🚚 The Fastest Delivery Time : 2-day delivery.
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
Melocotón is the Spanish name for the peach, a stone fruit of Prunus persica. Skin is fuzzy, colour ranges from cream and gold to red blush, and flesh may be yellow or white, freestone or clingstone. Ripe fruit is juicy, fragrant and sweet, with a light acidity. It is mostly water, modest in calories, and supplies fibre, potassium and, in yellow-fleshed types, carotenoids. In Spain the season runs from late spring into autumn; the benchmark late peach is the bagged Melocotón de Calanda PDO.
The botanical name Prunus persica reflects an old belief that the peach came from Persia. Domestication was in China, several thousand years ago; it later spread through Central Asia into Europe and became a core summer fruit in Spain. Main growing regions include Aragón, Catalonia, Murcia, Andalusia, Valencia and Extremadura.
A ripe melocotón yields slightly to pressure near the stem, smells floral and fruity, and has intact fuzzy skin without large bruises. Yellow-fleshed fruit is often more aromatic and richer in beta-carotene; white-fleshed fruit is usually milder and sweeter. Flat paraguayos and smooth-skinned nectarines are related but are not the same product.
Per 100 g, fresh peach is roughly 85–90% water and about 40–50 kcal, with around 9–12 g carbohydrate, 1–2 g fibre, very little fat or protein, and useful potassium. Yellow flesh carries more provitamin A. The pit and the area immediately around it should not be eaten.
Use it fresh, in salads, grilled, poached, or in tarts, jam and ice cream. It pairs with cured ham, soft cheese, basil and almonds. Store ripe fruit in the refrigerator and bring it back to room temperature before eating; underripe fruit can finish softening at room temperature. Handle gently — the skin bruises easily.
Spain’s protected flagship is Melocotón de Calanda PDO, from the Bajo Aragón valleys of the Martín, Guadalope and Matarraña. Only the local late yellow population Amarillo Tardío and the clones Jesca, Evaisa and Calante qualify. Fruit is thinned, then bagged on the tree in waxed paper from June–July until hand harvest, which protects the skin and limits treatments. Rules require a diameter of at least 73 mm, firmness of at least 3 kg/cm² and sugar of at least 12 °Brix. Colour is creamy to straw yellow. The genuine season is mid-September to the end of October — the latest yellow peach of the Spanish year. Fruit sold earlier under a loose “Calanda” name is not necessarily the PDO.
Discover the melocotón, Spain’s celebrated peach: a generous, velvety stone fruit with a sun-warmed aroma and exceptionally juicy flesh. Its soft, fuzzy skin gives way to sweet golden flesh, offering a balanced taste of honey, floral notes, and gentle acidity.
Spanish peaches benefit from warm, sunny days and cooler nights, which help the fruit develop both sweetness and aromatic complexity. In regions such as Calanda, each peach is traditionally protected on the tree with a paper bag, shielding it from dust, rain, insects, and harsh weather while it ripens naturally.
The result is a firm yet tender fruit, prized for its intense peach fragrance, rich sweetness, and refreshing juiciness.
Keep unripe peaches at room temperature, stem-side down, until fragrant and slightly soft to the touch.
Avoid washing them until just before eating, as moisture can speed up spoilage. For longer storage, slice and freeze the flesh for smoothies, jams, or baking.
