Q&A for How to Eat a Peach

Peaches are full of vitamins and nutrients, such as vitamin E, iron, and magnesium. They contain no saturated fats and are low in calories as well.

It doesn't make much of a difference to eat the stem. Just avoid the small almond shaped seed in the pit which is poisonous.

A ripe peach will be fragrant near the stem and soft to the touch; it should not feel firm like an apple. If you slice it open, it will be either yellow or goldenrod on the inside, not pale. Peaches that feel heavy for their size will be extra juicy.

If a peach is green near the middle, it may mean that your peach was just a little under-ripe. It should be perfectly safe to eat, if not a bit more firm and bitter than a peach that's fully ripened.

Yes! The skin of a peach is high in fiber and other nutrients, which are very good for you. The main reason people peel peaches is simply because they don't like the texture.

Once you cut open a peach, you'll find the pit, many people think that the pit itself is the seed (it is not) but in actuality the real seed is encased in the center of the pit. You can get it out by using a simple nutcracker.

To char grill peaches from a pie, first remove them from the tart. Halve each peach, remove the pit, and then grill them cut-side down for 2–3 minutes until they are lightly caramelized.

You can use freshly sliced peaches in desserts, salads, with yogurt and cereals, or simply eat them as a snack.

The white spots inside a peach are usually sugar crystals naturally formed in the fruit or fibrous parts around the pit; they are generally harmless.

To freeze peaches, wash and slice them, remove the pits, and lay them in a single layer on a tray to pre-freeze. Then transfer them to airtight bags or containers for long-term freezing.