How to Peel a Peach Like a Pro? Although money does not grow on trees, luscious peaches do! The Prunus persica tree’s popular summer fruit is like nature’s sweets. The flushed orange and scarlet skin reveals a sweet and soft flesh inside. When fresh peaches are in season, I love to utilize them in both savory and sweet dishes.
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If you want to make a beautiful peach cobbler, pie, or jams and jellies to enjoy all year, the first step is to remove the peel. It may be time-consuming, but it is well worth the effort. Use this simple guide for quick peeling methods that take less than a minute.
Boiling vs. Peeling
When the peach is hard but still ripe, the peeler comes in handy. Peaches that are extremely soft or bruised will result in a luscious puddle.
For highly ripe peaches, boiling them in hot water for a few seconds works well. How to Peel a Peach Like a Pro It takes a few minutes longer to set up, but once the water begins to bubble, the procedure is swift.
Wash and dry the peach’s surface since the fuzzy skin attracts dirt and debris.
Method 1: Using a peeling tool
Apply mild pressure with a hand peeler to remove the skin in consecutive downstrokes. Begin at the top of the stem and work your way down to the bottom of each fruit, all the way around. I like Y-peelers because the handle is angled in the direction your hand is traveling.
Method 2: blanch and shock
This technique is frequently used in the restaurant business to boil green beans or peel tomatoes as a prep step for later usage. The extremely hot water removes the peach skin from the meat instantaneously, but don’t keep the fruit in the water for too long or it will cook and become mushy.
Mark the skin
Make a shallow 2-inch wide “X” on the bottom of each peach with a sharp knife, such as a small paring knife. The hot water lifts the skin, revealing the knife score. This forms a small tab that allows you to hold and pull the skin off with your fingertips. Make no deep slashes; only a faint score to the surface would suffice.
Immerse in boiling water
Bring a kettle of water to a rolling boil. When the peaches are submerged, there should be enough liquid to cover them. I usually add one or two at a time to avoid using a large pot. Blanch until the skin’s score mark peels away from the flesh. This could take 10 to 20 seconds depending on how ripe and huge the peach is. I recommend stopping at 10, but you can always add them back in if necessary.
Place in an ice bath.
Remove the peaches with a slotted spoon or large spoon and place them in an ice bath. The cooking process will be quickly halted by the cold water. Remove the peaches after about one minute and dry them before peeling.
Using your fingers, peel
Peel the peaches using your fingertips, beginning at the scored end. The skin should be easily separated from the flesh. Blanch and shock the peach again if necessary. A paring knife can also be used to help remove the skin or shave off any tough regions.
- Uses for this lovely fruit
- To make a peach crisp, cobbler, pie, or cake.
- Make a fruit compote or sauce with them.
- Blend it all together to make a peach dressing.
- Create peach jam, jelly, or preserves.
- Prepare a peach smoothie or an acai bowl.
- Chop it up and mix it into overnight oats.
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