peach an edible fruit with sweet flesh. It’s skin is fluffy, unlike other species of the same family as the nectarine or nectarine, whose skin is smooth. Its core is free, that is to say, it does not adhere to the flesh of the fruit as is the case for the peach.

It is a fruit known for a long time; manuscripts dating from -1100 attest its presence in China, where the peach was a symbol of life, immortality and fertility. Subsequently, it was imported into India, the Middle East and having conquered Persia, Alexander the Great introduced it in Europe. In the third century BC, Theophrastus, a pupil of Aristotle, gave the peach the name « Prunus Persica », thinking it came from Persia.

Over the centuries, this name changed into « pessica », « pesca » « pesche » and finally « peach » in the eighteenth century. Already the gardener of Louis XIV, The Quintinie cultivated thirty-three different varieties of peaches in the garden of Versailles, making france the center of culture of this fruit in Europe. And the rebirth, the great chef Escoffier created in honor of the Australian singer Nelly Melba, a frozen dessert that we still enjoy today, « the Peach Melba. »

Nowadays, it is China that provides nearly half of world output and in Europe, Italy, Spain and Greece are the strongest followed by the south of France. The Pyrenees Orientales including produce quality fruit while in Provence culture of peach is more industrial. In this regard, it is prudent to remove the skin of this fruit before eating it, because it contains chemical residues from agricultural treatments.

This precaution taken, the peach is enjoyed plain, embellished with refreshing fruit salad, sorbet becomes, in milkshake, stewed or various desserts including the famous « Peach Melba » composed of a half peach poached in syrup accompanied a scoop of vanilla ice cream and a raspberry coulis. But the peach can also accompany savory dishes with duck, veal liver, chicken, crab, scallops and white fish.

In addition to its delicious flavor and sweet scented, the peach proved to be valuable to our health. Indeed, it is composed of 87% water and only 40 kal/100g just like the orange. By comparison, the banana has 94, 71 grapes, apple and melon 51 35. This refreshing fruit is also rich in fiber, vitamin C and provitamin A, especially peaches to orange-yellow flesh. Therefore, consumption of peaches facilitates intestinal transit and promotes cell renewal.

This fruit is also a substantial source of valuable trace elements such as potassium, phosphorus, magnesium, iron, and in lesser quantities, copper, zinc, iodine and selenium. Also like most fruits, fishing is a useful food in cancer prevention.

To derive maximum benefits of this fruit, it must choose ripe. For this, the peach should be soft to the touch and release a pleasant smell. For this reason he must prefer peaches or peaches imported French, as they are picked before maturity. You should also know that the largest fisheries are the sweetest and therefore the best. From June until September, this tasty fruit will be available on market stalls.