How to Easily Peel Peaches

Use this blanching technique to remove the skin from fresh peaches, leaving behind as much fruit as possible.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Yield: varies

Author: Kris Bordessa, National Geographic author

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.)

The peach skin should peel away easily and without much effort. If not, you can repeat the blanching process.