The Basics: Fresh Peaches

How To Peel Pit Slice Peaches By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Birmingham Alabama TV Cooking Personality Author Southern Hostess Food Stylist Writer Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach Slab PieCooking & Baking Essentials

How To Peel, Pit & Slice Peaches

Fresh Peaches

From mid-May through the end of August, baskets of fuzzy, ripe peaches grace our produce stands across the South. You should certainly have a plan as to how you would like to best enjoy this delicious fruit. Clingstone varieties are the first to emerge which means the fruit clings to the pit. Freestone peaches pop up around July & when cut, the fruit separates easily from the pit. These are the lovelies most folks truly look forward to as they’re exceptionally sweet & juicy. Whether you’re dreaming of pie, pastry topped cobbler, pickled or just plain & perfect by themselves, the peaches need a little preparation in order to deliver us their full glory. From peeling to removing the pit to slicing & dicing, learn the basics. Follow these tips in order to make your favorite summer-fresh recipes. 

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How To Peel, Pit & Slice Fresh Peaches By Rebecca Gordon Editor-in-Chief Buttermilk Lipstick TV Cooking Personality Pastry Chef Writer Food Stylist Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Cooking Lessons WBRC Fox 6 Birmingham Alabama How To Make Peach PieHow To Peel, Pit & Slice Peaches

 As far as the tools needed to complete the tasks, a paring knife & cutting board will do.
Use these pointers to make prep time short & effortless.

The Peach Primer

Tree-ripened, ready to eat fruit should have a peachy fragrance. If it’s firm & needs time to mellow, simply place in a brown paper sack & leave them on the countertop for a day or two.

The Peeling

 Score an “x” in the bottom of the peach using a paring knife. Gently peel the skin away from the flesh. If the skin is a tad more difficult to remove, the fruit can also be peeled much like an apple. There is a method to remove the skin by submerging in boiling water for 30 seconds until the skin loosens, however I do not recommend it as it compromises the flavor & texture of the peach.

The Pitting

Freestone peaches are relatively simple to prep as the flesh separates easily from the pit. You’ll generally recognize them in recipes as they have that natural shape we’re all familiar with– the curve in the center of each slice with a bit of red tinged on the tips. Score the entire circumference of the fruit using a paring knife from top to bottom back to the top again. Gently twist the sides in opposite directions to expose the flesh. Pop out the pit with the tip of the knife.

The Slicing

The clingstone peach variety, in particular, has a firmer grip to the pit. Whether, you choose to peel them or not, the best way to prep the fruit is to slice around it. Start by cutting one side of the peach on a wooden board. Use your knife to gauge where the pit is located & make the cut just before it. Place the flat side down & cut into slices or dice the fruit according to the recipe instructions. Continue turning & cutting the fruit until all of the flesh has been removed. You will end up with a rectangular shape & the pit will be suspended in the center. Simply toss it away when done with the task.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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