Peaches

The peach originated in China, and was mentioned in Chinese writings as far back as the 10th century B.C. This fantastic fruit was brought to North America by the Spaniards in the 16th century, arrived in England and France in the 17th century, and although a rare treat, in Queen Victoria's day no meal was complete without a fresh peach presented in a fancy cotton napkin! Native Americans are credited with migrating the peach tree across the US, where they planted the seeds as they traveled. Today, California, South Carolina and Georgia are the largest producers of peaches.

The peach is considered the most sacred plant of the Chinese Taoist religion, and today the peach is customarily served at birthday celebrations in China as a symbol and hope of longevity.

At Monticello, Thomas Jefferson's beautiful mountain estate near Charlottesville, VA, peach trees grew, however, commercial production did not begin until the 19th century - beginning in Maryland, Delaware, Georgia and Virginia. Peaches are the second largest commercial fruit crop in the US, second only to apples.

Fresh peach season is from April through November, with the prime season being May through the middle of October. There are over 300 varieties of peaches grown in the US, and every variety has its own characteristics, ripening season and applications. Note: The nectarine is a variety of peach, and may be substituted for peaches in many recipes.

Peaches should have a fresh creamy or golden undercolor - a rosy blush does not indicate the peach is ripe, and the blushes of the different varieties are not the same. Try to avoid peaches with wrinkles, brownish spots or green on the skin - peaches are picked when mature but firm. They need time to ripen, and a few pieces of fruit together will stimulate the production of ethylene, a hormone that promotes ripening. The best ripening environment is created in a loosely closed paper bag or bowl for ripening at room temperature. When the peaches have ripened to the desired stage, consume immediately. You can store in the refrigerator when ripe, but you will lose some flavor by taking from room temperature to cold storage.

Food fact: Most of the vitamins of a peach are in the skin, so it is best to rinse fruit in cold water and eat them with the skin.

Peaches are eaten fresh, dried, pickled, canned, made into jams, jellies and preserves, used as filling for desserts, and used as an ingredient in many other dishes, from appetizers to entrees. Chinese medical literature reports peaches as warming, recommended for gastrointestinal inflammations and to moisten lungs. It is said that fresh peaches are helpful for dry coughs, and useful for reducing high blood pressure. The less ripe, somewhat sour peach is seen as helpful for tightening tissues, smoothing skin, and activating the blood.

According to John DePaolis, Marketing Director for Cascadian Farm - an organic frozen fruit company - "peaches are one of America's favorite fruits." As we enter the fresh fruit season from California and other growing areas, there is nothing like a fresh peach! Always eat fresh peaches out-of-hand at room temperature - the flavors intensify when warm.

In terms of health benefits, researchers are finding that peach desserts are healthier than expected. As new varieties are developed, more attention is being given to healthier fruit - we are becoming more health conscious, and varieties with higher nutritional levels are in demand. Two decades ago the emphasis was on "big" and "pretty". While the cosmetic appeal is still important from a marketing perspective, there is much more concentration on developing peaches with better health benefits.

Peaches are a great source of antioxidants and other phytochemicals- antimicrobial activity exists, potential use as a natural food colorant is there, and good to excellent tumor growth inhibition activity is found in peaches (according to researchers at Texas Agricultural Experiment Station).

Fresh peaches are very fragile, and the trees need about a month of 45 degrees before they will flower and fruit - researchers are trying to develop trees that require less "chilling" in order for growing areas to produce this terrific fruit. Due to the high consumer demand for peaches, the development of new varieties will mean that crops can be grown to fill the market when no other peaches are available. Translation: more sales for the growers, and better quality fruit available from local production consistently throughout the season. Will peach trees be developed that will produce fruit in the Northland? New variety development takes 10-15 years, and peach breeding that produces fruit with higher nutritional benefits is an ongoing challenge.