|Scientific name:||Prunus persica|
- Water 87%
- Carbohydrates 9%
- Proteins 1%
- Fats 0,5%
- Crude fibre 1,7%
- Others 0,8%
|Scientific name:||Prunus persica|
Peach, nectarine, apricot or Quandong? The sweet fruit has existed for so long that it had time to develop into more than 3000 different subspecies, which in the botanical sense can still be traced back to the peach, but which differ greatly in taste and use. In the vernacular, the peach is often confused or equated with the nectarine and the apricot. This is no coincidence: although nectarine looks different from peach (less furry, stronger red), peach trees occasionally carry nectarines because their genetic pedigree has recessive traits that are displaced by the properties of nectarine.
The difference to the apricot is clearer. Like the peach, the apricot originates from Central Asia. However, they are much smaller than peaches and have a mostly smooth, rarely slightly velvety skin. Another striking feature is the seam which runs around the apricot and divides the fruit into two halves. Apricots and peaches hardly differ in taste, but the flesh of the peaches is much juicier.
Quantity per 100 grams
|Fat content||0,3 g|
|Saturated fatty acids||0 g|
|Polyunsaturated fatty acids||0,1 g|
|Monounsaturated fatty acids||0,1 g|
The peach has been cultivated in its native China for 2500 years. Since Alexander the Great brought the peach from Persia to Europe for the first time, the Romans and Greeks called it "Persian fruit" out of ignorance. This name is still engraved on Roman-Pompeian mural paintings today next to pictures of peaches.
Most peaches are cultivated in climatically gentle areas, as they do not tolerate late frosts and strong weather changes. The sweet fruit is mainly cultivated in Argentina, Australia, China, Germany, France, Greece, Italy, Morocco, Spain, South Africa, Turkey and the south of the USA. Italy is considered to be the so-called "peach garden of Europe" and supplies e.g. 70% of the peach demand.
Since peaches promote digestion and increase kidney activity, they are one of the most important foods in reduction diets as they reduce cravings (especially for sweets) and are very satisfying despite the high water content. But be careful: If you are a peach you should pay attention to organic quality, because peaches are often sprayed very strongly with pesticides. Those who can avoid this do their body a lot of good with peach consumption.
Because even the saying "she has a peach skin" is not just a popular belief. Peaches contain lots of "skin vitamins" (B vitamins) which stimulate the skin regenerating properties and thus protect against impure and diseased skin. In Japan, peach leaves are often used as a bath additive to relieve skin inflammation.
Peaches should always be distorted when fresh so that they can develop their health-promoting properties. Due to their sweet taste, they are also used in various desserts, cakes, tarts, jams, fruit salads or alcoholic drinks. Due to the processing process, canned peaches have lost almost all of their ingredients and only taste watery and sugared.
By boiling peach leaves, the well-known bitter almond aroma is created, which in turn is used in the baking kitchen.
In Germany, in Rüdesheim am Rhein, the worldwide only peach vineyard "Carl Jung" is located, which not only produces alcohol-free wine, but also the sparkling wine "Peach", which is also alcohol-free and has a naturally mild peach aroma as well as a slightly pearly carbonic acid.
Das weltberühmte Dessert "Peach Melba" wurde wie folgt berühmt:
The French master chef Auguste Escoffier, who is still ennobled as the pope of chefs today, surprised his guests at London's Savoy Hotel with a culinary premiere in 1883. He served skinned and poached peach halves that were embedded between the wings of a vanilla ice cream swan and gleamed with a sauce of fresh raspberries. The then celebrated Wagner singer Nellie Melba was present as a guest and so delighted by the fruity dessert that the chef named the dessert after her.
Fresh peaches can be stored in the refrigerator for up to a week. As they are very sensitive to pressure due to their high water content, they should never be stored in stacks.