Peaches - White **End of Season**
Luscious, gorgeous and dripping with juice, bite into one and taste the sweetness.
How do we make sure we provide top quality white peaches?
There’s a few key steps to ensuring we supply top quality peaches. Firstly, we ensure the ripeness of the peach. For this, we test firmness (it should yield slightly to the touch) and observe colour (it should have a good red-white/champagne blush and no signs of greenness behind the blush). Next, we ensure the quality of the peach, by checking the peach’s appearance (no wrinkles, no signs of disease, and no blemishes from handling injury). The stem end is usually the first to show signs of decay, so we pay particular attention to that area.
Where do we source our white peaches from?
Peaches are a temperate zone crop. They grow well in the fertile and well-drained soils around Bacchus Marsh, and we try to source all of our peaches locally. When local supply is short, we try to source our peaches from other growers around Victoria (such as from around the Goulburn Valley or mid-Murray regions).
What is the best way to keep white peaches?
Peaches store best in the fridge (optimal storage conditions are at 0°C and 90%-100% relative humidity). For ripening, you are best to store them at room temperature.
White peach nutritional information
Peaches are from the same genus as apricots, nectarines, plums, cherries and almonds. As such, it shares many of the same nutritional properties as them. They are high in beta-carotene and vitamin C, and they also contain some vitamin B3, potassium and dietary fibre.
White peach seasonal information
The first peaches of the season are usually harvested around November, and their supply peaks between December and January. The season usually finishes around April.
White peach serving tips and suggestions
White peaches can be used in any recipe calling for peaches. They are delicious when eaten fresh, or can be used in fruit salads, pies, fruit flans, pavlovas, jams and chutneys.