As the name suggests, peacherines resemble a cross between peaches and nectarines, with a fuzz-less exterior like nectarines and a juicy interior like peaches. The fruit usually has a red and yellow skin colouring, with yellow or white interior flesh, depending on the variety.
As with peaches and nectarines, peacherines also have a stone in the centre which can be either a clingstone or a freestone, depending on whether or not the flesh clings to the stone and is hard to remove.
In Australia, most varieties of peacherines ripen around February and March. Like most other stone fruit, peacherines can be eaten fresh, dried, poached, stewed or eaten with a range of sweet dishes.
Cooinda Proprietors sell peacherines at Adelaide Showground Farmers’ Market on Sunday.