PEACH
THE ORIGINS OF PEACH
It is said imported from Persia, hence its name, derived of pomum persicum, fruit of Persia. But its origins seem to be more from China. Peach has been present in France for more than 2000 years. Pliny the Elder (23-79) refers to the “duracins”, referring to the “Gallic” peaches which he says are hasty. Even around the 5th century, the number of varieties was quite low. As early as the 15th century, a clear increase in varieties was noted, reaching a high point in the 19th century. After 1920, the number of varieties fell rapidly due to the effects of agrarian systematization.
THE VARIETIES OF PEACHES
Four main categories are recognized, based on two characteristics of the fruit: the appearance of the skin, fluffy or smooth, the stone attaching to the flesh or unattaching.
Here is a classification:
– Fruit with fluffy skin:
- unattached stone : peach tree
- attached stone : peach tree from Pavia (pavie peach from Pavia, municipality of Gers, intended for the cannery).
– Fruit with smooth skin:
- unattached stone : nectarine (nectarine)
- attached stone : Brugnonier (brugnon)
We can also distinguish the white-fleshed peaches of those in yellow flesh
HOW TO CHOOSE PEACH
The colour of the flesh has no influence on the taste or size of the peaches.
The size of the peaches does not affect their taste, as the peaches on the top of the trees receive more sun and sap than the peaches inside the tree.
The peach is fragile so keep them on the top of the basket.
HOW TO STORE AND COOK PEACH
The ripe peach can be eaten as it is after being washed in clear water.
If you cut the peaches into quarters for their presentation at the table, you can sprinkle them with a few drops of lemon to avoid oxidation.
PEACH’S HEALTH PROPERTIES
In summer, these refreshing fruits are an ideal source of minerals and vitamins without being much more energetic than lemon.
