Peaches are round fruit with a sort of groove running from the top of the fruit to the bottom. Their colour of the skin ranges from yellow to pink to red having a bright yellow or sometimes orange juicy flesh. They have a central stone which should not be eaten.

There are two types of peaches, those whose flesh separated easily from the stone which are usually enjoyed as a fruit and those which are good for cooking. Peaches can be enjoyed as a snack, or as a dessert, added to fruit salads whereas cooking peaches are usually poached, made into jams and chutneys. These are the ones used for canning.

Peaches are also found dried, as are apricots, but retain their robust colour, unlike apricots.

Peaches are rich in Vitamins, A, B and C and contain many minerals, in particular, magnesium, phosphorous, potassium and zinc.

Their diuretic and laxative properties are suitable for those suffering from conditions affecting the digestive system, namely constipation. Peaches are also used in beauty therapies where the juice or flesh is applied to the skin. This helps calm acne and gives a shiny and smooth lustre to the face.

When buying peaches always choose ones which are slightly soft and full of blushing colour. Avoid the ones that are green and hard or bruised. Peaches keep for about a week if stored in the fridge.

Peaches can be eaten with their skins on, unless it bothers you and if it is washed properly.

The skin can be removed quite easily, simply blanch the fruit in boiling water for about 30 seconds and then cool. The skin should come off quite easily. Once peaches are peeled, brush them with lemon or orange juice to stop them turning brown.

Next time you're at your local supermarket or fruit stall, buy a kilo of peaches, either juice them or eat them raw and experience this true "nectar of the gods".