The peach originated in China, where it was domesticated 5,000 years ago. Alexander the Great took her to Europe after crossing Persia and Egypt. It will be grown there since the Middle Ages.
In the 15th and 16th centuries, France becomes the cultural epicenter. Many exquisite sweets, like Peach Melba, were created during the Restoration. Escoffier, the chef who created it, wanted it to be as simple and delicate as the Australian vocalist Nellie Melba, who had inspired him.
The word “peach” originates from the Latin persica, which means “pearl.” The Greek philosopher Theophrastus, who lived in the third century BC, gave it this name because he thought the tree originated in Persia. Malum persicum, or “Persian apple,” was the Roman name for it. The word first appeared in the English language in the 12th century. “Pavie” in French refers to fishing with an attached stone. The name is derived from Pavie, a fishing village in the French Gers. It first appears in the language in 1560.
The peach tree, contrary to what Theophrastus claimed, is native to China. It was probably domesticated at the same period as the apricot, some 5,000 years ago. Archaeological digs have uncovered artifacts dating back 4000 years before our time. They were most likely wild fruits, which were smaller and less dangerous than current types. We owe it to the Chinese to develop the species by choosing variations that produced bigger and more delicious fruits.
Taking the Silk Road, the peach tree crossed Asia and found a climate that was conducive to its growth in Persia. The Greeks introduced it to Europe in the 3rd or 4th century BC, and the Romans helped to spread it after them. Peach cultivation grew quickly over Western Europe when Roman General Pompey ordered it to be planted in huge orchards in 65 BCE. The fruit was exported to northern Europe, where it was considered a rare produce due to the climate's inability to support its production.
It took 1,500 years for the fishery to reach the coastlines of America after it was introduced to Europe. It was founded in 1513 by the Spaniards in Florida, which was then Spanish. They introduced it to Central America 10 years later, while the Portuguese established it in South America. China has overtaken the United States as the world's greatest producer.

Peach is a fleshy stone fruit that is related to nectarine and nectarine; in fact, three variations of the same species exist. Peach has a smoother skin and firmer flesh than nectarines. Nectarine is a nectarine cultivar with a flesh-sticking core.
There are currently thirty different types of fish, which are divided into three groups: yellow fish, white fish, and vine fish.
They're all high in antioxidants and fiber. Because these compounds are concentrated in the skin of the fruits, it is best not to peel them before eating them.
The peach is a low-calorie fruit. She has more than 87 percent water, little amounts of proteins and lipids, and only around 9 percent carbohydrates.
These sugars, called glucides, ensure that he gets the energy he needs. They also give it a sweet taste, with a hint of acidity provided by a little amount of organic acids.
This fruit contains antioxidant carotenoids (provitamines A) as well as minerals such as potassium, phosphorus, copper, iron, zinc, and magnesium.
Finally, fishing is a good source of fiber: a medium-sized non-pelé fruit provides around 5% to 9% of an adult's daily fiber requirements. Pectines (1/3 of total), celluloses, and hémicelluloses make up the majority of these fibers.
A high intake of fruits and vegetables has been demonstrated in several studies to lower the risk of cardiovascular disease, some malignancies, and other chronic illnesses. Their fibers, vitamins, minerals, and antioxidant compounds, as well as their vitamins, minerals, and antioxidant compounds, would all play a substantial protective effect.
Beta-carotene, lutein, and zeaxanthin are among the carotenoids (provitamin A) found in peaches.
Several studies have connected the consumption of foods high in carotenoids to a decreased risk of developing illnesses such as cancer and cardiovascular disease.
Eye illnesses such as macular degeneration and cataracts have also been found to benefit from lutein and zeaxanthin.
Nutritional and caloric values ​​of The Peach
For 100 g of Peach :

Peaches are one of our favorite summer fruits, and they can be seen on our stalls from June through August. The peach is both delicious and refreshing. It is usually eaten raw, although it may also be cooked and utilized in both sweet and savory cuisines.
Because of its carbs (almost 10g / 100g), peaches are fairly caloric at 46.3 Cal / 100g. It has high quantities of vitamin C and beta-carotene, which are its key properties.
The peach is a fruit with a lot of flavor and nutritional value.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. Fishing is available from June to September, with the finest months being July and August.
One serving is the same as one entire fruit.
** A concentrated source of antioxidants
Peaches include antioxidants that help to prevent “bad cholesterol” from oxidizing (LDL). This would lower the risk of cardiovascular disease by reducing plaque buildup inside the arteries. In a human clinical trial, it was shown that drinking peach juice lowers the damage caused by oxidative stress in the short term (up to 2 hours after ingestion). Peach antioxidant activity, on the other hand, varies a lot across cultivars.
Hydroxycinnamates and flavan-3-ols 4,6 are the primary phenolic chemicals found in peaches. Anthocyanins and flavonols are also present in peaches, particularly in the skin. Phenolic compounds are anti-oxidant molecules present in plant-based diets that are thought to aid in the prevention of certain illnesses. These chemicals are thought to be the fruit's principal antioxidants in peaches. Vitamin C (which is found in higher concentrations in the peel than in the meat) and carotenoids also have a role in antioxidant activity, albeit to a lesser extent.
Beta-cryptoxanthin and beta-carotene are the two primary carotenoids found in peaches. Lutein and zeaxanthin are also present. Carotenoids-rich meals lessen the chance of developing some malignancies due to their anti-oxidant characteristics. Lutein and zeaxanthin have also been demonstrated to be effective in the treatment of eye illnesses such as macular degeneration and cataracts. Carotenoids are present in higher concentration in the peel than in the pulp, and their level increases significantly as the fruit ripens. When a modest quantity of lipids (fat) is ingested at the same time, carotenoids, especially beta-carotene, are better absorbed in the body.
** A good source of fiber.
Dietary fiber is found in peaches. For adult men and women, a serving of fresh peach, or the equivalent of an average fruit, delivers 5 percent to 9 percent of the necessary daily fiber consumption. Because the skin of the fruit contains considerable amounts, their contributions are much diminished if it is not consumed. A diet high in fiber, particularly soluble fiber, may help avoid cardiovascular disease and better regulate type 2 diabetes and appetite, in addition to reducing constipation and lowering the risk of colon cancer.
** Iron and copper sources
Humans can get iron from canned peaches. Iron is required for oxygen delivery and the production of red blood cells in the blood. It also plays a role in the production of new cells, hormones, and neurotransmitters. It should be emphasized that plant-based iron is not as well absorbed by the body as iron from animal-based diets. Iron absorption from plants, on the other hand, is improved when it is ingested with specific nutrients, such as vitamin C.
Copper may be found in both fresh and canned peaches. Copper is required for the creation of hemoglobin and collagen (a protein involved in the development and repair of tissues) in the body, as it is a component of various enzymes. Several copper-containing enzymes also aid in the body's free radical defense.
** A sufficient supply of vitamin E
Vitamin E is found in both fresh and canned peaches. Vitamin E protects the cardiovascular system and slows cellular aging.
** A vitamin C source
Peaches, both fresh and tinned, are high in vitamin C. Vitamin C's purpose in the body extends beyond its antioxidant characteristics; it also helps to maintain the health of bones, cartilage, teeth, and gums. Furthermore, it protects against infections, improves the absorption of iron found in plants, and speeds up recovery.
** As the peach grows, some strands emerge.
The pectins go from insoluble protopectins to soluble pectins and pectinates: this is how the fruit's tough flesh gets gradually more sensitive and softer.

The size of the fruit, its fragrance, and its disease resistance are all qualities that distinguish nectarines from peaches. They owe their distinction, however, above all, to the skin's fluffy texture.
Because the peach is harvested barely ripe but still hard, it will benefit from maturing at room temperature for a few days before eating. To speed up the ripening process, place them in a paper bag (not plastic). Check the fruits' condition on a regular basis and serve them as soon as they're soft.
They taste better when served at room temperature.
Peaches come in two varieties: yellow-fleshed and white-fleshed. White peaches, while earlier and sweeter, have the drawback of being more fragile and susceptible to spoilage during shipment to markets.
Keep it in good condition.
When they're ready, put them in the refrigerator for a few days.
Peel and quarter the fruit before freezing it. Add a squeeze of lemon juice. Place the quarters in freezer bags after freezing in a single layer on a baking sheet.
They may be dried in the oven or in a dehydrator.

What's the best way to prepare it? What is the best way to match it?
** As a smoothie; in the oven;
** Grilled for 10 minutes in the oven and topped with a caramel sauce;
** Peach is good for soothing thirst since it is juicy, flavorful, and refreshing. On really hot days, eat it as is.
** Ice cream, granita, sorbets, and sundaes are all examples of this.
** In fruit and vegetable salads; in muffins, charlottes, overturned cakes, pies, shortbread cakes, and soufflés; in cakes and pastries such as muffins, charlottes, overturned cakes, pies, shortbread cakes, and soufflés;
** In a coulis sauce. In a large mixing bowl, combine half of the fruit's weight in crème fraîche. Toss everything into a blender;
** In jams, jellies, and compote; salsas; and milkshakes with nutmeg and honey or maple syrup. Add additional fresh fruit and plain yogurt or soy milk for variety.
** Children's popsicles In a blender, puree the fruit. Add some lemonade to the mix. To make the molds, sweeten the mixture and pour it into them; then freeze.
** In drinks or sangria, for example. Entrance. Blend the fruits with chilled white wine and serve with fresh lemon balm leaves; Serve it with prosciutto or Bayonne ham while it's still warm.
** Add a few chopped walnuts and cottage cheese if preferred, then serve over a bed of watercress with a verjuice vinaigrette (juice from grapes collected before maturity) and Dijon mustard.
** Serve it with asparagus and a vinaigrette made with hazelnut oil and basil.
** It's great with pork, poultry, and shellfish, and it's also delicious in a mesclun salad with grilled chicken breasts poached in syrup. Infuse fresh ginger in the syrup for added flavor, then pan-fry in butter and black pepper before flambéing with cognac or peach alcohol.
** Serve with a red berry coulis and whipped cream.

Peaches can cause allergic responses in certain people.
** Oral allergy syndrome is a common ailment.
Peaches are a food that has been linked to oral allergy syndrome. This condition is characterized by an allergic response to proteins found in a variety of fruits, vegetables, and nuts. It is a pollen allergy that affects certain people and is usually always followed by hay fever.
An immunological reaction may develop when certain persons sensitive to birch pollen, and to a lesser extent grass pollen, ingest raw peaches (cooking normally destroys allergenic proteins). Itching and burning feelings in the mouth, lips, and neck are common in these persons. Symptoms normally emerge for a few minutes after eating or touching the problematic food and then dissipate.
This reaction is not significant in the absence of additional symptoms, and peach eating does not need to be avoided on a regular basis. However, it is essential that you see an allergist to figure out what's causing your sensitivities to plant foods. The latter will be able to determine whether further measures are required.
** Allergy to peaches
Peach allergy isn't well-studied, although it looks to be frequent and on the rise. When compared to the flesh of the apple, the peel contains seven times the quantity of allergen. Furthermore, people who have an allergic reaction to a Rosaceae fruit, such as a peach, are frequently sensitized to one or more additional Rosaceae foods (apricot, almond, plum, cherry, etc.). This is why, in those with fishing allergy, the dangers of allergic responses after consuming these items should not be neglected.
An oral allergy syndrome, which is an allergic reaction to specific vegetable proteins, may be caused by fishing. Some persons who are allergic to pollen suffer from this condition. After ingesting or handling the offending food, the allergic individual has stinging and burning sensations in their mouth, lips, and throat. Symptoms might fade away in a matter of minutes. Because this response is usually moderate, peaches should not be avoided in the absence of additional symptoms. However, an allergist should be consulted to ascertain the reason of the response and any preventative precautions that might be taken.
Cooking breaks down allergenic proteins, therefore persons with this disease can consume cooked peaches.