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Peach
Scientific Name: Prunus persica vulgaris
Family Name: Rosaceae
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The Peach is one of the fruits of greatest economic value. Peaches can be eaten either fresh or dried, used to make preserves and jelly, and canned. Although the cultivation of the peach tree has great agricultural and industrial importance because of its fruits, in the last few years some varieties have been grown exclusively as flowering plants, to obtain blossoming branches for use as ornaments. The peach tree (Prunus persica vulgaris) is believed to have originated in China, where it still grows in the wild state, and to have come to Europe through Persia. In China the peach was known two thousand years before Christ. From Persia (now Iran) it was introduced to the Greco-Roman world, perhaps by Alexander the Great. The Spanish introduced it into Latin America during the sixteenth century and in the next century it came to California. In the nineteenth century the plant reached Australia, but it was not until early in the twentieth century that it arrived in southern Africa. Today the peach is one of the most widely cultivated fruit trees throughout the world, wherever the soil and climate are suitable. It seems to occupy a place in order of importance second only to the apple. The two countries with the highest peach production are the United States and Italy. There are many cultivated varieties. Their classification is based upon the shape of the leaves: the size, color, and shape of the flowers, and, in particular, upon some characteristics of the fruit: shape, color, more or less evident pubescence, consistency of the flesh and its degree of adherence to the stone; morphology and corrugations of the latter. But from a practical standpoint, the most important classification is based upon the period of ripening of the fruit. Taking into account the climatic conditions of both countries, which vary considerably, the fruits of the indigenous varieties reach maturation from the end of May to the end of October. There are thus "very early" varieties, which appear toward the last days of spring, "early" or July varieties, August or "medium" varieties, "late" or September varieties, and finally "very late" varieties. In the United States, peaches are often classed as clingstone or freestone. Clingstone varieties, with a firm flesh adhering to the stone, are often early bearers and are used mainly for canning: Tuscan, Phillips Cling, Chinese Cling, Sullivan Cling, Walton, Peak, Sims, and Libbee. There are hundreds of freestone cultivars which have juicy pulp and a free stone: Alberta, Halehaven, and Golden Jubilee are outstanding. Other good cultivars are Redhaven, Dixired, Dixigem, Sullivan, Early Alberta, Keystone, Rio-Oso-Gem, Jerseyland, Sunhigh, and for home garden culture the best tasting of all, Belle of Georgia. The sugar content of the peach is not normally higher than 9%, while the amount of mineral salts is considerable. The vitamin value is far greater than in other fruits, especially of vitamins A and C. Peaches make many excellent desserts; baked and stuffed with almonds, butter, and ground macaroons, or stewed with wine or lemon, in pies, flans or shortcakes, and in the famous Peach Melba. It is said that once, when Madame Recamier, the great French beauty of the early nineteenth century, was ill, and refusing all food, her life was saved by a dish of peaches in syrup and cream, which brought back not only her appetite, but the will to live. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]