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donut peach

Native from China,where it was called ping-tzu-t’ao (plate peach), it was considered the emperorsfavourite fruit as they could turn it to avoid the juice  dirtying their moustaches. It travelled from China to Japanand Persia where AlexanderThe Great discovered it and transported it to Greece.

Its pulp is fleshy, sweet and juicy, normally white. Stone is small andthe skin is usually velvety red, although it can also be orangey.

Historically, only national markets use to consume this product (highlyperishable). Owing to the latest varietal updates and the introduction of newimproved and longer-life varieties, the product is now being eaten all overEurope, with great success thanks to its extrodinary flavour.



They are an excellent source of fibre, vitamin A and C. They alsocontain 50% of the daily-recommended quantity of vitamin A (carotene) and 10%of vitamin C by unit.  They are fat andcolestherol free. They are very rich in potassium, also containing smallamounts of magnesium and iodine.

Donut peaches have a positive influence over stomach cancer protectionand can even prevent anxiety and stress.


Recommendations of conservation and consumption

Donut peach is a climacteric fruit (it ripens after harvest) and we,therefore, recommend to keep the fruit refrigerated and consume it at roomtemperature. This is very important as you can decide how to eat the fruit,firm and crunchy or soft and juicy. By simply leaving it at room temperaturefor a while (until it feels slightly soft when you apply pressure on it withyour hand), you can reach your preferred maturity level. Peach is normallyeaten fresh although it is also used in fruit salads and Sangria (typical in Spain).

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