WHAT IS A PEACH?
This stone fruit has a fuzzy skin and ranges from red to yellow in color. Originally the peach was cultivated in northwest China (which currently produces over half of the world’s supply). From there the trees spread to Iran and then the Roman empire where they were called Persian apples. Today there are over 2,000 different varieties of peaches. Peaches come in two types, freestone and clingstone, the former having flesh that easily separates from the pit. In the same family as almonds, peach pits are used to make marzipan flavoring.
WHY ARE PEACHES GOOD FOR YOU?
They are particularly rich in carotenes while not having any sodium or cholesterol. These stone fruits are also abundant in vitamins A,C,E, K and 6 different types of vitamin B. Lastly peaches are also rich in fiber and potassium.
WHEN ARE PEACHES IN SEASON?
Peaches are harvested from June through the end of August in the northern hemisphere. It takes an average 2 to 4 years for the trees to start bearing fruit from planting.
HOW SHOULD PEACHES BE STORED?
When ripe the flesh is easily bruised. The skin will have a bit of give and be slightly shriveled around the stem. Store peaches at room temperature until they’re ripe, and then keep them in your refrigerator. If you want to accelerate the maturation process, place your peaches in a paper bag at room temperature.
WHAT IS THE PROPER WAY TO CUT A PEACH?
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ARE PEACH PITS DEADLY?
The seeds of stone fruits contain amygdalin which when digested breaks down into cyanide. Some recipes recommend roasting them since cyanide isn’t heat stable. However these pits aren’t just deadly for humans, they’re also a choking and poison hazard for dogs.