Peaches can be classified in two types: "yellow-flesh" peaches and peaches of the type "Elberta". Whereas the "yellow-flesh" ones certainly are really yellow and also smaller, the "Elberta" types are bigger and more of a reddish-green coloring. Their drying process includes a bathing in sulfuric acid after they are cutted in half. But to get them perfectly dry and ready to be delivered as delicious dried fruits, another week has to pass by.
Most picked peaches originate from South Africa, but in the southeastern part of Australia peach plantations can be found as well.