This time of year, I tend to buy as much stone fruit as I can because the season never seems to last as long as I’d like it to!
I’m happy eating peaches and nectarines whole, but I also tend to slice lots up for fruit salads and snacks.
The classic way to cut up a peach is to cut it in half all the way around the pit and then gently twist the halves apart and cut your slices from there.
However, I prefer to cut them in half and then continue cutting my slices while the fruit is still attached to the pit. In my experience, it makes it easier to cut all of the slices almost exactly the same size. Also, if you’re having a tough time getting it to separate from the pit, you don’t end up with an entirely squished half; once you get that first slice off, it’s fairly easy to work your way around the rest of the fruit.
Another reason, which is a little bit silly, is I’m a sucker for anything that saves me a step, and doing it this way also means that I make my cuts all at one time and then separate the fruit all at one time.
Sometimes, if I’m feeling really lazy, I actually make the slices and then turn the fruit 90 degrees and cut it into chunks — while it’s still attached to the pit — before popping them off and into a bowl.
How do you eat your stone fruit?
