When I buy peaches, nectarines, plums, etc, sometimes I can cut the flesh of the fruit in half, give it a gentle twist and it easily releases from the pit. Other times, I try the same thing and it won't come off the pit. Then I end up with a mashed-up juicy mess and very little edible fruit.
So my question is: Is there any way I can tell (before buying it) whether or not it will be one that comes off the pit? Are there certain types/breeds that do/don't? Is it a ripeness issue?
Or, if you prefer, is there a better way to slice up peaches, etc?
Thanks! 
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2 responses so far ↓
1 dvalleymom11 // Jul 18, 2008
I'm from the South and although I'm no expert, there is a "clearseed" peach. The clearseed can be cut and pulled apart just as you stated. Most other pitted fruits are best eaten around the pit - not a good look in front of others - but the best way to eat almost every bite of the fruit. Otherwise, I'd go for the fruit that feels firm to the touch yet fragrant. That's a good sign the fruit will be ripe, yet firm enough to pull from the seed.
2 elliebear // Jul 18, 2008
Cling peaches do just that,
they cling tight to that seed.
Make the cut inward to the seed.
Cut out the first slice, then pre slice
and cut around the seed.