Peach

Also known asPrunus persica · 桃子

Name: Peach (Prunus persica). Peaches are grouped into yellow-fleshed and white-fleshed types (the latter described on its own page), and into freestone types, where the flesh parts easily from the stone, and clingstone types, where it clings, common for canning.

Description

The peach is native to north-west China, where it has been cultivated for several thousand years and is deeply tied to Chinese culture as a symbol of longevity and good fortune. It travelled westward along trade routes to Persia, and from there to Greece and Rome, which is why its scientific species name persica means “Persian.” Spanish explorers later carried peaches to the Americas.

The peach is a stone fruit, closely related to the nectarine, plum, apricot and almond. China is by far the world's largest producer, followed by countries such as Spain, Italy, Greece and the United States, where peaches are especially associated with the state of Georgia and with California canning orchards.

Main nutrition value

Peaches provide vitamin C, vitamin A (from carotenoids in yellow-fleshed types), potassium and fibre, with a high water content and relatively few calories.

How best to be consumed

Peaches are at their best fully ripe and juicy, with a sweet scent, and are eaten with the fuzzy skin on or off.

1. Eat fresh, after a good rinse, when the fruit gives slightly near the stem.
2. Peel easily by dipping briefly in boiling water, then in cold water, if you prefer a skinless fruit.
3. Slice into yoghurt, porridge, salads or smoothies, or grill halves with a little honey.
4. Bake into cobblers, tarts and pies, or poach with spices.
5. Choose canned peaches in juice rather than heavy syrup if fresh ones are not available.

Overconsumption could cause…

Peaches are safe in ordinary amounts, with a few specific points to know.

1. Allergic reactions, such as an itchy mouth, in some people, particularly those who react to birch pollen or other fruits.
2. Digestive discomfort from a large amount of fruit at once.
3. Danger from the stone's kernel, which contains compounds that can release cyanide, so pits should never be cracked or eaten.
4. Added sugar adding up in canned peaches in syrup and desserts.

GroupsStone FruitsRose family (Rosaceae)Low fatLow sodiumFresh

Made intoDried Peach

Related foodsNectarinePlumApricotSour CherryMangoCherry

Wikipedia — Peach, used for origin, naming and history: https://en.wikipedia.org/wiki/Peach