Have you ever wondered how to peel peaches when you need a handful of them peeled?

There’s nothing quite like a ripe, juicy peach, especially in the height of summer. Whether you’re making a pie, a cobbler, or just enjoying them fresh, sometimes you need those fuzzy skins gone. But sometimes using a peeler or a paring knife can be frustrating. It often leaves you with more torn fruit than perfectly peeled pieces.

Fear not, fellow peach lovers! There’s a simple, incredibly effective method for peeling peaches that will leave them with a silky-smooth texture. It’s a game-changer, especially when you have to peel a large quantity.

Do You Have To Remove the Peach Skin?

You might be thinking, “Can’t I just leave the skin on?” And typically, yes, you can! 

For fresh eating, the skin adds fiber and nutrients. However, for certain recipes, especially those where the peaches are cooked down (like jams, pie fillings, or even purees), the skin can become tough, leathery, or separate from the flesh. It often impacts the texture and appearance of your dish. Peeling ensures a consistently smooth and delightful experience.

Related: How to Select, Store and Serve Peaches

How To Peel Peaches: The Blanching Method

This method uses a quick dip in boiling water followed by an ice bath to loosen the skins effortlessly. 

X Marks the Spot

First, you should gently wash your peaches under cold running water. 

Then, using your paring knife, make a small “X” incision at the bottom (blossom end) of each peach. This “X” will be your starting point for peeling.

Related: How To Wash Fresh Fruits & Vegetables

Boil and Blanch

First, bring a large pot of water to a rolling boil. Carefully lower your peaches (we recommend 2-3 peaches at a time) into the boiling water using your slotted spoon. Don’t overcrowd the pot, as it will lower the water temperature too much.

Let the peaches blanch for 30 seconds to 1 minute. You’ll notice the skin around the “X” beginning to wrinkle and loosen. Some peaches might need a little less time, some a little more, depending on their ripeness. It is important to keep an eye on them. Don’t overcook them, or they’ll become mushy!

Ice Bath

As soon as you see the skin loosening, transfer the peaches immediately with your slotted spoon into the prepared ice bath. This crucial step stops the cooking process and makes the skins incredibly easy to remove. Let them cool in the ice bath for at least a minute or two.

Peel With Your Hands

Once the peaches are cool enough to handle, remove them from the ice bath. Then, starting from the “X” you made, the skin should practically slip right off! If there are any stubborn bits, you can use a paring knife to gently scrape them away.

Remove the Pit

Once peeled, you can easily slice your peaches in half and remove the pit.

How To Peel Peaches: Troubleshooting Tips

Skin not loosening? 

Your peaches might not be ripe enough, or they might need another 15-30 seconds in the boiling water.

Peaches too soft? 

You might have blanched them for too long. Keep a close eye on them during the boiling step.

Related: How To Store Peaches

Our Favorite Peach Recipes

• Peach Caprese
• Grilled Peach Salad
• Poolside Peach Salsa
• Peach Salsa
• Puffy Pastry Tart 
• Peach Coffee Cake

Blanching peaches is a simple technique that yields fantastic results. Say goodbye to a frustrating peeling experience and hello to perfectly smooth, ready-to-use peaches. 

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