Project Description


The peach was first domesticated and cultivated in China, but it thrives in warm regions in both the southern and northern hemisphere. Alexander the Great brought it to Greece, through Persia and this is the reason why its first name was the “Persian Apple”. According to historical records, the peach fruit symbolises youth and immortality.

It has a spherical or oval shape, a seam on its back and fluffy or smooth skin, depending on the variety, and comes in various colors such as yellow, pink and red as well as white-yellow. Its flesh is juicy, aromatic, leaving a sweet and sour taste. It is worth mentioning that about 110 chemical compounds contribute to peach aroma, including alcohols, ketones, aldehydes, esters, polyphenols and terpenoids.

Peaches are rich in fibers, antioxidant molecules of all kinds and minerals. They contain sugars, proteins as well as vitamin C, the effect of which is enhanced by the flavonoid pigments, especially in yellow and red peaches.

They are available from May until September and are at their peak during the months of July and August. European peaches produced in Greece stand out for their unique aroma, color, endurance and sweet taste.

Peaches can be eaten raw, with or without the skin, roasted, in salads, and even in main dishes. They can also be eaten as compote, made into jams, used in patisserie, made into liqueurs, soft drinks, smoothies or juices.


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