Peeling peaches shouldn’t keep you from baking and cooking with these juicy, fragrant gems. With two simple steps the peels will slip right off.
Peaches are in season right now so if you have plans for your lovelies but dread peeling them, I’m here to help!
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THE PEACHES ARE IN!!! Sorry, that was way louder than I meant it to be. I love peaches. They’re one of my very favorite things in life. I wait all year for them.
Now, when I eat peaches I usually just cut them up and eat them with the skin on. But for recipes I like to remove it. If I have several to peel, this can get to be a bit of a pain.
But I know how to make peeling peaches easier. The secret is blanching them first. Blanching involves boiling and ice water.
Start by filling a large mixing bowl with water and ice and set it aside.
Next, get a big pot of water boiling. Don’t add anything to it, just plain water.
While it’s heating, cut a small “x” in the bottom of each peach. Not too deep, you just need to cut through the skin. This lets the water get in and loosen the skin.
When the water is boiling, carefully lower your peaches into the water. A big slotted spoon works best. My pasta fork actually was perfect. Who knew?!
Let them sit in their little hot tub for about a minute.
Then with your slotted spoon, pull them out and drop them into the ice water to stop the cooking.
When they’re cool, drain them on some paper towel. And looky there, the peels slip right off!
If you’re not going to use them right way sprinkle them with some lemon juice or Fruit Fresh to keep them from turning brown. You can usually find Fruit Fresh by the canning supplies or you can get it here. It works for apples too.
Tune in next time to see what I did with this batch. Hint, it’s not a pie.
FYI, this works great for other stone fruits like plums and nectarines and also tomatoes.
Resources (affiliate link):
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