Dried Peaches
Product of:
3.5 oz.
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Organic Peaches, air dried to preserve quality and taste. From Andalusia in southern Spain, the Peaches are picked, washed, halved, their stones removed and dried within hours of harvest. Our drying process does not use salt, preservatives, colorants or chemicals. We also do not use liquid paraffin or sulfur dioxide. It takes 20 kilos of fresh peaches to make one kilo of dried product. Certified organic by Andalusian Committee of Organic Farming, the EU and USDA.
Taste and Pairing
May be eaten directly, or added to roasts or stews. Works well in fried pies, can be pureed and combined with milk for a healthy milk shake. Shelf life: two years from production date. Storage: place in cool and dry place, do not refrigerate.
Peach trees or Prunus perscia originated in China. Cultivated as far back as 2,000 BCE, the fruit of the tree with its velvety skin and sweet, juicy flesh, made its way along the famous Silk Road from China to Persia. Brought to Greece by Alexander the Great, it spread to the rest of Europe. It was brought to Americas with the Spanish explorers. Once a snack of Chinese emperors is today a healthy addition to any diet. A low calorie, zero fat fruit, peaches are naturally sweet and can replace other sugars to manage body weight. Full of vitamin A and C, peaches have a total of 10 vitamins and a large content of minerals such as potassium. Recent studies show presence of antioxidants, which help remove free radicals, helping to prevent cancer.

S. B. Rossato, et al. Antioxidant Potential of Peels and Fleshes of Peaches From Different Cultivars. Journal of Medicinal Food October 2009

María I. Gil, Francisco A. Tomás-Barberán, Betty Hess-Pierce, and Adel A. Kader Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California. Journal of Agricultural and Food Chemistry Volume 50, Issue 17, July 2002.

Hanna Leontowicz, Shela Gorinstein, Antonin Lojek, et al. Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats. The Journal of Nutritional Biochemistry Volume 13, Issue 10, October 2002.
Nutrition Facts