How to Peel and Slice Peaches

Need to peel and slice peaches for a recipe? Here’s how to do it like a pro.

Peaches

Photo by Meredith

For best results, use freestone peaches. These are the kinds of peaches that easily release their large inner seed, also called the pit or stone. Clingstone peaches have pits that hold tight to the surrounding peach flesh, making it very difficult to cut and slice them.

This is how easy it is to cut open a freestone peach. You just cut along the natural seam and twist the two halves in opposite directions. A freestone peach will pop right open if it’s ripe.

Cutting Open a Freestone Peach

Video by Chef John


Learn all about peaches, including how to buy and store them.


Two Easy Ways to Peel Peaches

1. Vegetable Peeler or Paring Knife Method

Use a vegetable peeler or small, sharp paring knife to peel whole, halved, or sliced fruit. Watch Chef John demo this quick method on the freestone peaches he just cut open.

Peeling a Peach with a Vegetable Peeler

Video by Chef John

Peeling a Sliced Peach

Use this method when you only need a few slices of peeled peaches. Peaches have been cut in half and then sliced into wedges. You then remove the skin by running a small, sharp paring knife between the flesh and the skin.

Peeling a Sliced Peach

Video by Chef John

2. Blanch and Shock Method

Blanching and shocking sounds dramatic, but it simply means a brief dip in boiling water followed by a chilly dive into icy water. It’s the combo of extreme hot and cold that causes the skin of the fruit to loosen its grip so the peach practically peels itself.

This works best with perfectly ripe peaches. If you have underripe peaches, it’s better to peel them with a knife.

Start by blanching and shocking one peach at a time until you get comfortable with the process. After that, you can do several peaches at once.

1. X marks the spot. Cut an x into the base of each peach with a sharp knife. This will help the skin slip off after you blanch and shock the peach.

Cut an X in the Bottom of the Peach Before Blanching and Peeling

Photo by Meredith

2. Blanch. Bring a pot of water to a boil. Place a peach in the pot, making sure it’s fully submerged. Leave it in the boiling water for 30 seconds.

Blanch and Shock Peaches

Photo by Meredith

3. Shock. Using a slotted spoon, lift out the peach and immediately place it into a bowl of water and ice. Leave it in the water for about 10 seconds.

Shock Blanched Peaches in Ice Water

Photo by Meredith

4. Skin. Remove the peach from the icy water. Use your fingers or a small, sharp paring knife to remove the skin. Watch out! Skinless peaches can be very slippery, so have a bowl ready to catch them.

Blanching Shocking and Peeling Peaches_Peeling

Photo by Meredith

5. Pit. Slice the peach in half from end to end, letting your knife run along the shape of the pit. Gently twist the halves apart to free the pit. Use your fingers or a small knife to remove the pit.

Removing the Pit from a Peeled Peach

Photo by Meredith

How to Slice Peaches

You can slice peeled or unpeeled peaches. The recipe you use will usually specify whether or not to leave the peels on.

Here’s how to slice a peach that has already been cut in half. Note that you slide the knife forward to start the cut, then finish by pulling the knife back and through the fruit.

And here’s how to quarter and slice a peeled peach half.

Quartering and Slicing a Peach

Video by Chef John

Don’t Toss the Peels and Pits

No need to waste the trimmings from peeled peaches when you can eat them instead. Check out this recipe for peach jelly from A Green Routine. Using peach peels, pits, and pectin, you can actually make a toast-worthy spread. Genius way to reduce food waste!

Related Peachy Goodness

Now that you know how to peel and slice peaches, you can tackle any of these top-rated peach recipes.


Get more cooking tips and awesome food finds.