We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Peaches?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Peaches are stone fruits which come from the tree of the same name. Many people associate peaches with summer, since they come into season in May and are often available as late as October. The tender, flavorful fruits are popular on their own, and also in things like pies, preserves, and fruit salad. Most greengrocers and stores carry peaches in season, because their popularity leads to high consumer demand, and peaches are also available in canned form year round.

The peach tree appears to be native to China, where it has been cultivated for centuries. When the fruits were initially introduced to Europe, the Greeks thought that they originated in Persia, naming them persica after their word for “Persia.” The misnomer lives on in the scientific name for peaches, Prunus persica.

A ripe peach is extremely aromatic, and it gives slightly under gentle pressure. The fruit fits roughly into an adult hand, although larger and smaller versions can be found. Peaches are spherical in shape, with a distinctive horizontal indentation running along one side from stem to tip. As a general rule, peaches are broken into two categories, freestone and clingstone. The pit of a freestone peach comes out easily when the fruit is split, while clingstone peaches do not yield their pits as readily. Both types come in a range of colors from white to rich orange on the inside, with characteristic rosy, fuzzy skin on the outside.

When split, the corrugated pit of a peach has a single seed which strongly resembles an almond. The resemblance is not terribly surprising, since peaches are in the almond family, but consumers should refrain from eating the seed of a peach. Like some rare almonds, peach stones are toxic, and they can cause severe health problems if they are ingested.

Temperate zones are the best place to grow peaches, since the trees need a little bit of cold in the winter to set fruit on the branches. The trees cannot get too cold, however, as they are extremely temperature sensitive. The flowers are especially subject to frost bite, since they come out early in the year. Peaches can thrive up to USDA zone six, and they do not do well in tropical regions, because the weather does not get cold enough to promote fruit formation.

Some people in cooler zones grow peaches as ornamental trees. The pink flowers are attractive and slightly aromatic, and a planting of peach trees can be quite lovely in the spring. If fruit does manage to set, it is considered a bonus feature of an ornamental peach.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By Grivusangel — On Mar 09, 2014

I look forward to the first peaches every year and I haunt the farmer's market to find out when they will be in for sale.

I am a peach fiend. I've never met a peach I didn't like. I prefer the yellow peaches, but white are fine, too. Even the smell of peaches is intoxicating.

The folks from the orchards like to see me coming because they know I'll handle their fruit with respect. I have a two-finger testing method for ripeness that rarely fails me. I look for fruit that yields a little under gentle pressure, and smells good. That usually means it tastes good, too.

The very thought of getting that first peach of the season is a delightful one. Makes my mouth water.

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.