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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Peaches PEACHES Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale The best peaches are slightly soft or semi-firm, aromatic, and have attractive, velvety red and yellow skin. Peaches originated in China and made their way West in classical times by way of Alexander the Great and the Romans. They eventually arrived in the Americas with the Spaniards during the 16th century. Chinese legend says that peaches bestow immortality. With its large central pit, the peach is related to the other stone fruits: apricot, almond, cherry, and plum. Varieties Although numerous varieties of peaches are grown, they are often categorized according to the way the flesh of the fruit is attached to its pit. Clingstone peaches have flesh that clings firmly to the pit, while freestone peaches allow the pit to separate easily from the fruit. The most popular variety of peach is the Elberta (a freestone); it makes up about half of the peach harvest. Some of the newer varieties of peaches on the market today include a peach with creamy white-flesh, and a short, rather flattened variety called a Donut peach; both have excellent flavor. Buying and storing tips Aromatic, slightly soft or semi-firm red and yellow peaches with velvety skin are best. Avoid fruit that has a green hue or that feels very hard, as it will not ripen. Bruises can accelerate and reveal spoilage. Use ripe peaches as soon as possible, or store them for three to four days at room temperature or in the refrigerator. Wash peaches only immediately before serving to preserve the integrity of the fruit. Availability Peach season is at its peak from June through September. Preparation, uses, and tips You can slice, poach, candy, dry, cook, can, or freeze peaches. To peel peaches, blanch them in boiling water for a few seconds, then plunge them into cold water until they are cool enough to handle; the skin will slip right off. Add them to yogurt, ice cream, fruit salads, tarts, or breakfast cereal. Peaches work well as the single fruit in cobblers, pies, turnovers, crepes, sorbets, soufflés, jams or jellies, marinades, and juiced. Spiced peaches make an excellent side dish with winter meals. Peaches can also be distilled in brandy and liqueurs. Nutritional Highlights Peach, 1 large (raw) Calories: 67.5 Protein: 1.1g Carbohydrate: 17.4g Total Fat: 0.14g Fiber: 3.1g *Good source of: Vitamin C (10.3mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Health benefits and concerns for fruit Many health benefits and concerns associated with this food are applicable to other fruit. Read about health benefits and concerns for fruit for a full description.

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