How to Peel Peaches

Learn how to peel peaches, an easy technique for removing the skin. Then slice or dice the freshly peeled peaches for cobblers, crisps, jams, and other recipes.

Course Pantry

Cuisine American

Cook Time 5

Total Time 5

Servings servings (1/2 cup each)

Calories 71kcal

Author Meggan Hill

Ingredients

3 pounds peaches (see note 1)

US Customary - Metric

Instructions

Bring a large pot of water to boil. Set a large bowl of ice water nearby. Score the blossom end (bottom) of each peach with an X.
Working with a few peaches at a time, submerge in boiling water just until the skins pull back and wrinkle, about 30 to 40 seconds.
Using a slotted spoon or strainer, immediately remove the peaches and plunge into an ice bath to stop the cooking.
Once the peaches have cooled, you should easily be able to remove the skin with your fingers or a paring knife.

Notes

Peaches: These luscious stone fruits (named for the pit inside) are generally in season from June to October with the best fruits coming at the height of summer.
Colors: The two main colors of flesh are yellow peaches and white peaches, the former being more acidic and the latter being sweeter. There are also donut peaches (white in color and flat in shape resembling a donut) and nectarines, a type of peach without the fuzz that can be yellow or white.
Buying: Looking for peaches that are heavy for their size and soft but not mushy. They should have a fresh, peachy smell.
Ripening: Sometimes peaches arrive at grocery stores unripened from long transit. You can easily ripen them on the counter in a paper bag. Place a paper bag on its side, then arrange the peaches in a single layer stem side down. The peaches should not be touching each other. Close the bag and check the peaches every 24 hours.
Storing: Store ripe peaches in the refrigerator to prevent them from ripening further. They will last a few days but will slowly start to dry out, so it's best to eat them as soon as possible.

Nutrition