Peaches

Peaches Peaches are my favourite fruit, Plump, juicy, and tantalizing Of cling and freestone varieties That are rounded, fitting in the hand, And wrapped in fuzzy skin covers Of melded red and yellow colours. Each bite is a tasty adventure With exquisite flavours bursting Peachy squirtings into the mouth That flood the buds of the tongue and roof. Either white- or yellow-fleshed drupe; Peaches in season are delicious! *** Note: The name “peach” is derived from Persia, from which the fruit was transplanted to Europe. Peaches belong to the stone fruit (aka drupe) family and can have either white or yellow flesh. Cultivated peaches are classified as clingstone, freestone, or semi-freestone/semi-clingstone depending on whether the flesh sticks to the stone or not. Peaches with white flesh typically are very sweet with little acidity, whereas yellow-fleshed peaches typically have an acidic tang coupled with sweetness. Low-acid, white-fleshed peaches are the most popular varieties in China, Japan, and neighbouring Asian countries, while Europeans and North Americans tend to favour the acidic, yellow-fleshed cultivars.