The succulent peach

Cinzia Cuneo 11 settembre, 2010 frutta, ricette

Peaches have been cultivated for over 5,000 years in China, where they are considered a symbol of immortality; in fact, this country is still the world’s largest producer of peaches today. These fruits first traveled from China to India and Persia (present-day Iran), and from here, the armies of Alexander the Great introduced them to Europe. That is why the Romans named them apples of Persia or ‘Prunus Persica’, which explains where the word peach comes from.

Louis XIV was so fond of peaches that he cultivated 33 different varieties of this fruit in his orchard at Versailles. Peaches are best grown in hot and temperate climates. In Canada, they grow near the Niagara, Ontario, and in Okanagan Valley, British Columbia.

Ripe but still firm when picked, it’s best to let peaches ripen a bit more before eating them. You can speed up the process by placing them in a paper bag at room temperature. Once they are fully ripe, the ones that are soft can be kept in the refrigerator for a week.

Peaches, with their brightly coloured flesh are packed with antioxidants. What’s more, their skin is a source of dietary fibers. Yet another good reason for sinking your teeth into a deliciously juicy peach.

 A few of our recipes that feature peaches:

• Cherry and Peach Compote
• Cinnamon-flavoured Peach Cake
• Peach, Arugula and Chèvre Salad
• Quick Melba

Cinnamon-flavoured Peach Cake

Originally published in the Journal de Montréal on September 11, 2010.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.