In clingstone peaches, the large, brown pit adheres to the meat and must be cut away. Freestone peaches have a pit that falls away easily from the flesh. Peaches may be eaten with the skin, but it is usually removed when cooking or baking with peaches.
Peaches are ripe when slightly soft to the touch.
Avoid peaches with bruises and soft spots. Peeling Peaches To peel a peach, plunge it into boiling water for 30 seconds, then submerge it in an ice water bath. The skin can then be easily peeled using a paring knife. Or, use a vegetable peeler with a swivel blade, but move it back and forth in a sawing motion to get it started and then continue in a gentle sawing motion as you work your way down. Ripening Peaches Ripen peaches by placing them in a paper bag with a few holes poked in it and close the top.