There are two kinds of peach, clingstone and freestone , determined by how easily the flesh parts from around the stone. There is now also a third type, called semi-freestone. It is a hybrid of the first two, and the stone parts easily from the flesh.

The downy skin of the peach is generally yellow and flushed with red, but it can be white with the same reddish blushing. White peaches are sweeter than their yellow-fleshed cousins because of the low acid levels.

There are red-fleshed peaches too, the Indian Blood peaches in America, and the sanguine (blood) peaches of France.

The finest peaches of all are the pêches de vigne , which are small red-fleshed fruits grown in vineyards. They do not look particularly attractive as they are covered with greyish down, but the flavor is superb and not likely to be found outside markets in France.

There is some confusion about the blood peach, the Indian blood peach and the pêches de vigne, all of which have red flesh. They are said to be tarter than the white or yellow varieties, and used more for cooking.

The usual peaches are round with a pointed end, but they can also be flat and disc-shaped. Donut peaches were developed from the Peento peach, which in turn was developed from the flat Chinese peach. Other names include Saucer peach, Saturn peach, Chinese Peach and Flat peach.

All peaches originally came from China, and wild forms are still found there.

Although peaches are a good source of vitamins A, B, and C, as well as other trace nutrients, these are quickly lost because peaches bruise and deteriorate quickly. To be at their best, they should be picked from the tree when just ripe. Most are picked long before they are ripe. Consequently, they have a flat and unappealing flavour, as well as being dry and devoid of many nutrients. They are available from mid-May to late September, with peak availability in August.