How to Peel Peaches
Peeling fresh peaches is easy and quick, and it only takes a little organization. You can use them in pies, sauces, no-bake desserts, cobblers and more.
Servings 6 peaches
Ingredients
- 6 fresh peaches
- Water
Instructions
- Place whole peaches in boiling water and blanch them (briefly cook them) for 30-40 seconds. For green or very firm peaches (not ripe) you might need 10-15 extra seconds.
- Transfer to a large bowl of ice water with a slotted spoon. Let stand for about 2 minutes, turning them around.
- Make a superficial cross on top of each peach with a sharp paring knife, the small ones with a pointy tip.
- Peel the skin with a spoon, smooth-bladed knife or your hands. Though it should come off easily, some peaches might require a little more work.
- With the same sharp knife, make a cut all around the peach touching the pit.
- Use your hands to open in half and discard the pit. If you don't like the brown inside the peach halves, scoop it carefully with a spoon or small knife.
- Slice or cut them according to the recipe you're making.
Notes
To make the ice bath, simply add ice to a large bowl and tap water.
Don't crowd the fruit in the pot or saucepan. Peel them in batches of three or so. Use a large pot of water where the fruit moves around comfortably.
Don't overcook them so the inside stays quite firm.
Overripe peaches are not great to peel as the pulp becomes mushy after being simmered.
