Looking for a quick way to easily peel peaches? You’re in the right place. Here is the easiest time-tested (and time-saving!) way to peel peaches — plus a bonus method for when you have just a couple pieces of fruit.
While the skin of this summertime fruit is perfectly edible, the texture of the peel simply doesn’t work in most recipes. Removing the skin seems like a hassle at first glance, but you can put down the knife. There are better ways to easily peel peaches! (Note that this method also works for peeling loquats, if you wish to do so before making loquat jam.)
How to Peel Peaches: The Blanching Method
Blanching is a cooking technique that works perfectly for removing the skin. It’s much faster and easier than using a knife or vegetable peeler. It’s also perfect for peeling large batches of peaches.
Step One: Prepare the Peaches
First, you want to score the bottom of your peaches. Use a sharp knife (like a paring knife) to cut a 2-inch X into the bottom of every peach. This will allow you to remove the peach peel quickly and easily after blanching.
Step Two: Prepare the Ice Water Bath
Set aside a large bowl of ice water for the second part of the blanching process.
Step Three: Boiling Water
- Bring a large pot of water to boil.
- Working in small batches of 3-4 peaches at a time, ease peaches into the boiling water. The water will cease to boil with the addition of the peaches, but leave the heat on.
- Leave peaches in the hot water for about 60 seconds.
- Use a slotted spoon to remove peaches from the boiling water.
Step Three: Ice Bath
- Immediately after removing the peaches from the boiling water, submerge them in the ice water.
- Leave the peaches in the ice bath until cooled, about one minute.
- Remove the peaches from the ice water and pat dry with a towel.
Step 4: Peeling
Starting with the scored end, use your fingers to peel the peaches. (It can be useful to use a knife to help “grab” the peels, sometimes.) The skin should peel away easily and without much effort. If not, you can repeat the blanching process.
Can You Peel Peaches with a Vegetable Peeler?
Yes, you can use a vegetable peeler! Using a vegetable peeler is much more effective than using a paring knife. This method works best when you’re only peeling a couple of peaches and they are fairly firm.
However, if you need to peel large batches of peaches, this method is simply too much work! It also doesn’t work well with softer fruit, because it will just end up smashing the peaches as you try to peel them.
Storage
Peeled peaches are ready to pit, slice, and use in your favorite recipe. What if you peeled more fruit than you can use immediately?
You can store whole or sliced peaches in an airtight container in the refrigerator for about 3 days. Halved or sliced peaches can be frozen in a single layer and then placed in airtight containers to be kept frozen for up to 3-4 months.
Using peeled peaches
Most recipes calling for fresh peaches suggest removing the peel. Once you’ve mastered this technique, try these delicious ways to enjoy (or preserve!) fresh summertime peaches.
- Canned peaches
- Peach butter
- Old-fashioned peach cobbler
- Peach salsa
- Peach crumble pie
- Peach preserves
Go here to learn how to slice peaches.
How to Easily Peel Peaches
Equipment
- Stock pot
- Large bowl
- Slotted spoon
- Knife
Ingredients
- Fresh peaches
- Water
- Ice
Instructions
- Score the tip of each peach (opposite the stem end) into an X with a knife.
- Fill a large bowl with water and ice; set aside.
- Bring a large pot of water to a boil.
- Working in small batches of 3-4 peaches at a time, ease peaches into the boiling water and heat for 60 seconds. (The water will cease to boil with the addition of the peaches, but leave the heat on.)
- Use a slotted spoon to remove peaches from the boiling water and transfer into the ice water. Leave peaches in the water for about a minute, or until cooled.
- Transfer peaches to a dry towel and pat dry.
- Starting with the scored end, use your fingers to peel the peaches. (It can be useful to use a knife to help “grab” the peels, sometimes.)
Notes
- The peach skin should peel away easily and without much effort. If not, you can repeat the blanching process.
