I Tried Every Possible Method of Slicing a Peach and Found the Best Way to Get Every Last Bit

How do I cut a peach? Mostly, I don't. When peaches reach their incomparable glory at the height of summer, I have one main way of eating them: over a sink, the juices cascading down my arm as all but the pit disappears into my mouth. But every once in a while there is justifiable cause to cut up a peach, say, for a fruit salad, galette, or cobbler.

This guide will show you how to slice and dice your peaches into whatever shape you desire. It should go without saying, these methods also work for nectarines, apricots, and plums; you will have to choose the cutting method depending on whether those fruits are freestone or clingstone, just as would a peach.

Freestone vs. Clingstone Peaches

Before I walk you through the steps for cutting up a peach, it's worth taking a moment to point out that there are two basic categories of peach that can impact how you cut it up: freestone and clingstone peaches. Most of the peaches I come across nowadays are freestone, which is the easier kind to deal with, but clingstones still exist, so it's good to be aware of them.

The difference between the two is exactly as the names suggest. Freestone peaches have pits that separate easily from the flesh, while clingstones will fight you every step of the way. This means that the method of cleaving the flesh off a peach changes depending on what kind of peaches you have. In the following guide, I'll walk you through the more common method with freestones. At the end, I'll show you how to tackle a clingstone peach.

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