Originally, peaches used to be small, cherry-like fruits with a tiny bit of flesh. The ancient Chinese first domesticated them around 4,000 B.C. They tasted earthy and slightly salty. Peaches are now 64 times larger than their counterparts, 27% juicier, and 4% sweeter. If one of those new-age people complains that we’re eating genetically modified food, hand them a peach and tell them we already are. Wild peaches and cultivated peaches have very different flesh, too. After digging around a bit, researchers found that “wild peaches tended to have thin, tough, flesh. Cultivated peaches are larger and have a greater volume of flesh in proportion to the stone. Modern varieties also have a wider range of maturity times than wild peaches, allowing for a supply of fruit over a longer period.” The ones you find at the grocery store are sweeter and juicer than their wild counterparts.