Contributed by Angela Cleveland

Aside from the warm weather, sandy beaches, and alluring wineries, tourists are drawn to the Okanagan for our fruit. The peach is one of the best known of these tantalizing fruits. And it is no wonder! As someone once said, “An apple is an excellent thing – until you have tried a peach.” Peaches are packed with an intense summer flavour and provide us with vitamins and minerals such as vitamin A and C, potassium, niacin, and iron.

The peach has had a long journey to reach this part of the world. First discovered in China over 2000 years ago, it quickly spread across the continent and became a favourite of the Persians. The Persians then brought it to the Romans, and the Romans to the Spaniards. By the 16th Century, the peach was on its way from Spain to the Americas where it was spread by various Native American tribes. It wasn’t until two centuries later that it arrived in England and France.

Since the early days of the peach in China, it has undergone many changes. There are now hundreds of different types of peaches, which can be divided into two groups: clingstone and freestone. The flesh of the freestone peaches separates easily from the pit. The flesh of the clingstone, as its name denotes, clings to the pit. Freestone peaches are usually used for fresh or frozen dishes, while the clingstone are usually used for canning.

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