During summer, fresh peaches become highly sought after, but removing their pits can be challenging. The article suggests a method to efficiently remove pits from both clingstone and freestone peaches. Cutting along the equator of the peach allows you to twist it into halves, making it easier to access the pit. Additionally, it explains the characteristics of different peach types: clingstone peaches are sweeter but harder to pit, while freestone peaches are more convenient for eating raw or baking. Overall, knowing these techniques enhances your peach-eating experience.
When removing a pit from a peach, you may be tempted to cut it from the stem to the blossom end. Most peaches have a natural line there that looks like a guide.
The best method is to cut along the equator of the peach. Instead of left and right halves, you have a top and a bottom half.
There are three basic categories of peaches: clingstone, freestone, and a hybrid between the two. Clingstone peaches are juicier and sweeter.
Even though removing the pit from a freestone or a semi-clingstone peach is easier than a clingstone, both methods can ensure you enjoy your fruit.
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