Peeling, Pitting, and Slicing Peaches

Tip

How to Prepare Peaches: Slice, Pit, Peel (Raw or Boiled)

Slicing Peaches Through the Equator (for Freestone Peaches)
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Freestone peaches are easier to work with since the pit releases easily.

  • Rinse the peach under cold water to remove any fuzz or dirt.

  • Place the peach on a cutting board.

  • Using a sharp knife, slice around the peach horizontally, cutting through the equator (the line that would separate top from bottom), until you meet the pit.

  • Hold both sides and gently twist in opposite directions. The halves should separate easily.

  • Use your fingers or a spoon to remove the pit from the center.

Pitting Peaches (Clingstone or Halved)
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For clingstone peaches, the pit clings to the flesh, so you may need to slice around it.

  • If the pit doesn’t release easily after twisting, cut the peach halves into quarters and carefully slice the flesh away from the pit with a paring knife.

Peeling Peaches (Raw Method)
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Best for firm, ripe peaches.

  • After slicing and pitting, use a paring knife or vegetable peeler to gently peel the skin from each segment.

  • If the peach is ripe but not too soft, the skin should peel away smoothly.

4. Boiling Peaches to Peel (Blanching Method)
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Best for soft, very ripe, or large batches of peaches.

  • Bring a large pot of water to a boil.

  • Score a small “X” on the bottom of each peach with a knife (this helps the skin loosen).

  • Carefully drop peaches into the boiling water for 30–60 seconds.

  • Remove with a slotted spoon and immediately transfer to a bowl of ice water to stop the cooking.

  • After a minute in the ice bath, the skins should slip right off with your fingers or a paring knife.

Recipes:
Stewed Peaches
Peach Raspberry Moscato Sangria
Peach Bellinis

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