Peach, a moisturizing and remineralizing summer fruit

White or yellow, round or flat, chewable or in a light dessert, the peach is one of the moisturizing, remineralizing and so tasty summer fruits that you can’t do without!

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Peach, a moisturizing and remineralizing summer fruit

fishing identity card

The peach (Prunus persica) is a fruit tree belonging to the large Rosaceae family, such as plum, apple, pear or cherry. Its origin is in southern China, where wild peach pits dating back to 7000 BC have been discovered. After crossing the Middle East by the Silk Road (including Persia, which earned it its scientific name of Prunus persica), it arrives in the Mediterranean basin. Since Antiquity, it has been domesticated there. In France, the culture does not start until the Middle Ages, but very quickly, new varieties are created. There are about forty of them in the gardens of King Louis XIV, including the famous ” nipple of venus » or the « Belle de Chevreuse ».

Today, France is the 4th European producer of peaches-nectarines. Production is mainly concentrated in Bouches-du-Rhône, Pyrénées-Orientales, Gard and Drôme.

To know : 80% of the French production of peaches and nectarines is made under the label ” Eco-responsible orchards », an appellation based on good practices that respect the environment, respect for the men and women who work and the sustainability of French orchards.

What is the nectarine?

The nectarine is a peach that mutated naturally (in the 17th century), giving rise to a new variety : Prunus persica var. peaches, the nectarine tree. Its skin is smooth and shiny and its flesh does not adhere to the core.

The fishing season

The fishing season runs from May to September.. But the high season, where they are the tastiest, is between the end of June and the end of August.

Varieties of peaches

white peaches

The most fragrant, but the most fragile: Amsden (June – mid-July), Belle of the Red Crosses (end of July/beginning of August), Benedict (august), Fat Cute (august)…

yellow peaches

The sweetest and strongest: redhaven (July August), Dixired (end of July – August), beautiful angevine (august), Summer Lady (mid August)…

vineyard peaches

Juicy with a subtle taste, they reach maturity at the end of the season (end of August – September).

The flat peach

A creation of INRA, rustic, not very juicy, but with a subtle taste of… honey. Available between August and September.

How to choose peaches?

A ripe peach is fragrant and its flesh is supple under the fingers. It should be free of bruises or stains (at the risk of quickly becoming spoiled).

Attention : color is not a sign of ripeness.

How to store peaches?

The peach is a fragile fruit that should be eaten quickly. However, as it is generally picked firm, just ripe, it is sometimes necessary to store it for a few days at room temperature in order to enjoy it. A ripe peach can only be kept for 2 or 3 days at room temperature (20°C).

Namely: the cold in the refrigerator distorts its flavor and makes its flesh mealy.

The nutritional qualities of peaches*

Composed of just over 87% water, the peach is a refreshing and thirst-quenching summer fruit.

On the mineral side and trace elementswe appreciate its contents of potassium (9% des VNR**) et en copper (6% of NRVs) but it contains many others (phosphorus, manganese, magnesium, iron, zinc, etc.).

Peach also contains vitamin C (around 4.5% of NRVs), vitamin B9 (6% of NRVs in yellow peaches and 4% in white peaches) as well as vitamines A (yellow peach), B5, E and B3, but in less quantity.

To note : white peach contains more polyphenols than yellow peach, which mainly concentrates them in the skin.

And bref : Low in calories, hydrating, remineralising and digestible, peaches are one of the health foods of the summer that you should not deprive yourself of, balanced snacks, or in a light dessert.

How to eat peaches?

The peach is crunched with full teeth, raw and fresh. But we also like to prepare it in sorbet, coulis, clafoutis, tart, charlotte, compote, jam, roasts (to garnish meat or fish), poached in syrup, smoothie ( Sweet peach apricot cocoa smoothie), without forgetting to add some in the sangria!

The flavors that go well with it: mint, basil, verbena, vanilla, cinnamon, cardamom, cocoa (bean).

Cooking time :

  • fried: 3 to 4 mins. on each side.
  • poached in syrup: 5 min.
  • compote: 15 min.
  • in the oven: 30 to 45 min.
  • on the BBQ: 2 to 3 min.
  • as a garnish: 5 minutes. at the end of cooking.

To note : white peaches do not tolerate cooking well.

Tip for peeling a peach

Boil a pot of water. Cut the peach in half along the bridge. Twist the two halves in opposite directions to detach them. Drop the halves into boiling water for 10-20 seconds. Remove them with a slotted spoon and immediately plunge them into a bowl of cold water. All you have to do is remove the skin with a knife.

Ready to grow a peach tree?

Do you love peaches and want to plant a peach tree? To know how to do it, it’s here: Pêcher (Pêche), Nectarinier (Nectarine), Brugnonier (Brugnon), Pavie.

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Infographic – Peach, a moisturizing and remineralizing summer fruit

*Sources : Anses 2020 (Table of nutritional composition of Ciqual foods) /

**VNR: nutritional reference value, formerly Recommended Daily Allowance (RDA) per 100 g.

Source: Au Jardin, conseils en jardinage by

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