Peaches are divided into two categories: clingstone, whose flesh adheres tightly to the pit, and freestone, whose flesh detaches easily. The velvety skin of the peach contains vitamins A, B1, B2, and C, and the fruit is rich in potassium. The soft, juicy flesh is normally yellow or white, and the skin may range in color from green to yellow-orange with a red blush. The softness, not the color of the peach, is an indication of ripeness.
Raw peaches have been a delight since the fifth century B.C. when they originated in the far East, and were later discovered and introduced to the Western world by Alexander the Great.
They are commonly poached, baked, preserved for jams, and distilled for liqueur. They are featured in salads and complement many poultry and shellfish dishes. They are often poached for desserts, such as the well-known "Peach Melba." If necessary, peaches may be blanched and peeled before or after cooking.
