The peach was first cultivated in China and thrives in warm regions in both the southern and northern hemispheres. Its Latin name (Prunus persica) relates more to the second country where it was cultivated, Persia. Prunus Persica means Persian plum. From Persia, the fruit was brought to Greece first, via Alexander the Great. The peach symbolizes youth and immortality.

It has a spherical or oval shape, a seam on the back, and a fuzzy or smooth skin depending on the variety, in various shades of yellow, pink, red, and even white-yellow. Its flesh is juicy and aromatic, leaving a sweet and slightly tangy taste. It is worth mentioning that around 110 chemical compounds contribute to the peach’s aroma, including alcohols, ketones, aldehydes, esters, polyphenols, and terpenoids.

Peaches are rich in dietary fiber, antioxidants of all kinds, and minerals. They contain sugars, proteins, and a significant amount of vitamin C, whose effects are enhanced by flavonoid pigments, especially in yellow and red peaches.

Table peaches are consumed fresh and are harvested from the tree about a week before they fully ripen. This allows them to be stored for around 15 days under ideal conditions. Peaches are quite sensitive to heat. They are available from May to September, with their peak production occurring in July and August.

Peaches can be consumed raw, with or without the skin, grilled, in salads, and even as part of main dishes. They can also be enjoyed as compote, turned into jams, used in baking, made into liqueurs, soft drinks, and juices. Peaches make an ideal breakfast when combined with nuts, cereals, and yogurt. Canning peaches is highly developed, and canned peaches are consumed in large quantities in many regions.