Yellow peach
Prunus persica · Stone fruit
Top 10 pairings
The yellow peach is the peach most of the world pictures — golden-yellow skin flushed with crimson over the sunny cheek and juicy golden-yellow flesh inside. What sets it apart from the white peach is balance: it carries a real, bright acidity alongside its sugar, so a ripe yellow peach tastes vivid and tangy-sweet rather than purely honeyed. That backbone of acid is exactly what makes it the workhorse peach for cooking, canning and baking as well as eating out of hand.
Picking a good onedrag
UnderripeOverripe
Just ripeBuy itFirm enough to slice clean and hold its shape: grilling, tarts, salads, and the best fresh-cut slices.
SkinGround turns cream to yellow
FleshGives a little at the shoulder
SmellFaint sweet note at the stem
StemCavity yellow, skin taut
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Peach's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
96%
Edible part
150 g · pit out, skin on
156 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 4× longer than the counter.
90-95%
Humidity
Open, single layer
Airflow