Other Markets

Foodpedia

Japanese Peach
Japanese Peach
Both peaches and melons (as described in the last issue) are summer's most famous fruits. Yet each one boasts its own distinguished sweetness. If melons are gentlemen, Japanese peaches are naturally ladies. Well-known for their lovely and refined appearance, elegant temperament, as well as their waterborne "heart", Japanese peaches are only in season from June to August. They are most certainly the peach farmers' masterpieces. Their pink skin immediately catches the eye, while the sweet scent of their smooth and tender white flesh gradually penetrates the delicate exterior of the ripe fruit. This sweetness is yet another heaven-sent offering. With just a small bite, the peach's rich juice glides down your throat and quenches your thirst. Hence the peach has been baptised the "natural water beauty". Who can resist this tempting gift?

A Passion for Food!

While nurturing peaches, Japanese farmers have strict requirements for farming procedures. Peaches are initially grown in greenhouses, where their delicate fruits are carefully wrapped and their growing conditions are precisely monitored to preserve their natural qualities. When the weather becomes warmer, they are ready to be harvested. To ensure that every peach arrives safely at city'super, each one is wrapped in a sponge layer in order to protect its delicate skin and prevent collision during delivery. For all these reasons, a perfect juicy and sweet peach results from the collective effort of several different parties.
Products you have seen in this page
Japanese peaches come in different species. From different origins, their appearance and test also differ.

Growing Conditions

Many Japanese regions produce peaches, for example, Okayama (the Kingdom of Fruits), Yamanashi (with the highest yield), Wakayama, Fukuoka, Fukushima. These regions are located in central Japan, where the climate is warmer, with more hours of daylight, and so is most suitable for growing sun-loving peaches. The sweetness of the peaches actually depends on the climate and amount of rainfall. The less it rains, the sweeter the peaces will be.

Species

The most famous species of Japanese peach is the Shimizu White Peach grown in Okayama. It is pink and milky white, juicy and sweet, known to be the best species of peach. Hakuhou Peach is another delicious species. Its pale pink flesh is sweet, tender and rich in texture. The Fukushima Akatsuki Peach, Kawanakajima White Peach, Wakayama Peach and Fukuoka Peach are all well-known for their juiciness and should absolutely not be missed.

Grades

Peaches are ranked by four grades: Best, Excellent, Good and Fair. Their shininess, sweetness and plumpness are all taken into account when determining their quality. Peaches bearing the "Best" grade are the most superior, as they are exceptionally sweet, shiny and are the best-looking among peaches. Surprisingly, most exported peaches have undergone infrared-light sensor tests, ensuring that their sweetness is up to product-quality standards.

Serve Ripe Peach Only

Peaches are best served when ripe, but not overly so. If the peach has not fully ripened, it will taste bitter, but if it is too ripe, its sugar content will decrease. Peaches are usually harvested when they are 70%-80% ripe and are immediately packaged for delivery. If you find that the peach is not ripe, leave it at room temperature for one to two days. Then refrigerate it for three to four hours. Finally, take it out to enjoy a chilled, sweet and refreshing peach.

Nutrients

The belief that peaches can prolong one's life is not merely myth. Peach flesh is rich in protein, sugar, calcium, phosphorus, iron and vitamins, with a high water content. Therefore, peaches are good for blood circulateion, the respiratory system and anemia problems. Their rich pectin content also relieves constipation. Low in calories, peaches are a healthy, thirst-quenching fruit.

Selection

To select a sweet and juicy peach, start with the skin. It should be white, pink, red, with yellow glints. Avoid green ones. Carefully check if the peach has any bruises, damages or cracks, It should look plump, with no wrinkles on its skin. A peach with a natural aroma penetrating through the skin is ripe and ready to eat.