Perfectly peeled peaches are a game-changer for your favorite summer desserts and preserves. Whether you’re making a cobbler, preparing a batch of jam, or planning to freeze fresh peaches, mastering the art of peeling them quickly and efficiently is essential. This simple guide will show you how to remove peach skins effortlessly in just 20 minutes, while preserving all the sweet, juicy goodness inside. No more struggling with a peeler or wasting precious fruit!
Ingredients
- Peaches: Choose ripe, fresh peaches for best results
- Water: Enough to fully submerge the peaches
- Ice: For preparing the ice bath
Instructions
- Prepare Water Bath: Fill a large pot with water and bring to a boil. Once boiling, reduce to a simmer.
- Blanch Peaches: Carefully lower peaches into simmering water and let them soak for 30 seconds.
- Ice Bath Treatment: Transfer peaches to a bowl of ice water using a slotted spoon. Allow them to cool completely.
- Remove Skin: Once cooled, gently pull away the skin with your hands. If needed, make a small slit with a knife to help start the peeling process.
- Remove Pit: Starting from the stem, cut the peach vertically around its circumference. Gently twist the halves in opposite directions to separate them. Remove the pit.
Alternative Peeling Methods
While this blanching method is my favorite way to peel peaches, you can also use a Y-shaped vegetable peeler if you’re working with firmer peaches. Just know that very ripe peaches might be too soft for this method. For just one or two peaches, a paring knife works too – though you’ll lose a bit more flesh this way.
Ripeness Tips
The blanching method works best with ripe peaches that give slightly when gently squeezed. If your peaches are still firm, let them ripen at room temperature for 1-2 days first. Too-firm peaches won’t release their skins as easily, and you’ll spend more time peeling than needed!
Storage Tips
Once you’ve peeled your peaches, they’ll start to brown quickly when exposed to air. If you’re not using them right away, toss the peeled peaches with a little lemon juice and store them in an airtight container in the fridge for up to 24 hours. For longer storage, you can freeze the peeled, sliced peaches on a baking sheet, then transfer them to freezer bags for up to 6 months.
Common Questions
Does the water need to be at a full boil? Nope! A gentle simmer works perfectly – you just want the water hot enough to loosen those peach skins. Can I skip the ice bath? The ice bath helps stop the cooking process and makes the peaches cool enough to handle, so I really recommend not skipping it. Your peaches might get a bit mushy otherwise.
How to Peel Peaches
Equipment
- Large pot
- slotted spoon
- Bowl
- Knife
Ingredients
- Peaches ripened
- Water
- Ice
Instructions
- Boil a pot of water, large enough to submerge several peaches.
- Once boiling, reduce heat to simmer. Lower peaches into the water and let them blanch/soak for about 30 seconds.
- Use a slotted spoon to transfer the peaches from the pot, into a bowl full of ice water to cool.
- Once cooled, the peach skin should be very easy to pull away gently with your hands. You may use a knife to make a slit in the skin, if needed.
- Starting at the stem, run a knife vertically around the outside of the peach. Carefully twist and pull the sides apart from one another and remove the pit.
