Canned Peaches

part of: Peach

Canned peaches in juice are one of Australia’s most popular tinned fruits — a legacy of the country’s long history of stone fruit orchards, particularly in the Goulburn Valley. Packed in fruit juice rather than heavy syrup, they offer the fragrant sweetness of ripe peaches with a lighter touch.

Available as halves, slices, or diced, they’re a classic dessert served with ice cream or custard, and work well in crumbles, trifles, and on top of pavlova. The fruit is picked and processed at peak ripeness, which often means canned peaches can taste better than the underripe fresh ones you might find at the shops out of season.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Ripe peaches are harvested, washed, halved, and pitted by machine. The fruit is peeled — usually by a brief lye bath or steam treatment that loosens the skin — then cut into the desired shape. Pieces are packed into cans and covered with fruit juice, sealed, and heat-processed in retorts to sterilise the contents and soften the fruit to its characteristic tender texture.

Nutrition (per 100g)

Energy 44kcal
Protein 0.6g
Carbs 10.3g
Fat 0g
Fibre 1.3g Sugar 10.3g
Mass Distribution

1 half, with liquid is about 98 g — roughly 40 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.86kg
Freshwater ≈171.62L
Land ≈0.95

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

In the kitchen

Used as

dessert and baking fruit

Goes well with
Classic dishes
  • Peach Melba
  • Peach Cobbler
  • Peach Upside-Down Cake

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

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