The taste, the juice, and the freshness of peaches make them one of the best fruits around. For generations, peaches have been one of the easiest fruits to access.
Many families had their own peach trees, and harvest time meant filling buckets with this sweet, juicy fruit to share. In Mzansi, peaches tell a story of heritage, family, and community. They’re more than a fruit – they’re a piece of who we are, packed with taste and health benefits that keep us coming back for more.
Full of peachy goodness
Peaches are rich in bioactive compounds such as polyphenols (including flavonoids like catechins and anthocyanins), carotenoids like beta-carotene, and vitamin C, all of which contribute to their antioxidant properties, says Nthabeleng Pebana, a crop science specialist based in Cape Town.
She explains that these compounds help neutralise free radicals, reducing oxidative stress and inflammation in the body. During growth and development, these phytochemicals are formed through metabolic pathways influenced by factors such as sunlight, temperature, and the plant’s genetic makeup.
“For instance, carotenoids develop in the mesocarp as chlorophyll breaks down during ripening, and polyphenol synthesis is enhanced by exposure to UV light and environmental stresses, which activate defence mechanisms in the fruit,” she explains.
Pebana also notes that the sugar composition in peaches, primarily fructose and glucose, varies significantly between different varieties due to genetic and environmental factors.
“Some varieties have higher fructose content, contributing to a sweeter taste, while others may have a more balanced ratio of glucose and fructose, offering a milder sweetness.”
Nthabeleng Pebana
She adds that these variations influence the nutritional profile, as fructose has a lower glycaemic index compared to glucose, potentially making fructose-dominant varieties more suitable for individuals managing blood sugar levels.
Pebana says the overall sugar content impacts caloric value and taste preference, with sweeter varieties often favoured for fresh consumption and milder ones preferred for cooking or processing.
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Growing the perfect peach
Pebana explains that the growing season and ripening process influence the concentration of vitamins like vitamin C and carotenoids in peaches.
She notes that vitamin C levels typically peak during the early stages of ripening but may decline as the fruit overripens due to factors such as sunlight exposure and harvest timing.
“Carotenoids, responsible for the fruit’s yellow-orange hue, accumulate steadily as the peach ripens, reaching their highest levels at full maturity.
“These nutrients contribute to the fruit’s health benefits by providing antioxidant properties, supporting immune function (vitamin C), and promoting eye health and skin integrity (carotenoids).”
Agricultural practices, including irrigation and fertilisation, play a significant role in shaping the nutritional profile of peaches, particularly their antioxidant levels and vitamin content, Pebana says.
She explains that balanced fertilisation, particularly with nitrogen, phosphorus, and potassium, can enhance the synthesis of vitamins and antioxidants. However, excessive nitrogen may prioritise growth over nutrient accumulation, reducing vitamin C and carotenoid content.
A guide to peach tree health
Agronomist and farmer Mokgomotsi Morodi from Limpopo says peaches require a specific number of hours below 7°C and grow best in cooler climates.
He adds that they thrive in deep, well-drained soils such as sandy loam and sandy clay. However, peach trees do not tolerate waterlogged soils, particularly after heavy rains.
Morodi notes that provinces like the Western Cape and Mpumalanga offer the warm and cold temperatures needed by different peach cultivars.
“Peaches are usually not tough; as long as they receive the required nutrients and temperature, it only takes about three years to produce fruit.”
He warns that peach scab, a fungal disease, can cause peaches to split. This can be managed by spraying the tree with a fungicide when it starts flowering. Morodi also mentions the plum curculio insect, which commonly affects fruit trees and needs to be controlled with an insecticide.
Furthermore, canker, a bacterial disease, affects the stems and branches of peach trees, causing the bark to split and weep.
“This needs to be treated with a bactericide when it appears.”
He adds, “And cut away the affected branches to prevent the disease from spreading.”
Morodi recommends fertilising peaches every six months with well-rotted manure or compost, as these are excellent sources of nutrients for the trees.
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