Peaches
- Like the plum and the apricot, the peach is a member of the rose family (Rosaceae), distinguished by its velvety skin. It is classified as a drupe, a fruit with a hard stone.
- Peach varieties can be either clingstone, where the flesh of the fruit clings to the stone, or freestone, where the stone readily twists away from the fruit.
- Peaches are a good source of vitamins A, B and C.
- A medium size peach has about 35 calories - a perfect snack or dessert just as is.
- A peach pit contains hydrocyanic acid, which is a poisonous substance.
- They are a good source of fiber.
- They are also rich in phytochemicals which act as antioxidants, ridding the body of free radicals.
- The downy skin of the peach is generally flushed with red colouring, in both yellow and white varieties.
- The most widely-available peaches are round with a pointed end, but they can also be flat and disc-shaped
- The finest peaches of all are considered to be the pêches de vigne, which are small, red-fleshed fruits grown in vineyards in France and generally found only there. Covered with greyish down, they are not particularly attractive, but the flavour is said to be superb.
- Peaches bruise easily and should be handled with care.
- You can ripen peaches by placing them in a brown paper bag for two to three days.
- If ripe, they may be stored in the refrigerator for up to a week depending on the degree of ripeness.