Peaches are a native to China. Peaches are enjoyed in desserts and appetizers with a perfect combination of flavor and nutrition. They are a good source of fiber. Georgia ranks highest in its production of about 70% of the peach trees and 83% of the state's production.

First cultivation: Peaches were first cultivated in ancient China.
Introduction to Greece: Peaches were introduced in Greece around 322 B.C.
First grown in Georgia: Peaches were first grown in Georgia during the colonial period of the 1700s.
Peach State: After the Civil war, Georgia peach cultivators came up with new peach varieties and started commercial business and made Georgia a Peach State.

Melting Flesh Peaches: Melting flesh type peaches have flesh that becomes soft over time. They have ragged edges when cut. They can be either clingstone or freestone type.

Non-melting peaches: (bottom-middle) Non melting peaches remain firm over time after canning. They are selected to have orange flesh color with no red, and a distinctive taste a little like apricots. Most of the commercial peaches are non-melting type.
All non-melting types are clingstone, meaning the flesh adheres to the pit when ripe.

Peento peaches: Peento peaches are known for various color and flavours. Also known as Pan Tao or Peen To. They are flat or doughnut shaped. (bottom-right).

Doughnut peaches: (bottom-left) This fruit is known for its unusual shape. It is flat and hollow on the sides, does not look like other varieties. Initially flat peaches originated in China and were grown in U.S in 1800. Originally the flat varieties had no special names.
They were called Chinese flat peaches, Chinese saucer peaches, or peento peaches. Today, they are called “donut peaches” and are grown commercially in Central California and Washington.