Also known as Blood Peaches. Rich in antioxidants and anthocyanins (which gives it its purple and red colour), vitamins, minerals and fibre, including vitamins A and C, and potassium.
Consumed raw or cooked.
Wonderful preserved or frozen to eat over the winter months. Simplest method is to stew the peaches and when cold place the peaches with their juice in snaplock freezer bags and place in the freezer. Once defrosted they are ready to eat, or heat in a pot or in the oven and the peaches still maintain their beautiful taste and texture. Our favourite dessert is with junket – the two flavours and textures go hand in hand.
Available end of February.
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