August 27th is National Peach Day! To celebrate, here is our guide on how to cut a peach.
Choosing the Right Peach
Identifying Freestone vs. Clingstone Peaches
When picking peaches, it's important to know the difference between freestone and clingstone varieties. Freestone peaches have pits that easily separate from the flesh, making them perfect for snacking and cooking. Clingstone peaches, on the other hand, have pits that stick to the flesh, which can make them trickier to work with. These are often used for canning.
Signs of Ripeness
To find a ripe peach, use your sense of smell. A ripe peach will smell sweet. It should feel slightly soft when you press it, but not mushy. The color should be a deep yellow with a blush of red. Avoid peaches with green spots, those are not ripe yet. Also, steer clear of any with brown spots or bruises.
Where to Buy the Best Peaches
For the best peaches, visit your local farmer's market during the summer. These peaches are usually fresher and more flavorful than those found in grocery stores. If you do buy from a store, look for peaches that are in season and check for signs of ripeness before purchasing.
Cutting Techniques for Freestone Peaches
Halving the Peach
Make sure you have a sharp kitchen knife. We recommend the SolBlade Origin Collection, which features a Chef's Knife, Santoku Knife, and Paring Knife. Any of those knives can be used for cutting a peach. Freestone peaches are known for their pits that easily separate from the flesh. To start, find the seam that runs from the top to the bottom of the peach. This seam will guide your cut. You can either slice along the seam or rotate the peach 90 degrees and cut perpendicular to it. Once you've made your cut, twist the two halves in opposite directions. They should come apart easily, with one half holding the pit.
Removing the Pit
After halving the peach, carefully remove the pit from the half that holds it. Use a knife to gently pry it out, but be cautious not to damage the flesh too much. If the pit leaves behind any tough bits, trim them away with a paring knife.
Slicing and Dicing Options
Once the pit is removed, you can slice or dice the peach as you like. For slices, place the peach half cut side down and make vertical cuts of your desired thickness. For wedges, make radial cuts. If you prefer diced peaches, slice the peach half into planks, then stack the planks and cut them into cubes. This way, you can enjoy your peaches in various forms, perfect for different recipes or snacks.
Handling Clingstone Peaches
Cutting Around the Pit
Clingstone peaches have pits that cling tightly to the flesh, making them a bit tricky to cut. Start by washing the peach thoroughly under cool running water. Hold the peach with the stem side up and use a paring knife to cut into the flesh until you hit the pit. Continue cutting around the pit, following its natural curve. This will give you several slices of peach, which you can then cut further if needed.
Extracting the Flesh
Once you have cut around the pit, you can start to extract the flesh. Use the tip of your knife to make small cuts along the edges of the pit. Gently pry the flesh away from the pit, being careful not to bruise the peach. This method may take a bit of patience, but it will help you get the most fruit from your peach.
Alternative Methods
If cutting around the pit seems too difficult, you can try an alternative method. One option is to slice the peach into wedges without removing the pit. Simply cut the peach into quarters or smaller wedges, and then use your knife to cut the flesh away from the pit. This method is quicker and can be just as effective, especially if you are planning to use the peach in a recipe where perfect slices are not necessary.
Happy National Peach Day!
