PSA: You've Probably Been Slicing Peaches All Wrong

Peaches are juicy, sweet, and messy—making them a summer favorite. They’re best enjoyed with a napkin or over the sink to avoid sticky hands. While peaches are delicious on their own, you haven’t fully embraced peach season until you’ve had them in a cobbler, salad, or ice cream. And when your peaches become overripe, they’re perfect for recipes, helping prevent waste while still tasting amazing.

Let’s face it: cutting peaches can be a messy task, but it’s unavoidable. That said, there’s always room for a better technique.

The peach’s signature suture, that iconic line running down its center, is what gives it that distinct shape. But trying to slice along this line can be frustrating, leading to jagged cuts and making it difficult to remove the stem area. Luckily, there’s an easier way. By cutting from a different angle, you can effortlessly separate the clingstone pit and easily remove the stem area. Recipe developer Holly Haines shared this trick on Instagram, and after trying it myself, I’m sold—this is the only way I’ll be cutting peaches from now on!

How to Cut Peaches (The Right Way)

1. Rinse your peach and gently pat it dry.
2. Take a paring knife and slice into the peach at a right angle to the suture (the part that looks like a butt). Hold the knife with your dominant hand and rotate the peach with your non-dominant hand.
3. Twist the two halves apart, then gently wiggle the pit out by moving the quarters apart—the clingiest stone will come out with ease.

This technique works with any stone fruit that has a clingy pit—nectarines, plums, apricots, and more. If you prefer not to make a second cut, you can often remove the pit directly by hand with a little twist and pull.