Peaches are a fuzzy fruit native to northwest China. With one large seed, they’re a member of the stone fruit family. A peach is either freestone or clingstone, depending on whether the flesh sticks to the inner seed or easily comes apart.
Chilean peaches are available from November through March. They have a delicate aroma and a juicy, yellowish pulp. Chilean peaches make a refreshing addition to smoothies and salads, and pair nicely with poultry and seafood dishes.
Cholesterol-free, and low in fat and sodium, one average-sized peach contains about 37 calories. Chilean peaches are antioxidant-rich, offering an excellent source of vitamins A and C.
How to Select, Store and Handle Peaches
Smell your peaches! They should be fragrant.
The flesh of a peach should have a slight give, but use your whole hand to check vs. fingertips, since the fruit bruises easily.
Place firm peaches on the counter at room temperature and they’ll ripen within a few days
To peel a peach, place it in boiling water for 30 seconds and then shock it in ice water. The peel will come off easily.
Keep sliced peaches from darkening by adding lemon juice.
- Display peaches red side up
- Cross merchandiser with other items to encourage different usages
- Never refrigerate peaches on display.
- Shoppers might be surprised to see peaches during the Southern Hemisphere season. Display signage to draw attention to the display.
Total Volume Exported
- North America 58,8%
- Latin America 34,3%
- Europe 6,8%
- Far East 0,1%
Comercial Monte Rosa S.A.