Nothing tastes as sweet as a perfectly ripe peach as the last stretch of the summer season comes to an end. But if you're not into peach fuzz or need peaches for recipes like cobbler, homemade ice cream, or peach pie, it can be tricky to know how to peel a peach. Luckily, we've rounded up some easy methods to share with you. How a-peel-ing! Read on for our best tips for how to peel peaches. We promise it's not the pits.
Our first method ensures that there's no waste of peach from the knife taking too much flesh with the skin. Extra bonus? There's no risk of accidentally cutting yourself either. Consider us on board.
Fill a large pot a little over halfway with water. Heat on high until it reaches a full, rolling boil. While it's warming, fill a large bowl with ice and water for an ice bath. If necessary, remove leaves and stems from peaches.
Place a few peaches at a time into the rolling boiling water. Leave for 30 seconds. Do not worry if the water stops boiling. Pro tip: we recommend putting in only a few peaches rather than filling the pot, so the pot doesn't get overcrowded.
Using a slotted spoon, gently scoop peaches out of hot water and place immediately in the prepared ice bath. This is to stop the cooking process. Leave for about ten seconds, then remove.
Now that your peaches have been heated up then cooled down, it's time to peel them. To do so, simply rub the skin so it separates from the flesh. Repeat until the peach is completely bare, then set aside for your next culinary task. Repeat these steps for each batch of peaches.
Our next method is especially helpful for unripe peaches, which shine in canning, infusions, and sangria just to name a few. It's a simple way to get to the good stuff.
Fill a large pot with water, about halfway. Heat until boiling. Meanwhile, using a paring knife, gently slice a small "X" onto the bottom of the peach. You want to pierce the skin but not cut deep into the flesh of the peach. Next, fill a bowl with ice and water to create an ice bath.
Once water reaches a full, rolling boil, place peaches in and leave for a full minute. Then, remove with slotted spoon to the ice bath and leave until peach is cool enough to handle, about 15 seconds or so.
Pat peach dry, then carefully remove the softened skin using your paring knife. Poke into the X, get ahold of skin with the knife, and pull away. If you're more comfortable using your fingers for this step, that is also acceptable.
Our last method is especially helpful when you want to peel a peach for a salad. Enjoy this easy peasy and quick way to prep your peaches!
Using a paring knife, carefully pierce the skin at the top of your peach. Move downwards in a straight line with a knife until you reach the bottom of the peach, rotating the peach in your hand as you go. Be sure not to cut into the produce too deeply, you just need to knick it so the skin is cut.
Repeat step one three more times, so the peach ends up evenly broken into four sections.
Finally, using your hands, grasp one section of peel at the top of the peach. Pull downwards to the other end of the fruit until it's removed. Repeat with other three sections of the peach.
Now that you're comfortable peeling peaches in a multitude of ways, what to do with that pesky pit? We're happy to share a few helpful tips for safely removing peach pits.
We hope you find our ultimate guide to peeling and pitting peaches helpful for all your upcoming culinary conquests. We think it's peachy-keen!