The word 'peach' is derived from the classical Roman name for this fruit, malum persicum, or 'Persian apple,' as it was through Persia that the peach was introduced to the countries around the Mediterranean. There are various peach varieties available, with flesh ranging in colour from white to yellow and a difference in the fruit's firmness. The yellow varieties were not developed until the 1850s. Varieties with firm flesh around the stone are mainly grown for drying and canning. The flavour of the peach is said to continue developing even after harvest. Peaches should never be stored in places that are too cold, or the flesh will become mealy.
Basic techniques: puréeing, juicing, stuffing, grilling, marinating, infusing, ice cream, caramelising, poaching, drying.
Flavour combinations: blue cheese, almond, orange, apricot, prosciutto, vanilla, strawberry, raspberry, mango, grape, clove, blueberry.