De-fuzzing Peaches?

Today I learned of yet another way we have the ability to adulterate produce.

We can de-fuzz peaches.

I’m not talking about washing off a fresh peach and then gently drying it off with a cloth, during which some of the ‘fuzz’ might come off.  

Nope, I’m talking about either mechanically assaulting, chemically treating, or, worst of all, genetically engineering peaches to not have fuzz.

De-fuzzing peaches, for no other apparent reason than ‘the consumers want peaches without fuzz’ according to a representative from the California Tree Fruit Agreement, which represents growers in our state.

Seemingly the most benign approach would be the first- mechanically, in which the fruit passes down an assembly line and is scrubbed free of its fuzz.

But why?

Still too much handling.

I don’t feel that fruit should require an assembly line.

As far as chemically treating the poor little stone fruits or growing them from a GMO source, is there really even a reason to discuss why both are bad ideas?

If you’re that opposed to the fuzz, opt for the very close but not exactly the same fruit- a nectarine.

The only differences between peaches and nectarines are the lack of fuzz on the nectarine skin, size (nectarines tend to be smaller) , scent (nectarines are more aromatic than peaches) and color (nectarines have more red color on the fruit surface).

Both are Paleo and when in season, an absolutely fantastic part of a refreshing snack, just as is, or sliced, frozen and eaten as a dessert.

When are we going to stop fixing things that aren’t broken?