How to slice a peach

How to slice a peach

How to slice a peach

Knowing how to slice a peach is easy. Learning how to do it is not. Sending your students to the library is never a good answer.


In the summertime, we can't get enough of the ripe, juicy peaches that come into season in late June. Whether you're making peach crumble or canning peaches, the first step is slicing. Below, an easy visual guide for slicing peaches.

Remove your knife and twist apart the halves in opposite directions using your hands. If your peach is ripe, the two halves should separate easily. (Source: www.delish.com If your peach is ripe, you should be able to easily remove the pit with your fingers. If it's too difficult to remove by hand, a knife can be used to loosen the pit. Carefully insert the tip of your knife under the pit and, using knife as a lever, gently press upward. This should help loosen the pit enough to remove it the rest of the way with your hand. (Source:www.delish.com))

A step-by-step photo tutorial on how to slice peaches. The best way to eat a sweet, juicy, ripe peach is with the juice dripping down your hands, but if you want to bake with them, you’ll want to slip off the skins and slice them up. (Source: www.barbarabakes.com Continue slicing in the same direction as the peach was halved, to the thinness or thickness you prefer. (Source:www.delish.com))

www.barbarabakes.com www.barbarabakes.com))Freestone peaches are generally larger than clingstone peaches. It can be hard to tell the difference just by looking at them, but once you cut into them, it’s easy to tell the difference. The pit in freestone peaches practically falls out of the peach when the peach is cut in half, making them easier to eat and easMost of the peaches available at the grocery store are freestone peaches. If you buy peaches at a farmer’s market or have a peach tree, they may be clingstone peaches.


I understand there’s also a new hybrid peach called a semi-freestone, but I haven’t seen them at the market yet. (Source: www.barbarabakes.com With a clingstone peach, the pit clings to the peach and you’ll need to cut the pit away from the peach flesh. Clingstone peaches are typically used for commercially canned peaches. (Source:www.barbarabakes.com wIf a peach is ripe, it will be slightly soft. If it’s hard to the touch, it’s not ripe. It should also smell sweet and have a dark yellow color. If it looks green, it’s not ripe and I would avoid buying it. (Source:ww.barbarabakes.com)))

Usually, the peaches you buy at the grocery store will not be soft/ripe and recipe ready. So try and plan ahead. Buy your peaches a few days ahead of time so the peaches have time to ripen on the counter. Here are some great tips on ripening peaches and info on when is peach season in your area. (Source: www.barbarabakes.com Blanch a peach by placing it in boiling water for 45 seconds. I’ll often use a large mixing bowl in my microwave to boil the water, then I can just dry it and use it again to make a recipe. However, if you’re doing a lot of peaches, use a pot of water on the stove so the water stays boiling hot. (Source:www.barbarabakes.com))

After 45 seconds, remove the peach from the boiling water and plunge it into ice water to stop the cooking process. (Source: www.barbarabakes.com Use a small paring knife to easily peel the skin off the peaches. If your peaches are ripe, you may not even need a knife, just peel it with your fingers. (Source:www.barbarabakes.com w

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