How to Cut a Peach in 5 Steps

You can eat peaches whole, but they’re also great for various recipes, including peach preserves and peach cobbler. Follow these steps to cut ripe, juicy peaches:

1. 1. Peel the peaches (optional). If a recipe calls for peeled peaches, it’s best to peel them with a paring knife or peeler before you cut them. Alternatively, you can leave the peach skin if a recipe calls for unpeeled peaches.
2. 2. Slice the peaches in half. Place your peaches on a cutting board. Using a sharp paring knife, slice evenly down the middle, from the top to the bottom of the fruit.
3. 3. Remove the peach pits. You can pull one-half of freestone peaches cleanly away from the pit, while clingstone peaches will take a little more work.
4. 4. Quarter the peach flesh. After pitting the peaches, slice the peach halves in two, making quarters.
5. 5. Cut the peaches. After quartering the peaches, you can slice and dice the fruit according to your recipe. Cut thin peach slices for canning or peach pie and tarts recipes. You can also cut the wedges into smaller chunks to make preserves, fruit salad, or peach ice cream.

When you’re prepping for a peach recipe or simple summer snack, consider these tips:

1. 1. Choose ripe peaches. Ripe peaches taste best and are easier to peel. Look for peaches with bright flesh and a sweet, floral fragrance. Gently press your fingers into the peach near the steam—a ripe peach will have a slight amount of give in the flesh. If the peach is too soft, it may be overripe and mealy, and if it’s too firm, it probably lacks sweetness and juiciness.
2. 2. Ripen peaches at home. If ripe peaches are unavailable, you can buy fresh peaches before they are ripe at the grocery store or farmer’s market and ripen them at home. Simply place the peaches in a brown paper bag and leave them someplace warm with adequate air circulation. When they’re nicely soft, you can eat or cook them.
3. 3. Blanch the peaches. Quickly blanching the peaches in boiling water can make them even easier to peel. Place the peaches in boiling water for no longer than thirty seconds, then remove them with a slotted spoon and immerse them in an ice-water bath to loosen the skins.
4. 4. Gently twist the peach. For the clingstone peach variety, getting the pit free can take a little extra effort. After making a clean cut through the peach, gently twist each half in opposite directions to pry the stone loose from the peach flesh.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.