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Wondering the best way to easily peel a peach? Learn two simple ways for Peeling Peaches at home with this step-by-step tutorial. Use either a vegetable peeler or a pot of boiling water and a paring knife to make easy work of separating the skin from the stone fruit’s juicy flesh – leaving you with perfectly peeled peaches that you can use for canning or to make pies, cakes, smoothies, sauces, and more!

Close-up photo of a partially peeled peach on a cutting board.

What’s the point of peeling peaches?

Here’s the scenario: you’re standing in front of a mountain of luscious peaches, their vibrant colors and sweetly aromatic nectar beckoning you closer. Now, you may wonder, “Why would I bother peeling these delightful fruits? I thought you can eat peach skin.” 

While you definitely can eat peach skin, you definitely don’t have to. Here are a few reasons you might want to give peeling peaches a try:

  • Texture Upgrade. Are you someone who cringes at the thought of a tickly or fuzzy sensation on your tongue? Well, fear not! Peeling peaches allows you to bypass that fuzzy factor, giving you a silky smooth path to peachy goodness. 
  • Recipe Requirements. If you’re a culinary wizard or an aspiring kitchen maestro, learning how to skin a peach can be a game-changer. Some peach recipes demand a seamless texture, free from any interfering bits of skin. So, if you’re dreaming of a peach ice cream, peach cobbler, peach jam, or a velvety peach sorbet, peeling is your secret weapon to achieving culinary greatness.
  • Bitter, Be Gone! What about those among us with sensitive taste buds? The peach skin, with its slightly bitter taste, may not be everyone’s cup of tea. By peeling the peaches, you remove that hint of bitterness, allowing the sweet, juicy flavor to shine through completely unobstructed.
  • Extreme Makeover, Peach Edition. Let’s not forget that we eat with our eyes first! When you peel fresh peaches, their vibrant, juicy flesh takes center stage, creating a visually appealing masterpiece. Whether you’re concocting a dazzling fruit salad or creating an Instagram-worthy dessert, peeling those peaches can take your presentation to a whole new level.

Overhead photo of four ripe peaches on a kitchen counter.

Option 1: how to peel a peach using the blanching method

Peeling a peach (or a bunch of peaches) is as easy as following these simple steps:

  • First, get your hands on ripe peaches. Make sure they’re nice and juicy, but not too mushy. 
  • Step 1: Prep. Make an ice bath for the stone fruit by filling a large glass bowl with very icy water and set it aside. Next, fill a large saucepan with water and bring it to a rolling boil. (Note: Select a pot big enough to hold and completely submerge all the peaches at one time.)
  • Step 2: Boil. Fill a large pot or bowl with boiling hot water. You’re not making peach tea, but the hot water will help loosen the skin and make it easier to remove. If you’re peeling a bunch of peaches at once, make sure to choose a vessel that’s large enough for all of them to be submerged at the same time. 
  • Step 3: X Marks the Spot. Gently score the bottom of each peach with a paring knife, creating a small X-shaped incision. Be careful not to cut too deep; we don’t want to slice into the precious fruit!
  • Step 4: Take the Plunge. Submerge the peaches into the hot water for about 10-40 seconds, or until the skin starts to separate from the fruit along the score lines. This brief bath will work its magic and make the skin more cooperative.
  • Step 5: Ice, Ice, Baby. Once you’ve rescued the peaches from their steamy soak, immediately transfer them to a bowl of ice water. This rapid temperature change helps halt the cooking process and preserves that beautiful peachy goodness, plus cools the fruits down enough so you can handle them with your bare hands.
  • Step 6: The Great Peel-Off. Now comes the fun part! Starting at the X-shaped incision, use your fingers or a small paring knife to gently pull the skin away from the peach. With a bit of finesse and a sprinkle of determination, you’ll reveal the smooth, glorious flesh beneath.

Option 2: how to peel peaches without blanching

Wanna know how to peel peaches without boiling? It’s as simple as busting out your trusty vegetable peeler! Just remember: this isn’t an apple peeling contest, and there’s no prize for getting the peach skin off in one long strip.

Step 1: Peel from Top to Bottom. Using a vegetable peeler and a light touch, peel the peaches starting at the stem (top) and peeling all the way down to the bottom axis of the peach, in one smooth consistent downward stroke. Repeat peeling the skin from the peach in long downward strokes until all the skin is removed from the fruit. 

So, what’s the best way to peel a peach?

We’ve already established that when it comes to peeling peaches, there are a couple of methods vying for the crown. First up, we have the trusty sharp vegetable peeler. This nifty tool is the swashbuckling hero of the kitchen, ready to conquer even the toughest of peaches. It’s particularly suited for firm peaches and under-ripe stone fruits that put up a bit of a fight. With the vegetable peeler, you can glide through the skin with ease, like a graceful figure skater on a peachy ice rink.

But hold your peach pits, because there’s another contender in this juicy battle: boiling water. Blanching the peaches in boiling water can work wonders, especially if you’re dealing with ripe, soft peaches that have the tendency to bruise like…a peach. This method is also ideal for peeling lots of peaches at once, regardless of whether they are under-ripe or over-ripe. The hot water bath helps loosen the skin, making it a breeze to peel away and reveal the luscious, juicy flesh within.

So, which method takes the crown as the best way to peel a peach? Well, it depends on the battlefield you find yourself in. If you’re facing a tough, unyielding under-ripe peach, the trusty vegetable peeler is your go-to warrior. Its sharp blade and determined spirit will slice through that stubborn skin like a fruity samurai.

But if you’re dealing with a ripe, soft peach that practically melts in your hand, then my friend, blanching is your peach-peeling ally. By plunging the peaches into a boiling water jacuzzi, you’ll witness the skin surrendering its hold, allowing you to effortlessly peel it away and reveal the juicy treasure within.

Conclusion – best way for peeling a peach

TL;DR? For firm, under-ripe stone fruits, let the vegetable peeler work its magic. But for ripe, soft peaches that practically burst with sweet juiciness, I highly recommend the large pot of water and blanching method—although it works for all peaches, regardless of ripeness. Armed with your chosen technique, those peaches won’t stand a chance against your peach-peeling prowess. 😉

Overhead photo of a fresh peach with a "X" scored into the bottom of the skin.

How to store peeled peaches

Here are some of my favorite methods to keep your peeled peaches in tip-top shape:

  • Refrigeration: If you plan to enjoy your peeled peaches within a few days, pop those beauties into an airtight container or wrap them snugly in plastic wrap. Then, place them in the refrigerator where they’ll stay fresh and fabulous for up to a week. 
  • Freezing: Perfect if you’ve got an abundance of peeled peaches or you want to prolong their life. First, make sure you slice or cube the peaches in the size you want. Next, pat your peeled peaches dry and arrange them in a single layer on a baking sheet. Pop them in the freezer until they’re firm, then transfer them to a freezer-safe bag or container, ensuring to remove any excess air. Frozen peaches will stay delicious for several months.
  • Canning: You can choose to preserve them in syrup or fruit juice. Place the peeled peaches into sterilized jars, leaving some headspace. Pour the syrup or juice over the peaches, ensuring they are fully covered. Seal the jars tightly, and then process them in a boiling water bath according to canning guidelines.
  • Dehydrating: If you’re looking for a peachy snack that doesn’t require refrigeration or freezing, dehydrating is the way to go. Slice your peeled peaches into thin, uniform pieces and arrange them on a dehydrator tray or a baking sheet. Once dehydrated, store them in an airtight container or resealable bag (preferably with a leftover packet of silica).
  • Fruit leather: Make peach purée in a blender, then spread it evenly onto a parchment-lined baking sheet or a food dehydrator tray. Dehydrate until it transforms into a pliable sheet. Cut the sheet into strips, roll them up, and store them in an airtight container. Healthy, homemade fruit roll-ups FTW!

Recipes using peeled peach

Here are a few fun and fabulous recipes where peeled peaches can truly shine:

  • Grilled Peach Perfection: Fire up the grill and let those peeled peaches sizzle their way to deliciousness. Serve them as a side alongside grilled meats, as a decadent dessert with a dollop of vanilla ice cream and some raspberry coulis, or use them in this tasty summer peach burrata salad.
  • Peach Panzanella Salad: Breathe new life into your stale bread by making this delightful Italian salad. Add some squeaky, salty halloumi for an added burst of yumminess. 
  • Spiced Peach Chutney: Make a sweet ‘n savory chunky peach preserve that tastes delightful on cheese and crackers, pork, chicken, and turkey.
  • Smoky Peach BBQ Sauce: Take your grilled chicken and pork to flavorful new heights with my simple peach  barbecue sauce recipe. It only takes a few minutes to assemble.
  • Peach Tartine: Slice a crusty loaf of bread, toast the slices until they’re golden and crispy, and then spread a layer of creamy honey-sweetened ricotta cheese on top. Pile on slices of peeled peaches, then drizzle with a touch of extra honey. Sweet simplicity is my favorite kind of brunch.
  • Peach and Chia Pudding: If you’re more of a “make ahead” kind of cook, try my dead simple overnight chia peach pudding. It’s equally delicious for breakfast as it is for a healthy dessert.
  • Peach Cocktails: Grab some peeled peach slices, fresh mint leaves, a lemon, and blackberries, along with vodka and elderflower liqueur to make these vodka and st germain cocktails.

Overhead photo of a blanched peach in an ice bath (before peeling the skin off).

Expert tips for removing peach skin

  • If you need peeled peach halves or slices, you will want to cut the peaches in half after peeling to remove and discard the stone pits before chopping or slicing the stone fruit.
  • If you’re using your fingers to peel peaches after blanching, try the “pinch and pull” method. Pinch a corner or edge of the scored X-shaped incision and gently pull the skin away from the peach, working your way around the fruit. This technique allows you to maintain control and delicately remove the skin without bruising the flesh.
  • Patience is peachy, so take your time and enjoy the process. Peeling peaches is a bit of a labor of love, so don’t rush it. Stay calm, be patient, and savor the anticipation of revealing the luscious fruit beneath that delicate skin.

FAQs: frequently asked questions

Can you microwave peaches to peel them?

While it is possible to use a microwave to help peel peaches, it’s a hit-or-miss method. Microwaving peaches can cause them to become hot and potentially mushy, making the peeling process more challenging. 

Can you eat the skin of a peach?

Absolutely! The skin of a peach is entirely edible, and many people love the combination of the velvety flesh and the slightly fuzzy texture of the skin. The skin also adds a touch of vibrant color and a subtle tartness to the overall peach-eating experience.

On the other hand, some individuals may find the texture or taste of the skin less appealing and prefer to remove it before consuming the peach. It’s entirely up to you!

If you do choose to eat the skin, make sure to either opt for organic peaches or wash conventionally grown peaches thoroughly to remove any potential pesticides. 

My peaches won’t peel after blanching — why?

Whoops! Sounds like you either forgot to score your peaches (remember: X marks the spot!) or you didn’t let them blanch in the hot water for long enough. Make sure the water is at a full rolling boil before adding the peaches, then submerge them for 10-40 seconds, or until you see the skin starting to loosen around your incision point.

Should you wash peaches before storing them?

While you definitely should wash your peaches before consuming them, I don’t recommend washing them prior to storing. Moisture has a tendency to cling to the peach fuzz, and extra moisture can cause spoilage and molding. Wait until you’re ready to eat, then give em a gentle scrub. 

Do you peel peaches for cobbler?

While you don’t have to, you certainly can! It all comes down to your personal textural preferences. 

Do you have to peel peaches for jam?

To peel or not to peel? That is the jammy question. You can totally leave those peachy skins on and embrace their fruity charm in your jam. However, I won’t judge you if you want to go for the silky smooth route. If you’re more into a velvety texture or you have a personal vendetta against peach skins, you can absolutely peel those fuzzy little guys before turning them into jam. Just remember to give them a good wash before peeling, so they’re squeaky clean and ready to be transformed.

Should you peel a peach before eating it?

If you’re a fan of texture and want the full peachy experience, then sink your teeth right into that peach, skin and all! The skin adds a slight fuzziness that can bring an extra layer of sensation to your taste buds. Plus, it’s packed with nutrients and fiber, making it a nutritious addition to your peachy indulgence.

On the other hand, if you’re not a fan of the fuzz or find the texture distracting, feel free to peel away! Simply grab a paring knife or use the blanching method we discussed earlier to remove the skin. You’ll be left with a velvety smooth peach that’s ready for pure enjoyment.

Action photo of a person peeling the skin from a peach.

Alright, my fruity friends! Remember, life is just peachy when you can unleash the juicy treasures hidden beneath those skins. Whether you choose to glide through the fuzz with a veggie peeler or dip those peaches in a steamy hot tub, remember to embrace the sweet rewards of your efforts. Let those perfectly peeled peaches take center stage in your recipes, and delight in the velvety texture, vibrant colors, and peachy keen flavors they bring to your culinary creations.


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How to skin peaches: two easy ways to peel a peach!👇

Overhead photo of a partially peeled peaches on a cutting board with a vegetable peeler next the to fruit.

How to Peel a Peach

Total Time: 16 minutes
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 8 servings
Learn how to peel peaches at home using these two easy methods - with a vegetable peeler, or with a pot of boiling water and a paring knife. Both super simple methods for peeling peaches make quick work out of separating the skin from the stone fruit's juicy flesh, leaving you with perfectly peeled peaches to use in all your favorite recipes.


  • 1 Vegetable Peeler (for peeling peaches with a vegetable peeler)
  • 1 3-Quart Saucepan or Large Pot (for peeling peaches by blanching)
  • 1 Large Glass Bowl (for peeling peaches by blanching)
  • 1 Sharp Paring Knife (for peeling peaches by blanching)


  • 4 whole Peaches – Rinsed and Dried


Boiling Peaches (blanching method):

  • Set up: Prepare an ice bath for the stone fruit by filling a large glass bowl with ice water and set aside. Next, fill a large saucepan with water and bring to a rolling boil. (Note: Select a pot big enough to hold and completely submerge all the peaches at one time.)
  • Prepare the Peaches: While the water is coming to a boil, use a paring knife to carve a shallow “X” into the skin on the bottom of all the peaches.
  • Blanch Peaches: Once the water is at a rolling boil, carefully add all the scored fruit to the boiling water. Blanch the peaches for 10-40 seconds, or until the skin starts to separate from the fruit along the score lines (SEE NOTES).
  • Shock Peaches: Immediately use a large, slotted spoon or kitchen skimmer to remove the peaches from the boiling water and transfer them to the ice water bath. Let the peaches sit in the ice water for about 1 minute, or until cool enough to handle.
  • Peel Peaches: Once the peaches are cool enough to handle, remove them from the water and pat dry. Use your fingertips to peel the skin from the peach flesh, discarding the skin.
    (Tip: If you need peeled peach halves or slices, next you will want to cut the peaches in half to remove and discard the stone pits before chopping or slicing the stone fruit.)

Vegetable Peeler Method:

  • Peel Peaches: Using a vegetable peeler and a light touch, peel the peaches starting at the stem (top) and peeling all the way down the peach, in one smooth consistent downward stroke. Repeat peeling the skin from the peach in long downward strokes until all the skin is removed from the fruit.
    (Tip: If you need peeled peach halves or slices, next you will want to cut the peaches in half to remove and discard the stone pits before chopping or slicing the stone fruit.)


  • Peach peeling methods: The vegetable peeler method works best on firm, under-ripe stone fruits. For ripe, soft peaches, I highly recommend blanching the peaches in boiling water.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.


Calories: 0.2kcal    Carbohydrates: 0.1g    Protein: 0.01g    Fat: 0.001g    Sodium: 0.1mg    Potassium: 1mg    Fiber: 0.01g    Sugar: 0.04g    Vitamin A: 2IU    Vitamin C: 0.02mg    Calcium: 0.02mg    Iron: 0.001mg

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