Peach trees are deciduous, meaning they seasonally shed their leaves.
Peaches were first domesticated and cultivated in Eastern China.
China produces around 60% of the world’s peaches.
Peaches are in the same genus as apricots, almonds, plums and cherries.
Peach kernels taste similar to almonds.
Peaches are the same species as nectarines, with perhaps just a single gene mutation leading to the difference in skin.
Peaches typically have white or yellow flesh. They are known as freestones or clingstones, depending on whether the flesh sticks to the stone or not.
Peach trees on orchards may be replanted after 10 years or so but healthy trees can keep producing fruit for over 25 years.
The scientific name for peaches, “Prunus persica”, means “Persian plum”.
Peaches are a popular ingredient in pies, crumbles, fruit salads, muffins, cakes, and other baked goods.
Peaches are made up of approximately 89% water, 10% carbohydrates, 1% protein and almost zero fat.
Peaches contain around 8 grams of sugar per 100 grams. Roughly 14 grams per cup.
Peaches contain around 39 calories per 100 grams.
Peaches aren’t particularly high in essential nutrients but do contain levels of vitamin E, vitamin K, potassium, iron, folate, niacin, manganese, copper, magnesium and zinc.
Japan is home to the world’s sweetest peach, with a sugar content of over 22%.
The official fruit of South Carolina is the peach.
