Peaches
A stone fruit (named because of the shape of the shell around the peach's seed), the peach is a fuzzy relative of the nectarine. Native to China, the peach was eventually imported to the Americas from the Spanish. The peach is not cold-hardy; it needs to be planted and grown in the full sun therefore making it challenging to grow in certain parts of America.
Nutritional Value
Like other fruits, the peach is high in many vitamins, including Vitamin C. The peach is also high in fiber, which will break down when the peach is cooked. Also like many fruits, peaches do not contain starch. (In part, the lack of starch causes the peach to get no sweeter after it has been picked.)
Trivia
The famous yellow peach wasn't developed until the mid nineteenth century. The yellow was derived from added beta carotene. Meanwhile, red varieties of the peach get their color from anthocyanins (red or purple water soluble pigments). Before the yellow and red varieties were developed, the peaches were predominately white.
