Originally from China, where it was called ping-tzu-tao (dish peach), the Paraguayan is a hybrid of the peach that has a particular flattened shape. Its pulp is fleshy, sweet, juicy, and its skin is thinner than that of peaches. There are varieties with white, yellow and green or reddish veins or striations.
It is grown in temperate areas and in Spain it is produced mainly in Murcia and Lleida. Juicy, fresh and sweet, they can be consumed naturally or added to the preparation of any type of desserts, jams, cakes, fruit salads…
During the summer months they enjoy their optimal moment, and the best opportunity to enjoy all the properties and benefits of this fruit, whose consumption is recommended by the WHO.
Antioxidants
Rich in antioxidants, Paraguayans help strengthen the immune system.
satiating effect
Due to their richness in fiber and water, they produce a feeling of satiety although they are light on the stomach and have laxative properties.
They control cholesterol
These fruits, by containing phenolic compounds, help regulate LDL (bad) cholesterol levels.
Good for the nervous system
Paraguayans, due to their magnesium content, are an aid against anxiety and stress, and contribute to regulating the nervous system.
Beneficial for the skin
Due to their content in retinol or vitamin A, Paraguayans help keep skin healthy, defending itself from the action of free radicals. Containing vitamin C and antioxidants such as zeaxanthin and lutein, they also have a beneficial effect on the skin.
Strengthens bones and teeth
These fruits provide calcium and phosphorus, two important minerals for good bone and tooth health. Phosphorus and calcium also maintain and repair body tissues.
