If you love to eat peaches brought at local farmer’s markets, then you already know that they often have more fuzz than those brought at major retailers. The reason is that before peaches are shipped to major retailers, a wet knife is used to remove most of the fuzz. The equipment needed to do this is very expensive so it is normally not done to peaches sold at farmer’s markets, according to a Huffington Post.
If you are repulsed by the fuzz on peaches, then you might consider eating a nectarine instead. The difference between a nectarine and a peach is just one gene. That gene is the one that produces the fuzz. It is a recessive gene.
While no one knows for sure rather the nectarine or the peach came first, prominent pomologists suggests that it was the nectarine. They believe that peaches were created by crossing almonds and nectarines.
Growing peaches is big business in some areas of the United States. Over 60 percent of the commercially available peaches are grown by farmers in California. About 15 percent comes from South Carolina with the remaining peaches coming from Georgia.
A variety of commercial peaches are grown by California farmers. Consumers who want to buy the best ones will buy the ones that have just ripened before being shipped to your local grocer. The earliest of these is the July Flame which growers try to start picking in the San Joaquin Valley by the end of June. This peach has a red skin and deep orange flesh. The next peach to ripen is the white fleshed Nectar peach which starts to be available in mid-July. The last commercially available peach to ripen is the Elegant Lady.
In order to give shoppers peaches throughout the year, many peaches are commercially processed. About 85 percent of them are canned with another 15 percent being frozen.
Peaches brought in the grocery store are usually grown in the United States. It is cost prohibitive to ship them in from other locations. Many people, however, believe that the very best peaches are found in a valley in China.