Peach

Enjoy more fruits and vegetables

Grow

The peach is one of the oldest culƟvated fruits in history.

It was originally grown in China. Peaches are thought to

bring luck, abundance and protecƟon. Spanish explorers

brought the peach to the new world. It is the third most

popular fruit grown in the United States.1,2

Peaches grow on trees. Young trees should be planted in

December or January. Peach trees prefer full sun, 6 hours

per day. For the first two years aŌer planƟng, trees should

not be allowed to produce fruit, otherwise the tree may

become stunted. The third year, allow the blossoms to

fruit. Dwarf graŌed peach trees grow smaller (6‐12 feet)

and can be planted where space may be an issue.3

  

Two Types

Clingstone: Peaches with pits that cling to the flesh

(Eighty percent of canned peaches are clingstone.)

Freestone: Peaches with pits that easily separate from the

flesh (Most fresh peaches are freestone.)4

Choose

Peak peach season for the United States is May through

September. In North Carolina, peaches are in season from

June to September.3,4,5

Fresh peaches should be firm or firm ripe. They should

have a creamy or yellowish color. Do not select any green,

bruised, discolored or soŌ peaches.4,5

Peaches are also sold canned, frozen or dried. Canned

peaches are offered in the following forms: halves, slices,

quarters, diced or mixed (peeled, piƩed pieces irregular in

shape and size). Peaches can be canned in extra heavy

syrup, heavy syrup, light syrup, extra light syrup, water,

fruit juice and water, and arƟficially sweetened. Sugar

acts as a preservaƟve to protect flavor, color and texture

of fruits packed in syrup. Frozen peaches are sold sliced.4

Store

Check for ripeness. If peaches are sƟll firm, they can be

held at room temperature unƟl ripe. Serve immediately or

refrigerate as soon as possible. Store no longer than one

week.4

  

Fun Fact: There are over 4,000 different varieƟes of

peaches, even a flat variety known as the “donut.”3 At

least 25 varieƟes of peaches are grown in North Carolina.5

Fun Fact: Most North Carolina peaches are sold directly to

consumers at farmers markets or roadside stands.6

Use

Peaches bruise easily so handle carefully. Do not wash

unƟl ready to serve. Wash peaches under clean, running

water. Preferably, remove the peach pit before eaƟng.4,5

To prevent browning, dip peaches in lemon juice.  

What a Peach!

Fresh peaches are a great snack. Add to coƩage cheese,

yogurt, cereal, waffles, pancakes, salads, or salsa. Or

blend into smoothies. Try baking or grilling peaches, too.1

Fun Fact: Most of the peaches in the U.S. are grown in  

California and the south. North Carolina ranks 13th in

peach producƟon in the United States.1,6

Fruit

USDA is an equal opportunity provider and employer. 08/14 

http://childnutrition.ncpublicschools.gov 

PUBLIC SCHOOLS OF NORTH CAROLINA 

State Board of Education 

Department of Public Instruction 
Peach

Teach

What’s All the Fuzz?

The skin of a peach is slightly fuzzy. It is typically yellow or

cream in color, someƟmes blushed with red depending on

the variety. Inside the flesh is usually yellow, but it can be

white depending on the variety. Did you know a nectarine

is a type of peach minus the peach fuzz?1

Peach Parts

Did you know that a peach has shoulders and cheeks? The

stem connects the fruit to the tree branch. The shoulders

bulge around the stem and grow as the fruit matures. The

cheeks are the sides of the peach, which can blush (turn

red) when exposed to sun. The pit is the seed inside.7

Fun Fact: To peel a peach, dip it in boiling water for 30

seconds, then cold water. The peel should slide off easily.5

Enjoy more fruits and vegetables

Fun Fact: Georgia is known as the “Peach State.”2

Find

For more peach info and resources, visit:

1. hƩp://lancaster.unl.edu/nep/fruitveggie.shtml

2. hƩp://gapeaches.org

3. www.ces.ncsu.edu

4. www.fns.usda.gov/tn/fruits‐vegetables‐galore‐helping‐

kids‐eat‐more

5. www.ncpeachgrowers.com

6. www.ncagr.gov

7. www.fruitsandveggiesmoremaƩers.org

8. www.michiganpeach.org

9. www.eatright.org

Class AcƟvity

Materials Needed:

 Peach, nectarine, plum, apricot and cherry pits (fruit

flesh removed, washed and thoroughly dried)

 Resealable plasƟc bags for each pit

 Soil, vermiculite or perlite

 Water

Steps:

1. Explain to students that there are two types of fleshy  

fruits, drupe and berry. Plums, peaches, nectarines,

apricots and cherries are drupes. The pericarp is the

wall of the fruit, that may consist of three layers

(epicarp, mesocarp, endocarp). Drupes have a fleshy

mesocarp and a tough endocarp. They are called stone

fruits, because they have stones or pits for their seeds.

Compare and contrast the pits.

2. Place one of each type of pit in a resealable plasƟc bag

with a small amount of soil. Store pits at room temper‐

ature out of the sun unƟl December or January.  

3. Take the pits out of the bags. Soak in water for 2‐3

hours. Place in soil in a plasƟc bag. Monitor for germi‐

naƟon (1 1⁄2 months). If a root develops, transfer to a

pot to grow. Observe, measure and record results.8

Eat

Peach Power!

One large peach has just under 70 calories. Peaches are  

low in fat and free of cholesterol and sodium. They are a

good source of vitamins A and C and fiber. Vitamin A   

promotes normal vision, supports the growth and health

of cells and Ɵssues, protects against infecƟon, and helps

regulate the immune system. It works as an anƟoxidant in

the form of carotenoids (which form vitamin A). Vitamin C

helps form collagen to hold muscles, bones and Ɵssues

together, protects us from infecƟons and bruising, aids in

healing, keeps our gums healthy, helps our body absorb

iron and folate from plants, and acts as an anƟoxidant to

prevent cell damage. Soluble fiber can help lower blood

cholesterol. Insoluble fiber helps with digesƟon. Peaches

also have potassium which helps maintain normal blood

pressure, regulate fluids and mineral balance, transmit

nerve signals and contract muscles.1,2,5,7,9

Fun Fact: Peach skin is fuzzy and usually removed before

baking into recipes. But, eaƟng the skin provides fiber.3

  

Polyphenols in peaches can act as anƟoxidants to prevent

or reduce cell damage. Researchers are invesƟgaƟng the

anƟ‐cancer properƟes of these polyphenols.5

Fruit

USDA is an equal opportunity provider and employer. 08/14 

http://childnutrition.ncpublicschools.gov 

PUBLIC SCHOOLS OF NORTH CAROLINA 

State Board of Education 

Department of Public Instruction