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Donut Peach

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Donut Peach

Believe it or not, Donut Peaches are NOT a recent, man-made hybrid of their more pleasantly spherical cousin, the traditional Peach.  They are an ancient variety, first noted in China in 1100BC, that has just taken a while to gain the attention that their more common cousin has so long enjoyed.  AND WE DON'T KNOW WHY!  Not to knock the traditional peach, but donut peaches: 1) are rumoured to taste better, 2) have thinner skins, 3) have pits that are very easily removed, 4) are lower in acid, 5) are a great snack size, 6) produce gorgeous pink blossoms and lastly, 7) they promote biodiversity which has to be a good thing!  It's time you tried a donut peach.

ORIGIN: Our neighbours in Spain who have the required slightly rainy winters and hot, dry summers provide us with both with our traditional peaches and our Donut Peaches which are available from April to October.  

 

NUTRITION:  Donut Peaches are a good source of vitamin C with approx 20% of the RDA per 100g, vitamin A (15%) and dietary fibre.  

 

TIP:  Donut peaches purchased hard-ripe will ripen if you leave them out on the counter, un-refrigerated, for two or three days.  Put them in a brown paper bag to hasten the process. Don't refrigerate though until they're fully ripe, and then don't keep them in the refrigerator for more than a day or two.