supply beta carotene, which the body converts to vitamin A

When it's in Season: 

Peaches are a summer crop, available from June through August

How it's Harvested: 

Peaches grow on trees. Once they feel ripe, they are plucked from the tree.