Peaches are soft, juicy and fleshy fruits produced by a peach tree which belongs to the rose family. The peach fruit develops from a single ovary. As the fruit ripens, it forms an exterior edible part of the fruit which is both juicy and fleshy and a hard interior called the stone that consists of the seed. Of the two ovules in the ovary, usually, it is only one of it that gets fertilized and develops into a seed. This is the reason why one half of the fruit is usually slightly larger than the other. The flesh of peach fruits may be white, yellow, or red depending on the variety. It is believed that peaches probably originated in China. Currently, China is the largest producer of peaches followed by Italy, Spain and the United States. The aroma of peach is a mix of the essence of alcohols, ketones, aldehydes, esters, polyphenols, and terpenoids together. Peaches are mostly available in their best state from June to the end of August.
When selecting peaches, choose the ones that smell sweeter. Typically it is observed that the sweeter their smell, the riper they will be. Try to avoid brownish, bruised or wrinkled fruits as it indicates either damage or overripeness. Choose those peaches which have a slightly soft flesh.
Researches suggest that overconsumption of peach can cause an increased risk of colorectal cancer in men. Peaches contain poorly absorbed fermentable sugars that are incompletely absorbed in the small intestine.As a result, they get fermented in the large intestine, where they release gas. Thus, eating too many peaches at once can cause bloating.They also contain salicylates and a compound called amygdalin, which might cause allergic reactions like nausea, diarrhea, itching, etc. in some individuals. (4)
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