How to pit peaches with tongs
The great fishing has been many things through time—poison in Parasitea symbol of sexual awakening in everything from Renaissance art to contemporary media, a dirty emoji, a vessel for a fictional boy and his friends to cross to distant lands, but it was never easy to oppose .
The riper a peach, the juicier its flesh, and therefore the more slippery the wrestling match with its almond-shaped hard core if aiming for a pie, a cobbler or any other delicacy that requires the fruit to be separate. Pitting is the dark side of the peach, a fruit otherwise synonymous with all things bright and cheerful.
Which might explain why, when home cook Lori Woosley Uden posted a 15-second TikTok video of a painless approach to the sore pit in mid-June, her trick racked up more than 100,000 likes in just a few weeks. , even prompting Padma Lakshmi to replicate it. (Cue another 46,000 likes.)
This content can also be viewed on the site from which it originated.
The technique works as follows: Take a pair of needle nose pliers and a ripe peach. Open the pliers to the approximate width of a pit and plunge the pointed ends into the shoulders of the peach, on either side of its stem. Tighten the pliers around the pit, reorienting it as needed to gain traction, and pull the peach pit as if pulling a tooth, while gently rotating the fruit for resistance.
“I hate pitted peaches so I kind of made it up last month,” Woosley Uden wrote to me. Of course, it’s possible others have been using tongs like this long before her video – a comment from @hypno_granny says “I bought some tongs specifically for the kitchen because I use them so often” and racked up nearly 1,000 likes.
The needle nose pliers technique is most useful when dealing with clingstone peaches, but also works with loose pit peaches if you really can’t be bothered to cut them in half. . (The difference between the two types, as defined by The Encyclopedia of Fruits and Nuts by Jules Janic and Robert E. Paull: “The flesh adheres more or less tightly to the hard core or to the stone, hence the terms freestone or adherent stone. between mid-May and early June. The often Instagram donut peach, for example, is a sticky stone. Loose pit peaches, with their pits barely set, come into season in mid-June and tend to stick around until mid-August.
The tong technique also works wonderfully with ripe nectarines, which are actually a type of peach with a genetic difference that means smooth rather than fuzzy skin. (They may also have freestone or clingstone pits.) Woosley Uden says she also uses her tongs to pit cherries. The only scenario I tested that didn’t easily remove the pit was an unripe peach, which was more like a fruit kill, with a firm yellow peach stabbed and stabbed to no avail.
For those who don’t have needle-nose pliers, the old backup methods – like the wedge and twist method, in which you cut a peach in half or quarters and then twist the flesh from the pit – won’t are going nowhere. But it might be worth shelling out the $11 a pair of needle-nose pliers will run you, for the chance to see the big peach in its most impressive role yet.