History of Peach

July is national peach month and (usually) signals the beginning of peaches ripening in Missouri. Unfortunately, last April's "Easter freeze" wiped out much of the peach crop for this year much to the dismay of those who grow them as a cash crop as well as the remainder of us who simply enjoy eating them. Perhaps a few will have survived to tempt our taste buds in anticipation for what (hopefully) will be a bountiful crop next year. Our fascination with peach is not surprising. Not only is its taste unique, it also is one of our most versatile fruit. It can be eaten fresh (like an apple), dried, sliced with cream, pickled, spiced, made into jam, baked into a delectable pie, distilled into an elegant liqueur or frozen with ice cream.

Galaxy peach, a new peento peach by ARS. Peento peaches are flattened rather than perfectly round. Peggy Greb, USDA Agricultural Research Service, www.forestryimages.org

The word 'peach' most likely was derived from the Latin plural of persicum malum, meaning 'Persian apple'. In middle English this plural was corrupted to peche which is very close to its common name today. Furthermore, peach bears the scientific name of Prunus persica. Thus, both its common and scientific names lead one to the assumption it is native to Persia (now Iran). This, however, is not the case. Linguistics is an important tool in tracing the origin of a plant and the fact there is no mention of peach in Hebrew literature or Sandskrit suggests it was unknown from Persia to western India as early as 1500 B.C. However, peaches were mentioned in Chinese literature as early as 2000 B.C. and China is now credited as the place of origin of this prized fruit.

Peach probably was carried from China to Persia along the silk trade routes in the pre-Christian era. By 332 B.C. it was thought to have reached Greece where a Greek writer (erroneously) credited it as Persian in origin. Peach made its way to Italy later and was mentioned by the Roman writer Virgil (70-19 B.C.). During the following centuries its culture spread across the more temperate portions of Europe due to the tree's (somewhat) tender nature. The Spaniards are credited with introducing peach to the new world in the sixteenth century and by 1571 three types of peach were being produced in Mexico. Evidently, Native Americans were fond of peaches and William Penn wrote there was "not an Indian plantation without them." Oddly enough, peach did not make it into England or France until the seventeenth century but became a popular (although rare) treat when it did.

Peach has long been steeped with symbolism. The Chinese associated it with longevity and considered it to have mystical attributes. The Chinese word tao supposedly means peach. Accordingly, the peach became a symbol of fertility and affection in China. Ancient Egyptians used peach as an offering to their god of tranquility. Peach was considered the fruit of Venus (goddess of love) in Roman mythology and St. Albertus Magnus believed that peaches were aphrodisiacs and promoted promiscuity. On a less risque note, peaches were associated with truth and sincerity. A peach with leaf attached was used to symbolize the union of the heart and tongue (truth).

Peach tree with fruit. Carroll E. Younce, USDA Agricultural Research Service, www.forestryimages.org

As previously mentioned, peach is not the hardiest of fruits. Flower buds are endangered at temperatures around -10 degrees while -20 degrees will frequently kill wood. Additionally, peaches suffer the tendency to be coaxed out of dormancy by late winter or early spring warm weather. This causes the flower buds to loose their hardiness and makes them quite susceptible to spring frosts.

Peaches can be separated into two distinct types: clingstone and freestone. As the name implies the flesh of the peach clings to the seed (pit) of the former but can be loosened from the latter with relative ease. Most of the peaches available for fresh consumption are of the freestone type. Additionally, peaches can be separated into those with yellow flesh versus those with white flesh. Many consider white-fleshed peaches to be a bit less acidic in nature than yellow-fleshed ones, giving them a milder, more delicate flavor with honey-like or vanilla overtones.

Whatever their color, peaches are rather delicate and need to be handled carefully to prevent bruising. Ripeness can be judged both by color, firmness and aroma of the peach. Select those that are fully colored (lacking green on the underside) and just beginning to soften. A creamy or golden undertone (ground color) probably is a better indicator of maturity than the rosy blush most peaches develop. Peaches also should emit a strong "peachy" fragrance and be free from bruises. Ripe peaches can be stored in a refrigerator for up to a week, depending on their degree of maturity, but should be allowed to come to room temperature before consumption for ultimate eating pleasure.

As an interesting aside, along with other members of the genus Prunus, peach leaves, flowers and (especially) seeds contain cyanogenic glycosides that are metabolized in the body to yield cyanide. The latter, of course, is quite toxic in large dosages. In plant tissue these compounds are in low enough in concentration to be considered therapeutic by some and seeds of Prunus species have been used as a possible treatment for tumors since as early as 25 B.C. Today peach bark is used by advocates of herbal medicine as a treatment for bladder and urinary tract problems, a mild laxative, an expectorant for the respiratory system and others.

So, the next time you enjoy the unique flavor and juicy sweetness of a fresh peach (be it from Missouri or elsewhere), savor the moment and remember you are participating in a tradition at least 4000 years old.

David Trinklein
Associate Professor Plant Sciences
TrinkleinD@missouri.edu