Although its botanical name, Prunus persica, suggests the peach is native to Persia, it actually originated in China where it has been cultivated since the early days of Chinese culture. Peaches were mentioned in Chinese writings as far back as the tenth century B.C and were a favored fruit of emperors.

Its English name derives from the Latin plural of persicum malum, meaning Persian apple. In Middle English, it melded into peche, much closer to what we call it today.

The Persians brought the peach from China and passed it on to the Romans. The peach was brought to America by Spanish explorers in the sixteenth century and eventually made it to England and France in the seventeenth century, where it was a popular albeit rare treat. In Queen Victoria's day, no meal was complete without a fresh peach presented in a fancy cotton napkin.

Various American Indian tribes are credited with migrating the peach tree across the United States, taking seeds along with them and planting as they roved the country.

Although Thomas Jefferson had peach trees at Monticello, United States farmers did not begin commercial production until the nineteenth century in Maryland, Delaware, Georgia and finally Virginia. Although the Southern states lead in commercial production of peaches, they are also grown in California, Michigan, and Colorado.

Today, peaches are the second largest commercial fruit crop in the States, second only to apples. Italy, China and Greece are major producers of peaches outside of the United States.

Peaches help make the skin healthy and also add color to the complexion.

It has been seen that consumption of peaches helps in the removal of worms from the intestinal tract.

Being rich in Vitamin A, peaches might help prevent cancer in organs and glands with epithelial tissue.

Peaches comprise of more than 80 percent water and are a good source of dietary fiber, making them good for those trying to lose weight.

Consumption of peaches, on a regular basis, can keep your bowel movements regular and even prevent straining.

Researches have suggested that peaches have good to excellent antioxidant activity, some antimicrobial activity and good to excellent tumor growth inhibition activity.

Peaches have a small laxative effect and a powerful diuretic effect and thus, are recommended to people suffering from rheumatism and gout.

Peach flowers have sedative proprieties and are good for children who are restless, especially when boiled in water with sugar and honey. 

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Selecting
When selecting fresh peaches, look for ones that are soft to the touch, blemish free, and have a fragrant smell. Peaches that are mildly fragrant ripen into sweet and delicious flavors. Choose fruit that has a background color of yellow or cream and has a fresh looking appearance. Peaches may have some red "blush" depending on the variety, but this isn’t a sign of how the fruit will taste after it’s ripened. At home peaches can be ripened at room temperature in a brown paper bag in 2 to 3 days. Peaches are highly perishable, so don't buy more than you plan to use. When selecting can peaches, choose those labeled "packed in it's own juice" and "no added sugar"; these are the healthier choices.

Storing
The best time to eat peaches is when they are ripe. If they need to be stored they should be stored out of the sun in a cool area or stored in the refrigerator for 3 to 5 days. Peaches that need to be ripened can be stored in the refrigerator for up to 2 weeks, then ripened in a bag as stated above. Ripe peaches taste best when they're eaten at room temperature. So remember to take them out of the refrigerator one hour before eating. That way you'll really enjoy their sweet and juicy flavor!

Use
Wash peaches carefully in cool soapy water, then rinse well before eating or using. If used in cooking they peel really fast if blanched in boiling water for a minute then plunged into ice water to cool. In fruit salads or platters, sprinkle cut peaches with lemon juice to help them keep their great color.