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)
Ingredients
4wholePeaches – Rinsed and Dried
Instructions
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.)
Notes
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.