Peeling, Pitting, and Slicing Peaches
How to Prepare Peaches: Slice, Pit, Peel (Raw or Boiled)
Slicing Peaches Through the Equator (for Freestone Peaches)
**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)
**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)
**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)
**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