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| − | {{fruit}} | + | {{wikipedia::Peach|Peach}} |
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| − | [[Image:Autumn Red peaches.jpg|thumb|right|200px|peach]]
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| − | The '''peach''' is a stone fruit related to the [[Cookbook:Plum|plum]], [[Cookbook:Cherry|cherry]], [[Cookbook:Almond|almond]], [[Cookbook:Apricot|apricot]], and [[Cookbook:Nectarine|nectarine]]. Peach flesh tastes and feels somewhat like [[Cookbook:Mango|mango]] flesh. Freestone peaches have flesh that separates easily from the pit. Cling peaches have flesh that clings to the pit. Cling peaches taste a bit better, but might not be worth the trouble. Peaches are fuzzy on the outside; some people will want to peel off the skin.
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| − | Choose peaches with a strong and pleasant smell. Peaches will soften if left around, but will not gain a nice ripe taste and smell. Do not refrigerate peaches.
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| − | ==Recipes featuring peaches include==
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| − | * [[Cookbook:California Fusion Peach Salsa|California Fusion Peach Salsa]]
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| − | * [[Cookbook:Peach Cobbler|Peach Cobbler]]
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| − | * [[Cookbook:Easy Peach Cobbler|Easy Peach Cobbler]]
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| − | {{commons|Prunus persica}}
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