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Peaches are sweet, juicy stone fruits with velvety skin and fragrant flesh. They're a good source of vitamins A and C, and contain unique bioactive compounds including chlorogenic acid that may help manage blood sugar and support heart health.
In freestone peaches, the flesh separates easily from the pit—ideal for eating fresh or baking. Clingstone flesh clings to the pit and is often used for canning. Freestones are more common at farmers markets and grocery stores.
Yes! Peach skin is edible and contains extra fiber, vitamins, and antioxidants. The fuzzy texture is harmless. If you prefer smooth skin, nectarines are essentially fuzz-free peaches with similar nutrition.
Mealiness results from improper cold storage—peaches stored cold too long before ripening develop this unpleasant texture. Choose peaches that were allowed to ripen before refrigeration, or buy from local sources.
Ripen at room temperature until fragrant and slightly soft. Refrigerate ripe peaches for 3-5 days. To freeze, blanch briefly, peel, slice, and toss with lemon juice before freezing.
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