Fuzzy yellow to pink skin with golden yellow or white flesh, inedible seed and distinctive fragrance. They can be freestone (easily separated from flesh) or clingstone (with flesh attached). Eat fresh, poach, grill, stew, pies, tarts, fruit salads and platters, chutney, relish, salsa and jam. Adds flavour and colour to desserts or as an accompaniment to chicken, pork and fish.

Selection:
Choose mature fruit with an absence of greenness. Avoid bruised or over ripe fruit and shrivelled skin at stem end. Under-ripe peaches will soften at room temperature, but won’t get any sweeter.

Storage:
Ripe, firm peaches will soften at room temperature. Refrigerate ripe fruit for a short time only.

Serving suggestion:
For a salsa to serve with grilled fish, combine diced peaches with a little crushed garlic and ginger, finely chopped red onion, a small chopped and seeded chilli, coriander, and mint. Add a dash of balsamic vinegar (or red wine vinegar) and olive oil. Pour over fish and salad.

Try our Peach Pancakes recipe.