How Do You Slice A Very Ripe Peach?
When peaches are very ripe, the flesh often smushes under your fingers if you simply make a cut around the fruit's equator and try to separate the halves. The pit holds on to the flesh, and the flesh is too soft to support the pulling.
So suppose you have a mess of very ripe peaches and are assigned to slice them, e.g. for a pie or sangria or other application where the slices have to look good. What is your method?
I confess I just lop off the sides or cheeks and then slice those. This leaves a lot of peach flesh behind and the slices are only partial ones.