Peach - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Peach Energy :
39.00 Kcal / 100g

Category : Fruits

Group : Citrus, Hard & Stone Fruits

Composition And Nutritional Value :
Peaches are a rich source of water, making them hydrating and low in calories. They provide essential nutrients like vitamin C, vitamin A, potassium, and dietary fiber. Peaches also contain small amounts of B vitamins, antioxidants, and natural sugars that support energy levels and overall health.

Health Benefits :
Peaches promote skin health due to their high vitamin C content, which supports collagen production. The antioxidants in peaches help fight oxidative stress and reduce inflammation, potentially lowering the risk of chronic diseases. The fiber in peaches also aids digestion, regulates blood sugar, and supports heart health.

Culinary Uses :
Peaches can be eaten fresh, in smoothies, or used in a variety of sweet dishes like pies, tarts, and cobblers. They can be grilled, roasted, or incorporated into savory dishes such as salads and salsas. Peaches also pair well with yogurt, oatmeal, and ice cream.

Types :
There are two main types of peaches: freestone and clingstone. Freestone peaches have a pit that easily separates from the flesh, making them ideal for eating fresh. Clingstone peaches have a pit that clings to the flesh, often making them better for canning and baking. Varieties include Yellow, White, Donut (or Saturn), and Red Haven.

Shopping And Storage Tips :
Choose peaches that are firm but yield slightly to pressure, indicating ripeness. They should have a vibrant color and a sweet fragrance. Store peaches at room temperature to ripen, then refrigerate them for up to a week. For maximum flavor, let refrigerated peaches come to room temperature before eating.

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What can you make with Peach?

Peach Cheesecake

Peach & Blueberry Galette

Chocolate Ice Cream Profiteroles

Rice Pudding (Ferni)

Fruity Cream Tart

Marbled Fruit Cheesecake

Find the perfect meal tailored to your dietary needs and preferences.