Blood peach: the friend of the grapevine!
Whether it is white, yellow or blood red, the peach owes its scientific name, Prunus persica, to Alexander the Great who brought it back to Greece from Persia. However, the peach in fact has its origins in China and some scholars believe it may have existed as far back as 6000 years ago. It began its long journey, travelling through Japan, India and Latin America via Spanish explorers in the 16th Century before landing in France and Great Britain a century later. In France, Louis XIII, Louis XIV and the entire court adored this new exotic fruit and developed several varieties, including the blood peach, also known as “la vineuse” (because of its color) or “pêche de vigne” because it ripens late, at the end of August or beginning of September at the same time as grapes. It is often planted in vineyards because it announces the presence of powdery mildew, a disease that whitens leaves, and so enables grape growers to protect their crops. In terms of taste, the blood peach offers an incredible range of flavors, including the fruitiness and sweetness of its yellow and white siblings (especially the latter) and flowery violet notes, as well as the tannic and bitter back-taste of its wine friend. This rich palette of flavors allows the blood peach to be used in all sorts of sweet and savory creations, in particular with duck or foie-gras. From a health point of view, the peach is an excellent source of fibers, vitamins A, B3 and C, as well as potassium.