Foods & cuts · Peach
Peach halves
Halved, stoned and grilled cut-face down. Ripeness decides whether it works: firm and it holds, soft and it collapses.
What it is
- Form
- Cut fruit
- Typical weight
- 70–130 g
- Typical thickness
- 30–45 mm
- Cut
- Not a cut of anything
Why it behaves as it does
Iowa State names the condition rather than the fruit — 'fairly firm and not overripe' — and it is the single most useful thing anybody says about grilling fruit. A ripe peach is structurally water held in a bag of pectin, and heat takes the bag away. The practical consequence is that the peach that tastes best raw is the wrong one for the grill.
When is it done?
Food-safety endpoint
BBQHQ holds no food-safety rule for this food. We are not showing you another jurisdiction’s figure in its place — check your national food-safety authority.
When it goes wrong
- Burnt outside, underdone inside
- Grilled fruit scorched or collapsed — 2 distinguishable causes.
- It stuck to the grate
- Grilled fruit scorched or collapsed — 2 distinguishable causes.
- It fell apart
- Grilled fruit scorched or collapsed — 2 distinguishable causes.
Also relevant to peach halves
Afterwards
Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to peach halves, and BBQHQ does not invent a distinction they do not make.