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A peachy guide to the Peach World

The peach (Prunus persica) is a deciduous tree native to the region of Northwest China, where it was first domesticated and cultivated. It bears an edible juicy fruit called a peach or a nectarine. The specific name persica refers to its widespread cultivation in Persia (modern-day Iran), from where it was transplanted to Europe. It belongs to the genus Prunus which includes the cherry, apricot, almond and plum, in the rose family. The peach is classified with the almond in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell. Due to their close relatedness, the inside of a peach stone tastes remarkably similar to almond, and peach stones are often used to make a cheap version of marzipan, known as persipan. Peaches and nectarines are the same species, even though they are regarded commercially as different fruits. The skin of nectarines lacks the fuzz that peach-skin has; it is thought that a mutation in a single gene is responsible for the hair or no-hair difference between the two. In 2018, China produced 62% of the world total of peaches and nectarines.

Know more about the peaches history

Types of peaches

What to do with all the peaches

• Peach jam
• Canned peach
• Peach tart
• Peach crumble
• Peach tartine
• Eat it naturally as fast as you can

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This page was built by Maria Figueiredo