Peaches

Known as Prunus persica, the peach originated in China and was introduced to Greece, then to the rest of Europe over 2,000 years ago.

The flesh of peaches can range in colour from almost silvery white to deep gold or deep red. White-fleshed peaches are tender and juicy, whilst yellow ones are slightly more coarse, but just as tasty. The skins have a soft, fuzzy surface and the fruit contains a large stone (or pit) in the middle, often surrounded by a darkened red flesh. This red flesh has a more bitter taste than the flesh around it, and may need to be discarded for some recipes.

Peaches are available fresh or canned; the canned varieties are cooked in a heavily sweetened syrup making them taste quite different to their fresh counterparts. They may be used for pies, crumbles, fruit salads, as a base for ice cream or sorbet, or simply for eating out of hand.