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How to Pit and Slice Stone Fruits

Abby Dodge shows how to remove the pit from peaches, nectarines, apricots, and plums.

by Abigail Johnson Dodge

fromFine Cooking
Issue 34

It's as simple as slice and twist (or pull)

It’s easy to remove the pits from stone fruits with just a few cuts. Use Abby's simple technique here, and view our Stone Fruit Desserts slideshow for recipe inspiration.

how to pit an apricot how to pit and slice a plum how to pit and slice a plum
Use a slice and twist technique for peaches and nectarines: Using a small, sharp knife, start at the stem end of the fruit and cut through to the pit. Run the knife all the way around the fruit, keeping the blade up against the pit, finishing where you started. Hold the fruit in your hands with the cut mark parallel to your palms and gently twist in opposite directions until one half comes free from the pit. Set that half aside. Remove the pit from the remaining half by loosening the pointed end with your fingernail or the tip of a knife. If the pit doesn’t come free right away, don’t force it. This will only damage the flesh. Instead, cut off a few sections from the half. You’ll then be able to wiggle the pit free. To pit apricots, start as you would peaches or nectarines; then gently pull one half away from the pit (no twisting necessary) and pop out the pit. For plums, cut as you would a mango. Make two vertical cuts on either side of the center of the plum, about 3/4 inch apart. Set aside the two cheeks for slicing, and trim a wedge from each side of the center piece. Discard the pit.

Photos: Mark Ferri

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