Peaches are the third most popular fruit in the United States, just behind apples and oranges.

Widely planted across the eastern seaboard by the early settlers, there are dozens of varieies to choose from. The earliest cultivated varieties including Elberta, Hale, and Rio Oso Gem have the juiciest texture and can usually be found at organic farmers markets.

Peaches are a good source of vitamin C, and also provide boron, flavonoids and carotenoids.

HEALING TIP: Because peaches are on the Environmental Working Group’s list of the most chemically contaminated foods – the Dirty Dozen – be sure to always pick organic. 

Glycemic Index=42
Glycemic Load=5
Antioxidant Score (ORAC)=1,814

Selecting and Storing Peaches

Choose plump peaches with smooth skins and a pink or red "blush" on their cheeks. They should give slightly to gentle pressure and have a mild fragrance. Store ripe peaches in the refrigerator crisper where they will keep three to five days.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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