Peach

Fruits are often eaten raw, cooked, or dried for later use. They are popular in ice cream, pies, and jams due to their juiciness and delicious flavor when fully ripe. Wild trees in the Himalayas can produce up to 36.5 kg of fruit per year. The fruits of the wild species contain about 5.2% sugar, 2% protein, and 1.6% ash. They are rich in vitamin C (2.3 mg per 100 g) and a good source of vitamin A. Wild peaches contain more nutrients than cultivated varieties. The fruits can vary in size, with wild specimens growing up to 7 cm in diameter and containing a pit. Flowers can be eaten raw or cooked, added to salads, or used as a garnish. They can also be used to make tea. Distilled flowers release a white liquid that gives a flavor reminiscent of the fruit’s pit. The seeds can be eaten raw or cooked, but do not attempt to eat them if they are too bitter, as they may contain high concentrations of cyanide. The seed contains up to 45% oil and can be used as a semi-drying oil. Gum can also be extracted from the trunk, which can be used for chewing.