The peach (arhu) is regarded as one of the most delicious fruits of the world. It is a fruit of the temperate climate. Its most important value lies in its flavour. The fruit is at its best when it is thoroughly ripe but not soft or over ripe.
The peach belongs to the family of plums, apricot and cherry. It has a spongy crisp pulp which is rich in water and potash. It is white, yellow or red in colour and it generally remains fixed to the stone. It is thus known as clingstone or freestone fruit. The fruit grows on a medium size tree, which is between three to six metres in height and has fragrant blossoms of pink colour.
The botanical name of peach is prunus persica. It is believed to be a native of China, where it has been cultivated for more than two thousand years before the Christian era. The Chinese highly valued the fruit and the fragrant pink blossoms, which they believed had a magic power to protect their owners.
The peach had spread, via Turkestan and north-west India, through to Persia at a very early date. From Persia, the fruit was introduced into Rome in the first century A.D. The Romans called the fruit Amygdalus persica which means almonds of Persia. They dedicated it to Venus and gave it a place of pride at their banquets. They did their utmost to popularise it in Europe, South America, the U.S.A., South Africa and temperate regions of Asia and Australia.
Nutritive Value
The peach is a good source of easily assimilated energy. It contains an appreciable amount of vitamins A, C, and niacin. The vitamin C content of the fruit rises as the maturity progresses. The peach is rich in minerals, especially iron, with the alkaline reacting elements vastly in excess over the acid reacting elements.
An analysis of the fruit shows it to contain moisture 86.0 per cent, protein 1.2 per cent, fat 0.3 per cent, minerals 0.8 per cent, fibre 1.2 per cent and carbohydrates 10.5 per cent per 100 grams of edible portion. Its mineral and vitamin contents are calcium 15 mg. percent, phosphorus 41 mg. per cent, iron 2.4 mg. per cent, thiamine 0.02 mg per cent, riboflavin 0.03 mg. per cent, niacin 0.5 mg. per cent and vitamin C 6 mg. per cent per 100 grams. The peach is also a rich source of boron, a trace mineral that affects the electrical activity of the brain. Its calorific value is 50.
Curative properties
Peaches have been used as a food medicine from ancient times. Their medicinal virtues were first discovered and described by the Greek physicians in the first and second centuries A.D. According to Dioscorides, the fruit, if eaten daily, cleansed the system and promoted a good complexion. Peach strengthens the stomach and promotes its action. It also exercises soothing effect on the skin and mucous membranes and helps prevent and cure scurvy. The bark, leaves and oil from the seeds are all used in present day pharmacy for their sedative, diuretic and expectorant properties.
Intestinal Disorders: The peach is regarded as an effective food medicine for indigestion, dyspepsia and chronic intestinal disorders. It provides gentle stimulation for the intestine. Owing to its sedative effect, the peach is also useful in 'morning sickness' associated with pregnancy, and in cases of vomiting generally. It is said that eating the fruit with its peel before going to bed daily cures habitual constipation.
Cholera and Jaundice: According to Culpeper, 'For children and young people, nothing is better to purge cholera and jaundice, than the leaves or flowers of this tree being made into a syrup or conserve.
Respiratory Disorders: An infusion of the bark or leaves is considered beneficial in alleviating coughs, in soothing the inflamed mucous membranes of the bornchia in chronic bronchitis, and for whooping cough. The infusion should be of either 15 gm. of the bark or 30 gm. of leaves in half a litre of boiling water. The infusion should be allowed to cool for half an hour before use. It should be taken in doses of a teaspoon to a tablespoon according to age.
Sores ad Boils: A poultice made from a peach leaf is beneficial in the healing of sores and boils. It should be applied in the night before retiring and allowed to remain there for the whole night.
Beauty Aid: The skin of the peach is useful in improving complexion. "A complexion like peaches" is a common expression often heard. The inside of peach peelings should be gently massaged on the face every night for a few minutes. The moisture should not be rubbed off afterwards. This will cleanse the skin thoroughly and free the pores. It also has a gentle astringent action and tightens the muscle of the face slightly, thus preventing sagging tissues.
Uses
The ripe fruit is used in salads, breads, sandwiches, cakes, pies and ice creams. It is also widely used in the manufacture of jams, preserves, confectionery and liqueurs.
--The author writes on healthcare issues and is based in Mumbai