Peach are widely eaten fresh as a dessert fruit, often with cream. Peach is originated from China. The peach is a close relative of the apricot, almond, cherry, and plum. The peach’s edible skin may be more or less thin, and is velvety and yellowish in color. Some varieties of peach have crimson tints, even when the fruit is not ripe. Internally, its pulp is juicy sweet and tart in taste with pleasant aroma depending upon the variety. The peach has a juicy, sweet, and perfumed flesh that can be more or less firm and yellow or green-white in color. The flesh contains an oval, woody pit.
There are more than hundreds of varieties cultivated worldwide but generally two of them available easily, one is clingstone, where the flesh of the fruit clings to the stone, and second is freestone, where the stone readily twists away from the fruit. Peach are good source of potassium, iron, zinc, vitamin C, and vitamin A. China is the world’s largest producer of peaches.