Peaches are a summertime favorite, but the time it takes to cut and pit the fruit can dampen your enjoyment of them. Thankfully, a few quick tricks exist that allow you to get the work of cutting done beforehand without sacrificing the quality of the peach flavor. If you plan to eat the cut peaches fresh within a day or two, a few squirts of lemon will do the trick. If the peaches are to be frozen, a simple solution to coat the pieces and added sugar are required.

Things You'll Need

Fresh Use

Cut peaches in half using a paring knife or other small knife that allows you to cut around the pit. Remove the pits and discard. If desired, continue to cut peach halves into quarters or slices.

Sprinkle cut parts of the peaches with lemon juice. Focus on any part of the peach where the flesh is exposed.

Arrange peaches in a serving bowl and cover tightly with plastic wrap and refrigerate. Alternatively, place unwrapped peaches in an airtight container, seal and refrigerate.


Mix 1/2 teaspoon ascorbic acid and 6 tablespoons of cold water in a small bowl, such as a cereal bowl.

Place the cut peach pieces in the ascorbic acid solution to coat.

Place 2/3 cup sugar in a bowl large enough to hold all the cut peach pieces, such as a large mixing bowl. Mix the coated, cut pieces in the sugar until the sugar is dissolved.

Place the coated, sugared sections in a freezer bag or airtight container and freeze.