The major allergen from peach, is a 9-kDa allergen belonging to the family of lipid-transfer proteins which has been proven to be cross-reactive to homologous proteins both in Rosaceae fruits and in other plant derived foods. Peach allergy is the most common form of IgE-mediated hypersensitivity to fresh fruits. Peach allergy is rarely observed as an isolated allergy, and most patients present with some other food or inhalant allergies. The foods most frequently associated are other members of the Rosaceae family, such as apple and pear, and apricot, cherry and plum. According to clinical observations, apple allergy is the most frequent food allergy associated to peach allergy. The allergenicity of peach juices and nectars could only be reduced by lye peeling of fruits and ultrafiltration of juices, respectively.