• Rinse the peach under cool running water to remove any dirt. Dry with a clean towel.

Method A) Remove the Peel

• Use a peeler to remove the skin from ripe peaches. Alternatively, cut a shallow “X” into the bottom of the peaches and blanch them in boiling water for 15 seconds. Transfer to a large bowl of ice water. Once cooled, remove the peel with your fingertips.
• Slices: Cut peaches into ¾-inch thick slices. Dry with a clean towel if slippery before cutting.

  Wedges: Hold the peach with the stem-side facing up. Use a paring knife to cut lengthwise into angled pieces, about ½ to ¾-inch thick. If needed, cut the flesh away from the pit to remove.

  Cubes: Cut each wedge into ¼ to ¾-inch pieces.

Method B) Keep the Peel On

• Option 1 - Remove the Pit: Use a paring knife, starting at the top of the stem where the natural indent is located, cut into the flesh until it hits the pit. Continue to cut around until it reaches the other side.

  For freestone peaches, hold each half and twist to separate. For clingstone peaches, choose one of the sides, and use the tip of a knife's blade to make small cuts, following the curvature of the pit to separate it from the flesh. Repeat with the other half.

  Cut halves into quarters, or wedges about ½ to ¾- inch thick. Cut into smaller cubes if desired.
• Option 2 - No pit Removal: Use a paring knife to cut pieces lengthwise into quarters or thinner wedges, about ½ to ¾-inch thick. If needed, cut each piece away from the pit. For cubes, cut each wedge into ¼ to ¾-inch pieces.