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For the best results, the peaches should be underripe and very firm. We prefer the floral flavor of white peaches in this recipe, but yellow peaches will also work. We do not recommend using nectarines or ripe peaches.
Working with 1 peach at a time, slice vertically (through stem end and base) around pit. Repeat slicing, vertically around pit, 3 more times at evenly spaced intervals to form 8 equal wedges. Gently pry wedges from pit, then slice each wedge in half lengthwise into ¼- to ½-inch-wide wedges (you should have 16 wedges from each peach).
Whisk oil, honey, lime zest and juice, and salt together in large bowl. Add peaches and habanero and toss to coat. Let mixture sit at room temperature for 10 minutes or refrigerate for up to 2 hours.
Transfer peaches, including any accumulated juices, to large serving platter. Sprinkle with mint and serve.
How to Cut the Peaches