A Step-by-Step Guide:
Learn how to cut a peach to make halves, wedges, and cubes. Simple knife cuts and pit removal make it easy to prepare for salads, desserts, dips, and beverages!
Removing the pit:
Wash and dry the peaches thoroughly.
Place the unpeeled peach on a stabilized cutting board on its side.
Hold the peach, starting at the top of the stem where the natural indent is. Use a small sharp paring knife to cut down into the side of the flesh until it hits the pit.
Continue to slice around the center of the peach, rotating it around the pit until the paring knife reaches the other side.
Option 1 – Remove the pit by twisting two peach halves:
Hold each half, then twist. If it comes apart quickly, you have a freestone peach. If you need to cut away the pit from the flesh, it’s probably a clingstone peach.
I always use a small knife to ensure that you don’t cut yourself. Choose one of the sides, then use the blade’s tip to make minor cuts, following the curvature of the pit to separate the flesh. The other half will now still have the pit still attached in the center. Make small, shallow, sawing motions to remove it.
Cut into wedges or cubes:
Working one half at a time, cut into quarters or wedges about ½ to ¾- inch thick. Cut into smaller cubes if desired. Add to a fruit salad, salad, or dice for a dip or topping on a dessert.
Option 2 – No pit removal
Similar to making wedges with peeled peaches, you can cut wedges around the fruit. Use a small paring knife to cut away each piece from the pit. I find this to be a faster, alternative method. This technique only works well for quarters or wedges.
©2022 Regina Mitchell | based in las vegas + teaching virtually worldwide