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China grew the "tao," or peach, over 2,500 years ago, revering the fruit as a symbol of longevity and immortality. Peaches rank as one of the four most popular American fruits, along with apples, bananas and oranges. The United States produces one-fourth of the total world supply. [www.QinSen.com]
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Varieties: [www.QinSen.com]
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Freestone [www.QinSen.com]
With this variety, the name means just what it implies; the fruit easily separates from the stone or pit. [www.QinSen.com]
Clingstone [www.QinSen.com]
The flesh clings to the pit. The first to arrive on the market are clingstone. Later in the season, cling-free varieties are available.
Selection:
Look for fruit with a creamy or yellow background color and sweet fragrance. Red blush is an indication of variety, not ripeness. Avoid bruised fruit. Ripe peaches give to gentle pressure.

Storage:
Ripen at room temperature in a loosely closed paper bag. (Ripening softens the fruit, which allows the natural sugar to flow through it.) Refrigerate ripe fruit, unwashed, up to 3 days.

Uses & Preparation:

Eat out of hand.
Use for canning.
Popular in peach pie.
Cut up in cereal.
Grill, especially with pork or chicken.
Modern commercial washing procedures now remove much of the fuzz from peaches before they reach the market.
To peel peaches, dip in boiling water for 10 seconds; remove with a slotted spoon and slip off skins.
To cut, slice around seam, twist peach in half and lift or cut out pit.
To prevent browning, squeeze fresh lemon juice over cut surfaces.
Availability:
California and southern states -- May through September.
Chile -- January through March.
Home-grown -- July through September.

Nutrition Information:

Fat, saturated fat, sodium and cholesterol free.
High in vitamins A and C.