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Learn the trick on how to cut a peach into slices in only 15 seconds! Cutting clingstone peaches doesn’t have to be a chore when you learn this easy kitchen hack.
I’ve developed a fast way to cut a peach in only 15 seconds, and I really want to share it with you. Because nerdy life hacks own my heart.
This hack works amazingly well with either freestone or clingstone peaches. So, whether you’re getting ready to can peaches or you want to make some homemade peach ice cream, this tutorial will make your life so much easier.
When choosing peaches, they typically come in two forms – freestone or clingstone. Freestone peaches can easily be cut in half and separated because the pit (aka the stone) grows in a small cavity inside the peach.
Clingstone peaches, on the other hand, are like an annoying person at a party who won’t leave you alone. The peach pit grows into the flesh of the peach, making it necessary to cut around it.
How to Cut Clingstone Peaches
- Wash the peach. Make one circular cut through the peach, starting and ending at the stem.
- Just like you’re cutting a pie or pizza, make another cut through the whole peach, starting and ending at the stem. Then make two more cuts until there are four circular cuts through the peach, rendering it to eight sections.
- Starting at the stem, take your paring knife, and cut down, around the stone/pit towards the bottom of the peach.
- In only 15 seconds, you’ll have eight beautiful peach slices ready to eat!
If you’d prefer that the peaches be peeled before slicing, check out our tutorial on how to peel peaches. Listen, I really like peaches; it’s a whole thing. Is it an obsession? Maybe.
You can be the judge, though; check out my extensive list of peach recipes.
How to Cut a Peach (In Only 15 Seconds)
Equipment
Ingredients
- peaches
Instructions
- Wash the peach.peaches
- Make one circular cut through the peach, starting and ending at the stem.
- Just like you're cutting a pie or pizza, make another cut through the whole peach, starting and ending at the stem.
- Then make, two more cuts until there are four circular cuts through the peach, rendering it to eight sections.
- Starting at the stem, take your paring knife, and cut down, around the stone/pit towards the bottom of the peach.
Super helpful and simple. So happy to have this process explained to me in easy language- made my stressed mom brain and breakfast plate are both appreciative!
So glad it worked out for you Sara! And thanks for taking the time to leave a review. 🙂
The cutting process makes sense. But are you saying that we need to blanch the peaches before we cut them as you describe? I’m confused by your mention of blanching peaches.
Nope, not at all. It was just an aside/helpful tip because when people google how to cut a peach many are also searching for how to peel a peach. It was more of a “heads up, this is also how you do it”. If you look at the step by step directions, blanching isn’t included.
You have just solved a major life mystery for me–I never knew there were two kinds of peaches. My mom used to always buy the freestone ones, and as an adult, I just figured I lost the touch somehow. Now I know I’ve been buying clingstone peaches the whole time. I have been smooshing every damn peach that comes my way trying to twist them apart–but no more!! Now can you tell me why I also suck at cracking eggs? What am I doing wrong??
Ha ha, or maybe your mom was just an amazing peach cutter?
Yeah, I never realized there were two types of peaches until I started canning. I was SO mad I spent all that money on peaches to can only to find out it was the wrong kind. Now we know!
I’m terrible at eggs too and I have chickens! It’s a curse.
Haha, great post! That peach looks amazing. Now can you do one for apples? I need a lazy tutorial, since I hate eating apples whole, but I’m obviously too lazy to go out and buy an apple slicer.
I had no idea that there were two kinds of peaches like that.
And I love all three of those movies :0)
I love this tip. I always try to pull the sections off the pit and end up mangling at least half the dang thing.
Same here! Your process makes a lot more sense.
I’m a big fan of whatever works and whatever gets peaches onto my plate faster!
1,000 points for the Face Off references.