Peach (Prunus persica)

Peaches are native to China and are one of the oldest fruits around, dating back several thousands years ago. It is now a very popular fruit worldwide, due to its favorable aromatic flavour.

There are thousands of peach cultivars but most of them are usually yellow with shades of red or pink on its unmistakable velvety fuzzy skin. Those with fuzz-less skin are known as nectarines but they are actually of the same species.

Both types of the skin are edible. Its flesh is either white or yellow. White flesh is usually sweeter whereas the yellow flesh is more acidic. The photos shown above are the white fleshed peaches. There is also another type with the unusual flattened shape, the pan tao or donut peach.

There is a single brown seed encased in a woody pit or stone. The seed tastes bitter as it contains cyanide. Avoid eating it as it is harmful when taken in large doses.

Peaches can be either clingstones or freestones, meaning that the flesh sticking to the stones or not. Most of the clingstone peaches are meant for canning. Freestone peaches are better off as fresh fruits.

Peach; Prunus persica; Amygdalus; Prunoideae; Rosaceae.

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