Description: peaches are said to be originated from China. Peach seeds were found from excavation sites in Hebei, Sichuan and Guizhou provinces going back to the Shang Dynasty. It is said that Alexander the Great introduced them into Europe under the name Pecta. Our peaches come from Pyrénées-Orientales and Gard in France where peaches are cultivated since the 6th Century. Peach trees require wet winters and hot dry summers and will not flourish in Oceanic climates. Peaches are distinguished by their thin skin with hues of red, pink and gold blushing throughout. The flesh is aromatic and juicy. They are often identified as a traditional "true" peach, meaning the fruit has a classic peach flavour, balancing sugar and acid.
Nutrition: Fresh peaches are a moderate source of antioxidant, vitamin C which help to develop resistance against infectious agents and help scavenging harmful free radicals. Fresh fruits are also a small source of vitamin A and Beta-carotene. They are rich in minerals such as potassium, fluoride, and iron.
How to use: Peaches are great when eaten fresh. They can be used in fresh fruit salads, savoury salads, in appetizers, with cheese and in various desserts, baked a few minutes before end like in tarts, pies and cakes. They can also be poached to make them melt or pan-fried with butter and little bit of sugar.
How to store: Avoid the refrigerator to keep your peaches because cold annihilates their flavor and make their flesh fluffy. Choose instead a fruit bowl placed in a cool place. Do not stack and store them flat. You may enjoy them within 2 days.