In the United States most peaches are yellow-fleshed. Here in France we see white peaches, which are a bit sweeter and less acidic than the yellow-flesh peach. The combination of yellow and white peaches tastes delicious.
Directions
- Peel and slice the peaches into slim wedges.
- Add the raspberries and blueberries.
- Mix together gently and serve.
℞ M.D. Notes
- Add a squeeze of lemon or lime to prevent browning. It works as a quick preservative on certain foods that tend to oxidize (turn brown) after being sliced. Lemon can be used for this purpose on peaches, nectarines, apples, bananas and avocados; the acid denatures the enzymes that cause browning.
- The scientific name for the peach is Prunus persica, a direct reference to the fruit's travels to Persia along the Silk Road.
- There are two main varieties of peaches: clingstone (in which the flesh sticks to the stone) and freestone (in which the stone is easily separated from the flesh).
- A large peach has 3 grams of fiber and is a good source of vitamin A and vitamin C.
