Peach (Prunus persica L.), a nutrient-dense fruit of the Rosaceae family, is among the world’s most widely consumed stone fruits due to its pleasant flavor, tender texture, and rich nutritional profile. Originating in China around 1100 B.C., it later spread globally, reaching Mexico in 1600 and becoming commercially cultivated in the United States by the nineteenth century. Peaches are known for their high water content (88.87 g/100 g), low fat, and a diverse range of macro- and micronutrients including carbohydrates, organic acids (citric, malic, folic), calcium, magnesium, phosphorus, and potassium. B-complex vitamins dominate their vitamin profile. Peaches also contain phytochemicals like phenolic acids, carotenoids, flavonoids, and volatile compounds. The peel has a higher concentration of antioxidants compared to the flesh. Seeds and kernels are rich in minerals, fatty acids (palmitic, oleic, linoleic), and phytosterols such as β-sitosterol. Bioactive compounds like amygdalin, hydroxycinnamic acid, and catechins exhibit strong therapeutic potential, including anticancer and antiaging effects. Various parts of the plant offer pharmacological benefits—seeds, kernels, and leaves exhibit antioxidant, anti-inflammatory, antidiabetic, antimicrobial, analgesic, and cytotoxic properties. Traditionally, P. persica has been used to treat ailments like rashes, eczema, earache, piles, and women’s health issues. Its leaves also possess laxative, insecticidal, and anthelmintic effects. Despite its rich bioactive content and traditional uses, more scientific exploration is needed to fully validate the medicinal potential of peach. Understanding its biological properties and safety profile is essential for informed therapeutic application. This chapter focuses on the nutritional and medicinal aspects of Prunus persica, highlighting its bioactive compounds and their roles in promoting health and preventing disease.