Peach - Prunus persica

Common Names: Peach, Common Peach, Almond Peach, Nectarine Peach, Broskvoň, Broskev, Brzoskwinia, Pfirsich, Pesco, Melocotonero, Duraznero, Prunus persica, Peach Tree

Latin Name: Prunus persicia (Prunus persica)

Origin: Asia, Europe, South America, North America

Short Introduction

The Peach tree thrives in light, fertile, humus-rich, and well-watered soils with a neutral to slightly acidic pH (6.0–7.5). It requires ample sunlight and warmth, with ideal planting sites offering full exposure and an average annual temperature of around 8 °C, and June averages above 18 °C. Annual rainfall between 450–550 mm ensures good yields. The tree needs frequent watering in spring and summer (May, June) and during harvest. Before spring planting, saplings should be soaked in water for 12–24 hours. In larger plantings, space trees at least 4x2 or 3x3 meters apart. Most Peach varieties are self-pollinating, although some with non-viable pollen benefit from 1–2 beehives/ha. After planting, prune the trunk and shorten shoots by about two-thirds, keeping four main outward-facing shoots. In the second year, allow 6–8 branches to develop, remove inward-growing shoots, and prune fruited branches. The species includes many subspecies with different harvest times (late May through September). Harvest fully ripened fruit, as detached peaches do not ripen further. Gather fallen fruit promptly for composting. Harvest the ripe fruit gently by hand to avoid bruising. Rapid and careful harvesting is important. Locally it's said: "When Peaches start to fall, collect and shake down the rest."

Detailed Description

An ancient tree with fruits that lift your mood, support healthy skin, help with weight management, and naturally cleanse the digestive tract and complexion.

Botanical Information

The Peach (Prunus persica) is a beloved fruit tree that can also grow wild as low shrubs (30–50 cm tall). Cultivated trees in orchards and gardens typically reach heights of 3–5 meters, with some sources citing up to 9 meters. The Peach tree is deciduous and lives for 18–20 years. It features a slim, low trunk from which a broad, bowl-shaped crown branches widely. Initially, the bark is smooth and gray-brown, developing delicate fissures as the tree ages. The leaves are narrowly lance-shaped, 5–15 cm long and up to 4 cm wide, finely serrated along the margins, and attached to the branches with 1.5 cm long petioles.

The Peach tree is prized not only for its fruit but also as an ornamental garden feature, blossoming beautifully from March to May. Its spoon-shaped flower petals are 2–4 cm wide and uniformly colored with a mix of white and red hues. The ovary is protected by long, milky hairs. Even Charles Darwin noted the Peach's dual fruiting habit! Prunus persica produces two types of fruits: 1) the true peach—a fleshy, velvety, round drupe, 4–8 cm in diameter, with pink to reddish skin and orange flesh. The pits are wrinkled, dimpled, and separate easily from the flesh; and 2) the nectarine—a completely smooth, glossy fruit, resembling a plum, with a pit that is also easily removable.

Origin and Distribution

The most recent archaeological discoveries (July 2015) occurred in southeastern China, along the lower Yangtze River in Zhejiang Province, where ancient fossilized peach pits were unearthed. The wide range of pit sizes suggests that people 7,500 years ago were already grafting and improving cultivation methods for better harvests. This location is now considered the earliest known area of Peach domestication.

It is believed that Peaches began their journey from China during the era of Alexander the Great, whose armies likely brought them to Greece, then across Central Asia to Persia (modern-day Iran), where the fruit became so common it was mistakenly thought to originate there. Ancient Romans knew it as the 'Persian apple' (malum persicum/persikon melon), which inspired the Latin name. Peach orchards first appeared near houses in the Czech lands in the 11th century, and a written reference from the 12th century notes that grafting techniques were learned from the Romans. The old Czech word for Peach, 'břeskev,' is a corruption of the Latin 'brassica' (turnip).

Commercial-scale Peach cultivation in the Czech Republic began in the 1960s with the introduction of the Redhaven variety, one of the world’s most successful, well-suited to mild climates. The largest producers today are countries around the Mediterranean (Spain, Italy) and U.S. states like California and Georgia.

Usage / Dosage

Peaches have broad culinary and cosmetic applications. Each cultivar is grown according to demand for different uses: ornamental displays, canning, or fresh eating, with wide variation in fruit shape, color, and flavor. The main reason for cultivating Peaches remains their delicious fruit, treasured since imperial times, but there are also many ornamental cultivars planted for their beautiful, diverse blossoms.

In the food industry, Peaches are loved for their aroma and used for sweet juices, flavoring sodas, ice creams, and chewing gums. Peaches can be enjoyed fresh, or made into jams, preserves, chutneys, fruit purées, or even a Peach pulp for canning. Peaches pair well with meat dishes (pork, chicken, turkey), and are delightful baked in pies or cakes. They can be distilled into Peach brandy or made into traditional liqueurs such as German Persiko.

Peaches are rich in alpha-hydroxy acids (AHA), or 'fruit acids,' naturally occurring compounds that protect cells from oxidative stress. Peaches are a source of well-known antioxidants that hydrate, purify, and guard the skin (supporting elastin and collagen), tighten and tone pores, and defend against free radicals. The expression 'peachy skin' likely comes from these dermatological benefits. Diluted Peach essence—fragrant, fruity, and juicy—can easily be made at home and is used in soaps, bath salts, face and body creams.

The zinc content in Peaches supports wound healing and can help with skin conditions like acne, eczema, and psoriasis. Citric acid in the fruit acts as a natural preservative, destroying bacteria, yeasts, and molds. Peaches are also recommended during pregnancy for their folic acid (vitamin B9) content, ideally consumed for at least three months before conception to maximize benefits for brain and spinal development.

With their high water content, Peaches are easy on digestion. Their gentle laxative properties and high fiber help cleanse and maintain colon health, curb hunger, promote satiety, and provide mild relief from constipation. Peaches also aid detoxification and help prevent hemorrhoids. With minimal sodium and fat and a nutritional value of about 220 kJ (52 kcal) per 100 g, they are ideal for weight-loss diets and, enjoyed in moderation, are a sweet treat suitable for diabetics.

Peach nutrition—when consumed fresh to preserve sensitive compounds—offers tremendous cardiovascular support. Its vitamin C content promotes collagen synthesis and enhances capillary strength, while significant magnesium and potassium levels help regulate heart rhythm and, according to studies, can reduce the risk of heart disease and strokes by up to 40%.

Thanks to its antispasmodic properties, magnesium in Peaches acts as adjunct therapy for asthma, menstrual cramps, and muscle spasms. Together with niacin (vitamin B3), it calms the mind and improves mood. Trace iron in Peaches supports focus, alertness, and children's cognitive development, as shown in simple studies comparing diet and school performance.

Traditional/Folk Medicine

Peaches are associated with enhancing beauty, thanks mostly to the happy smile they inspire and the fruit’s distinctive cleft, reminiscent of feminine curves.

Precautions

Natural provitamin A (beta-carotene) is safe in whole fruit, but vitamin A supplements in pill form, if taken in excess during pregnancy, may harm the fetus and should be used only on medical advice. Compounds similar to cyanide may form from Peach pits, so avoid their ingestion. Excessive Peach consumption’s citric acid may erode tooth enamel.

Active Compounds

Peach fruit is 88% water. Most of the dry matter consists of fiber and simple sugars, mainly sucrose and dextrose. Notable acids include citric, malic, and especially folic acid (vitamin B9). Peaches also provide sodium and magnesium, with fat and protein contents so low as to be negligible. Further nutrients: beta-carotene/provitamin A, B vitamins (thiamine B1, riboflavin B2, B3, C, E), and carotenoid pigments that protect the fruit from insects, with xanthophylls acting against free radicals.

Traditional Dosage

There is no precise data for optimal Peach dosage. However, a traditional Peach mask can be prepared by mashing peeled Peaches, adding a whipped egg white and juice of half a lemon. Apply the mixture to cleansed skin with a cosmetic brush. A towel soaked in hot water and placed over the mask increases blood circulation. After 20 minutes, remove the towel and rinse off the mask with lukewarm water. The mask tightens pores, smooths fine lines, and is best followed by a moisturizer.