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Peaches (prunus persica) have been popular since the Chinese started cultivating them around 2,000 BC. Wild peaches still grow in remote areas of China. Chinese merchants introduced peaches to Persia, and from there they spread across Europe. Brought to North America by the Spanish, peaches are now the second largest fruit crop in the US. Peaches are classified by their shape, the color of the flesh, and how firmly the flesh attaches to the pit or stone.
- Yellow Peaches - There are hundreds of yellow-fleshed peach
varieties. Classics such as the Red Haven, Elberta, and O'Henry have been joined in
recent years by a plethora of great new varieties which have greatly extended the
fresh peach season. These juicy, sweet summer fruits ripen from mid-May to late
September, with peak availability in August.
- White Peaches - White-fleshed peach varieties were known in
europe as early as 1655, although they were so delicate compared to yellow peaches
that they nearly disappeared from commercial orchards. Since the 1980's white
peaches have enjoyed a resurgence in popularity, and newly developed later-ripening
varieties have extended the white peach season to nearly match that of yellow
varieties.
- Clingstone - So named because the flesh clings
stubbornly to the pit or stone. The flesh can be yellow or white with touches of
pink or red near the pit. Clingstone peaches have a soft texture and are
sweet and juicy. While delicious eaten fresh they are generally used
for jellies, jams and canning.
- Freestone - Named
because the flesh is easily separated from the pit or stone. This is
the type most commonly eaten fresh. They are generally larger than
clingstones with a firmer, less juicy texture but still with a sweet
taste. They are also excellent for canning and baking.
- Flat or Donut Peaches - New varieties of donut peaches such as
the white-fleshed "Saturn" and "Jupiter" have made quite a splash on the US market
since the 1990's. The oldest known flat peach variety, the "Peen-to" was introduced
to the US from China in 1869, but never became very popular. Today's donut peaches
are super-sweet, with creamy, juicy flesh that may be either white or yellow.
Peaches are highly perishable so you should buy only the amount you can use within a few days. Look for peaches that are firm to the touch, but will yield slightly to gentle pressure. The skin should be unblemished and free from bruises. Fresh peaches can be kept for 3 to 4 days at room temperature or for a couple of days longer in the refrigerator. Refrigerated peaches should be allowed to come to room temperature before eating for the best flavor.
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