Split peach Calories

The pit comes away easily from a split peach, while clingstone peach flesh holds tightly to it. That makes split peaches especially convenient for slicing and removing the stone by hand.

A ripe split peach gives slightly when pressed gently and has a sweet, fragrant smell. Avoid fruit that is rock-hard, badly bruised, leaking, or moldy; a greenish background color can also indicate it needs more time.

Leave a firm split peach at room temperature, out of direct sun. To speed ripening, place it in a paper bag and check it regularly; move it to the refrigerator once it feels gently soft and smells sweet.

Keep unripe split peaches at room temperature until they soften, then refrigerate them to slow further ripening. Handle them gently because ripe peaches bruise easily, and refrigerate cut fruit rather than leaving it out.

Yes, split peaches freeze well for cooked dishes and smoothies, though they soften after thawing. Wash and dry them, remove the pits, slice the fruit, and pack it in an airtight freezer container.

No, peeling a split peach is optional; its skin is edible. Wash it well under running water before eating, and peel it if you prefer a smoother texture for a sauce, pie, or other recipe.

Cut split peach flesh browns when it reacts with oxygen. Toss the slices with a little lemon juice and refrigerate them in a covered container to slow the discoloration.

Yes, split peaches work well in pies, crumbles, and baked desserts because their pits are easy to remove. Use ripe but still fairly firm fruit so the pieces hold their shape better during baking.

Yes, rinse a split peach under clean running water and rub its surface gently before eating or cutting it. Washing first helps avoid transferring dirt from the skin to the flesh with a knife.