What’s So Great About Peaches?

Each Peach Pear Plum, I spy Tom Thumb … and he’s 97, doesn’t need glasses and his skin is amazing!

As a Canadian I live for the summer growing season. Beginning with spring asparagus and early strawberries, then into late summer peaches, plums, apricots, blueberries, and the corn and tomatoes and…ahhh. I’m in heaven.  I have three farmers markets within five minutes of my front door, each with its own character and specialties. I almost enjoy watching the diverse customers and vendors as much as I do selecting my bounty. They are busy little hubs of hipsters on vintage bikes, moms pushing pricey strollers, fussy foodies asking about the geneology of the arugula.  And just so you know I’m not judging, I admit to being all of these people at one time or another.

These markets are my happy places.  Maybe a little too happy.  I literally go bonkers for fresh, in-season, local fruit.  And right now I can’t get enough peach action. They aren’t around for long, but while they are here there will always be a basket on my counter and I will in all probability eat three a day, which would explain how regular I am these days. What?  Too much information?

In addition to being an excellent source of soluble fiber, which is known to lower cholesterol, and help eliminate toxins from your body, peaches are packed with Vitamin C, an antioxidant a tissue builder and immune booster, along with Vitamin A, critical for eye health among other things.  And to a lesser extent peaches are a source of Vitamin E, another antioxidant, as well as Vitamin K, which aids blood clotting. Peaches are also rich in potassium, a mineral that helps maintain healthy blood pressure and are a perfect source of calories to keep your energy up. Just keep in mind that if you peel or cook the peach, you will loose much of the nutritional makeup. Still bloody delicious, mind you.

But the real news on the peach? According to Science Daily, the peach and its pitted peers (namely the plum) might be getting superfood status. A recent study performed by AgriLife Research in Texas tested peach and plum extracts against aggressive breast cancer cells and the results were exciting as the extracts killed the cancer cells but left the normal cells alone. “A closer look at the extracts determined that two specific phenolic acid components — chlorogenic and neochlorogenic — were responsible for killing the cancer cells. The two compounds are very common in fruits, but the stone fruits such as plums and peaches have especially high levels.”

So, if you need another reason to get your fill of peaches this season, you’ve got it.