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Peach, often called the “Queen of Fruits” came from China, where it had been cultivated for thousands of years and was mentioned in Chinese literature as far back as 551 BC.  From China, it was transported into Persia (Iran) along the old silk routes and then into Europe over 2000 years ago.  Rome thinking the peach came from Persia, gave it its botanical name and for many years peaches were called the Persian apple.  

Peach (Prunus persica) is a delicate, often short-lived deciduous tree belonging to the rose family and related to almond. Peaches vary in their season of ripening, size and color.  The velvety skin goes from greenish-white to golden-yellow with a crimson coloring.  The flesh maybe greenish, white or yellow.

There are two types of peaches, the free-stone and the cling-stone.  It has a fair source of vitamin C.  Yellow peaches are good source of vitamin A; some calcium, phosphorus, iron, potassium, thiamine, niacin.  Good source of fibre. Provide alkaline reaction in the body.  

When buying, choose only the mature peaches, no green ones, a peach does not gain sugar after picking since it has no starch to convert to sugar, so it is best to buy peaches as tree-ripe as possible.  Peaches should be picked at a well matured age. Maturity is indicated by a yellowish or whitish ground color and a general absence of greenness.  It should be firm with a hint of softness. 

Avoid buying fruit that show signs of decay or bruises, which starts as a pale tan spot and expands in a circle, gradually turning darker in color.      

Wash and dry to eat out of hand.  A ripe peach will peel easily, peeled, then cut in half, quartered, sliced into chunks.  When slicing ahead of time and refrigerating, squeeze lemon juice over them and cover with plastic wrap to avoid darkening.  

The best way to use and serve it is to wash and eat it; otherwise use fresh in salads, compotes, fruit platters, fresh fruit desserts with sauce or ice cream; in pies, sauces, sautéed or grilled and served with meat, poultry and fish. In desserts, it is best to serve fresh over cereals; in crepes, cakes, peach ice cream, cheese platters, jams, desserts preserves, brandied candied or fruit drinks. 

Peach goes well with:
  • Lettuce, onion, lemon, orange juice and grated rind, nuts, coconut and other fruits
  • Meat- especially lamb and pork, ham bacon, poultry and chicken
  • Cream- sour cream, yoghurt, ice cream
  • Cheese- cream cheese



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