The Peach is native to China. This round, juicy, medium-sized fruit has reddish orange velvety skin, firm yellow or cream-colored flesh and a sweet taste. In the center of the fruit is a single brown pit.
Peaches are high in Vitamin A and a good source of Vitamin C. They are great as snacks, in fruit salads, desserts and baked goods. Peaches are sold fresh, canned and frozen.
The peach (Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit also called a peach. It is a deciduous tree growing to 4–10 m tall, belonging to the subfamily Prunoideae of the family Rosaceae. It is classified with the almond in the subgenus Amygdalus within the genus Prunus, distinguished from the other subgenera by the corrugated seed shell.
The leaves are lanceolate, 7–16 cm long (3–6 in), 2–3 cm broad, pinnately veined. The flowers are produced in early spring before the leaves; they are solitary or paired, 2.5–3 cm diameter, pink, with five petals. The fruit has yellow or whitish flesh, a delicate aroma, and a skin that is either velvety (peaches) or smooth (nectarines) in different cultivators. The flesh is very delicate and easily bruised in some cultivators, but is fairly firm in some commercial varieties, especially when green. The single, large seed is red-brown, oval shaped, approximately 1.3–2 cm long, and is surrounded by a wood-like husk. Peaches, along with cherries, plums and apricots, are stone fruits (drupes).
The scientific name persica, along with the word "peach" itself and its cognates in many European languages, derives from an early European belief that peaches were native to Persia (now Iran). The modern botanical consensus is that they originate in China, and were introduced to Persia and the Mediterranean region along the Silk Road before Christian times. Cultivated peaches are divided into cling stones and freestones, depending on whether the flesh sticks to the stone or not; both can have either white or yellow flesh. Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness, though this also varies greatly. Both colors often have some red on their skin. Low-acid white-fleshed peaches are the most popular kinds in China, Japan, and neighboring Asian countries, while Europeans and North Americans have historically favored the acidic, yellow-fleshed kinds.
Selecting and Buying
Preparation and Use
Following the line of the dimple,cut around the fruit and twist it apart. Tough skin can be peeled off with your fingers or you can drop it in boiling water for 10 seconds then plunge quickly in cold water, this should help loosen the tough skin. Peaches can be eaten as is or used in baking pies or cooking.
Conserving and Storing
Leave in Air Tight Container or store in cold Refrigerator. Peaches should be stored at room temperature and refrigeration should be avoided as this can lessen the taste of the peach. Peaches do not ripen after being picked from the tree, so storing for ripening is not necessary.
You can brush the cut sides of peaches with lemon juice if you are not going to eat cut peaches immediately.