Fruit
Peach
Peach (Prunus persica) is a fuzzy-skinned stone fruit with yellow or white flesh, freestone or clingstone. Ripe fruit is perfumed, juicy, and sweet with gentle acidity; underripe fruit is crisp and better cooked than eaten raw. Nectarines are the same species without fuzz; both bruise once soft. Eat fresh, grill halves, bake into cobblers, or preserve as jam and syrup. China is the historic origin and largest producer. Ripen at room temperature, then chill briefly. Pair with soft cheese, basil, chilli, and pastry cream.
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A sample of named types with their own origin and culinary profiles. Showing 10 of 12.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.83 mg
- Salt 0.01 g
- Total Carbohydrate 12.2 g
- Dietary Fibre 2.01 g
- Total Sugars 10.8 g
- Complex / starch 0.92 g
- Protein 0.79 g
- Water 78.7 g
- Energy 51.2 kcal
- Water 78.7 g
- Carbohydrates 12.2 g
- Sugars 10.8 g
- Monosaccharides 7.54 g
- Disaccharides 3.24 g
- Starch 0.92 g
- Amylose 0.23 g
- Amylopectin 0.69 g
- Digestible Starch 0.78 g
- Resistant Starch 0.09 g
- Fibre 2.01 g
- Soluble Fibre 0.7 g
- Insoluble Fibre 1.31 g
- Protein 0.79 g
- Plant Protein 0.75 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Vitamins 87.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.37 mg
- Vitamin B5 — Pantothenic Acid 0.18 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.1 µg
- Vitamin C 48 mg
- Vitamin E 0.26 mg
- Vitamin K 4.2 µg
- Minerals 357 mg
- Major Minerals 351 mg
- Trace Minerals 6.2 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 48 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.37 · vitamin-b5-pantothenic-acid: 0.18 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.1 · vitamin-e: 0.26 · vitamin-k: 4.2 ·
Minerals
Sodium: 4.83 · Potassium: 283 · Calcium: 63 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Peach was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Peach types and preparations into new climates and cuisines.
Modern production, storage, and transport made Peach a regular purchase far from where it is grown or raised.
Cooks now treat Peach as both staple and specialty, with more attention to provenance, variety, and form.