Fruit

Fruit

Fruit

Peach fruit is the full market piece with peel and interior as harvested—graded and sold by piece or weight. Judge ripeness by aroma, colour and give. Hold whole until prep, then peel or slice as the dish requires. Salt early for large joints, late for delicate leaves and soft fruit.

Track this ingredient

Unit

Cuts & parts

Characteristics

Preparations

CookedDriedFreshPureedRaw

Traits

JuicyPrimary YieldRipeness CriticalVersatileWhole Fruit Form

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 55.6

Amount per 100 g

  • Total Fat 0.29 g
  • Saturated Fat 0.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.1 g
  • Polyunsaturated Fat 0.1 g
  • Cholesterol 0 mg
  • Sodium 5.12 mg
  • Salt 0.01 g
  • Total Carbohydrate 12.6 g
  • Dietary Fibre 2.04 g
  • Total Sugars 9.52 g
  • Complex / starch 1 g
  • Protein 0.83 g
  • Water 81.2 g
Detailed nutrients

Fruit of Peach: composition reflects this culinary part relative to the whole ingredient.

History

Market gardeners and growers selected peach for flavour, yield and keeping quality, including named fruit portions.

Market gardeners and growers selected peach for flavour, yield and keeping quality, including named fruit portions.

Cooks bought prepped forms of peach for speed while markets still sold whole produce, including named fruit portions.

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