The peach (Prunus persica) is a stone fruit native to northwest China, where it has been cultivated for at least 4,000 years. Despite its Latin name suggesting Persian origins, genetic evidence confirms China as its homeland — it reached Persia and Europe via ancient trade routes.
Peaches are classified into two main types by flesh texture: freestone (flesh separates easily from the pit) and clingstone (flesh clings to the pit). Freestone varieties dominate the fresh market, while clingstones are preferred for canning because they hold their shape better. Yellow-fleshed and white-fleshed varieties offer different flavour profiles — yellow peaches tend to be more acidic and aromatic, while white peaches are sweeter and more delicate.
In Australia, peaches are a summer staple, grown commercially in Victoria, New South Wales, Queensland, and South Australia. The canned peach industry, once enormous in the Goulburn Valley, has declined significantly but remains part of the country’s food heritage. Fresh peaches are in season from November through March.
How it's produced
Peaches are grown on deciduous trees that require a period of winter chill to produce fruit properly — this limits commercial production to temperate and subtropical regions. Trees are typically planted in well-drained soil in full sun, and begin bearing fruit 2–4 years after planting.
Commercial orchards are carefully managed with pruning, thinning (removing excess fruit so remaining peaches grow larger), pest management, and irrigation. Peaches are harvested by hand when ripe, as the fruit bruises easily. They’re one of the more perishable tree fruits, with a short shelf life that demands quick handling from orchard to market. For canning, fruit is picked slightly firmer, halved, pitted, and processed in syrup or juice.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for fruit, not measured for this item yet. Sources & methods →
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