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Corsica is the assurance of an optimal sunshine with its undulating hillsides which give a unique taste to the fruits. This region offers a generous soil and a privileged climate due to its superb location between the sea and the mountains. Corsican peaches are famous for their sweet taste and extremely juicy texture. A good peach has a thin skin, free of bruises and brown spots. It is fairly firm but not hard and has a good aroma. You can feel it gently: it should be quite soft under your finger.
Corsican peaches are beautiful to eat as is, ripe. They are also particularly suitable for cooking. They can be pan-fried with a little sugar or honey, poached in syrup or wine, roasted, garnished with charlotte, pie or clafoutis, grilled on a skewer, transformed into ice cream or sorbet but also into jam and jelly.
The yellow peach is a fragile fruit that must be eaten quickly when it is ripe. If it is not, it will ripen in two or three days at room temperature. To freeze peaches, it is recommended to pit them (keeping the pits would make the fruit bitter), before cutting them into quarters and sprinkling them with lemon juice.
Yellow peaches are richer in antioxidant and protective molecules (carotenes and flavonoids) than white peaches. Like the white peach, it contains carbohydrates, is rich in fiber and has a lot of minerals but few vitamins.