Peaches

History

Peaches have been grown since prehistoric times and were first cultivated in China. It is believed that Spaniards brought peaches to the United States, Central and South America. The Spanish missionairies planted the first peach trees in California.

In the early 1800s, peaches began to be grown commercially in the United States and have been thriving ever since.

Peaches Today

Most peaches in the United States are grown in California, but they are also grown in other states such as South Carolina and Georgia. Pennsylvania, Washington, Michigan and New Jersey are also significant producers. In California alone there are more than 150 different varieties of peaches.

Source: California Tree Fruit Association

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Season

Peaches are available from May to October in most regions of the United States.

Ripeness

When selecting fresh peaches to bring home and ripen, look for peaches that show a background color of yellow or cream and have a fresh looking appearance. Just place them in a brown paper bag on your kitchen counter for 2 to 3 days to ripen. When selecting peaches that are ripe and ready to eat, look for ones that are soft to the touch and have a fragrant smell. When peaches are ripe, it's best to eat them right away.

Storage

If ripe peaches need to be stored, they can be placed in the refrigerator for 3 to 5 days.

Peaches are a source of potassium, vitamin C, low sodium, no saturated fat. Peaches contain many important nutrients including: vitamin A, in the form of beta carotene, which has been linked to a reduced risk of some forms of cancer; and riboflavin which is good for the eyes. They are an excellent source of fiber, and peaches are one of the lowest-calorie fruits, with virtually no fat, sodium or cholesterol.