Peaches from Calanda has become famous for its quality, sweetness, size and its characteristic cream - straw yellow colour, with spots of red, but without green or red streaks. Production dates from the Medieval period and since 1999 they have been protected by the 'Melocotón de Calanda' Denomination of Origin (only category 'Extra' and 'I' peaches. It is produced primarily for fresh consumption, they are also made into dried peach strips, jellies, jams, pulp juices, creams, sweets, and so on.
The autonomous region of Aragon has very a varied and mountainous terrain that shapes the area's produce and cuisine. The waters of the Ebro river feed the region's plentiful supply of fruit and vegetables, but it is also known for its meats, oils, and hams. Various Aragonese products have quality certifications, including Ternasco lamb (Protected Geographical Indication), Teruel ham (Protected Designation of Origin), and Bajo Aragón and Sierra del Moncayo olive oils (Designation of Origin). A number of fruits and vegetables are also certified, including the Calanda peach, the Valls "calçot" (a type of green onion), and the Fuentes de Ebro onion. A highlight of Aragonese cuisine is chicken "chilindrón" (stewed with tomato, onion, and red peppers). This dish can also be made with lamb, because of the quality and tenderness of the region's meat. "Firigolla" (roasted and seasoned vegetables), lamb "a la pastora" (marinated and stewed with potatoes), and "recao de Binéfar" (a navy bean, potato, and rice stew) are other popular Aragonese dishes.