Originally from China, the peach has travelled throughout Asia, the Middle East and Europe where it has been cultivated since the Middle Ages. There are 3 main types of peach: white peaches with delicate and tasty flesh, delicious in salads and sorbets, sweeter yellow peaches suitable for making compotes, and smaller wild peaches, sometimes with a flat shape, whose purple flesh exudes unique aromas. In France, the peach season starts in June and ends in September. The period of maturity can vary (depending on weather), but peaches are at their most delicious, picked when ripe, between July and August.

Nutritional information

Peaches are a summer fruit, refreshing, sweet and light that only contain 40 kcal/100g. Rich in vitamins and minerals (vitamin B3, C and E, potassium, phosphorus, magnesium), peach is ideal as a snack at any time of the day or after physical exertion. As is the case with other fruit and vegetables, the yellow colour of the yellow peach indicates the presence of antioxidants such as beta carotene, lutein and zeaxanthin. Large amounts of these substances are found in the skin of the fruit. Unfortunately, unless you buy certified organic fruit or pick them from your own garden, it is not recommended to eat the skin of the peach because of the different phytosanitary treatments applied to fruit. The skin and/or raw flesh of the peach can also trigger an oral allergy, like other fruit from the Rosaceae family (plum, cherries, strawberries, apples, apricots, almonds, etc.). Give toddlers peaches first as compote then uncooked in increasing quantities to ensure that it is well tolerated and digested.

How to store and taste peaches ?

Peaches will keep for several days after purchase in a cool, dry place (but not in a refrigerator). Ideally, choose ripe fruit, slightly soft to the touch. Overripe fruit will be perfect for making compotes and jams. Eaten on their own or in a fruit salad, peaches are delicious plain or with cinnamon, vanilla or mint. Peaches can also be used in cooking, for savoury and sweet dishes (yellow peaches roasted in a pan with salmon, poultry or wild peaches served with cured ham, for example). Like all fruits, peaches are used as filling for pies, crumbles and other family pastries. Finally, the queen of summer, the peach can be mixed in smoothies, cocktails, chilled soups and sangria and gives sorbets a lovely delicate flavour (white peaches). Enjoy them, the season is short!

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