A good indicator of maturity is a well defined cleft in the shape of the peach.
Highly nutritious food source with carbohydrates, iron, potassium and vitamin A, B & C
Peaches can be yellow, white fleshed, or golden fleshed with some red or pink near the stone.
Most varieties can be eaten fresh but can also be cooked, preserved, frozen or used for jam making.
Best stored in the fridge. If a little unripe you can store them in a paper bag with a banana or apple for a few days.
Wash peaches just before you intend to eat or cook.
Choose fruit that are fairly firm or becoming soft to touch