Peach (Prunus persica), natural product tree of the rose family (Rosaceae), developed all through the hotter mild districts of both the Northern and Southern sides of the equator. Peaches are broadly eaten crisp as a sweet products of the soil likewise heated in pies and shoemakers; canned peaches are a staple ware in numerous locales. Yellow-fleshed assortments are particularly rich in vitamin A.

Peach (Prunus persica), organic product tree of the rose family (Rosaceae), developed all through the hotter mild districts of both the Northern and Southern halves of the globe. Peaches are generally eaten crisp as a sweet products of the soil likewise heated in pies and shoemakers; canned peaches are a staple item in numerous districts. Yellow-fleshed assortments are particularly rich in vitamin A.

The peach most likely started in China and afterward spread westbound through Asia to the Mediterranean nations and later to different parts of Europe. The Spanish travelers took the peach to the New World, and as ahead of schedule as 1600 the organic product was found in Mexico. For a considerable length of time the development and choice of new assortments of peaches were to a great extent bound to the patio nurseries of the respectability, and substantial scale business peach developing did not start until the nineteenth century, in the United States. The early plantings were seedling peaches, definitely variable, and frequently of low quality. The act of joining predominant strains onto strong seedling rootstocks, which came later in the century, prompted the advancement of extensive business plantations.

A large number of assortments of the peach have been produced. Yellow-fleshed assortments, for example, Elberta, Redhaven, and Halford are favored in North America, while both yellow-and white-fleshed sorts are well known in Europe. Around the world, the peach is a standout amongst the most essential of the deciduous-tree organic products, and China, Italy, Spain, and the United States are real makers.