Peach, Pear, Persimmons and Pineapple Food Facts
Native to China, this fruit came to Europe via Persia, hence its ancient appellation Persian apple. In general, a peach falls into one of two classifications-freestone, in which case the stone or pit falls easily away from the flesh, and clingstone, where the fruit adheres stubbornly to the pit. It's the freestones that are more commonly found in markets, while the firmer-textured clingstones are widely used for commercial purposes.
Peaches ripen quickly by placing them in a box covered with newspaper. Gases are sealed in. Skins come off smoothly if peach is peeled with a potato peeler.
Remember when peaches had all that peach fuzz? Well, today peaches are defuzzed by a mechanical brushing process before shipment.
Peaches won't mature or get sweeter once picked.
Because of their fuzzy skins, peaches are often peeled before eating. This can be done easily by blanching the peach in boiling water for about 30 seconds, then plunging it into icy-cold water. Canned peaches are available, sliced or in halves, packed either in sugar syrup or water. Frozen peach slices are also available, as are dried peach halves. Peaches contain both vitamins A and C.
Pears
Ripen pears quickly by placing them in a brown paper bag along with a ripe apple. Place in a cool, shady spot and make certain a few holes are punched into the bag. The ripe apple will give off ethylene gas, which will stimulate the other fruit to ripen. This ripe apple trick will also work on peaches and tomatoes.)
Most of the vitamin C in pears is located in the skin.
