Peaches provides 6% of your daily vitamin A needs and 15% of daily vitamin C needs. One medium peach also contains 2% or more daily value of vitamins E and K, niacin, folate, iron, choline, potassium, magnesium, phosphorus, manganese, zinc and copper.
Peaches have been cultivated in China for thousands of years, with evidence suggesting that domestication of the fruit occurred as early as 6000 BC in Zhejiang Province. From China, the fruit travelled west via the Silk Route to Persia where it was widely cultivated, earning it the botanical name Prunus persica.
You can eat the whole thing, except the hard pit at the center. Try cutting the peach in half, rotating the knife around the stone in the center, then twisting gently to pull both halves free. Remove the pit easily and eat each half without worrying about biting into something hard.
Peaches come from semi-hardy, deciduous, woody perennial trees that grow best in areas with hot summers and winters with temperatures regularly below 45 degrees Fahrenheit. As peaches are temperate fruit, their optimal ripening temperature is over 75 degrees Fahrenheit.
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