Learning to peel a peach is quick and easy with this large batch method! How to peel peaches without a knife and in minutes!
Ok, so full admission. This is not the method I use for day to day peach eating. For those times, I bust out my pairing knife or peeler.
This recipe is here for those large batches. For when you have so many peaches that the idea of working a peeler across each delicate skin is daunting.
You know what I’m talking about… Like, when you want to freeze your fruit, make jam, pies, or tarts?
That is what this recipe is ideal for. In fact, it is the ONLY method I use when I plan to peel more than one piece of fruit. It is incredibly simple and the peach skin practically falls right off!
How to pick a ripe peach:
The FIRST tip I am going to give you is to make sure the peaches you are using are ripe. If they are not quite ready to use this method will be a bit more tricky. Here are some of my favorite tips to pick a ripe peach, straight from our local farm stand farmer!
- Gently press on the peach, being careful not to squeeze too hard, just below the stem. You want it to be a little on the softer side IF you plan on eating them soon.
- Color and smell can tell you a lot about ripe fruit as well! If the peach has a vibrant color and is fragrant, chances are they are ready to eat!
- Buy local. Locally fruit is picked at its peak which means it is ready to eat now. When you purchase produce from chain grocers they are picked slightly under ripe to give them more time to mature as they travel to their destination.
- Ask for a sample! Most stands or farmers markets will gladly slice one for you. I know our local grocery store does the same!
Remember, if you are not going to be eating your peaches right away, it is a good idea to get a slightly more firm peach. This will give it a little bit longer of a shelf life and allow you to enjoy your produce over a longer period of time.
I also suggest keeping your peaches stored on the counter at room temperature until they get to your desired ripeness. From there, be sure to transfer them to the refrigerator to slow down their aging.
How to peel a peach:
This method involves blanching, or scalding the fruit briefly, and immediately chilling in ice water. To prep for the process you need to use a paring knife to mark an x onto the bottom of each peach. This is done to help gently peel the skin off of the fruit at the end of the process.
Next, bring a large pot of water to a boil. It needs to be at a rolling boil, or when there are a lot of bubbles and the water is boiling rapidly.
Gently place a few of the peaches in the water and set a timer for 45 seconds. Be sure to only work with a few peaches at a time to avoid over crowding and be super careful not to burn yourself when placing the peaches in.
Once your timer goes off, use a slotted spoon to remove the peaches from the pot and dunk into a bowl of ice water. You do this to stop the cooking process that started. This makes sure you still have a sweet, uncooked, peach.
Leave the peach in the water for 10 seconds and then transfer to a towel.
Use your fingers, or a sharp pairing knife, to peel back the skin of the peach. You can see in the photo above that it really does not take much effort.
TIP: Be sure to be careful if you decide to use a knife. The peaches will be incredibly slippery when they are wet.
How to peel a peach without boiling it:
So now you know my secret to bulk peeling peaches FAST. But what if you just want to peel one and don’t want to fuss with boiling water?
Good news is you can peel peaches with the use of a pairing knife or peeler. I really like using a peeler because I feel like I have a little more control and am able to use it to take of just the outside of the peach, leaving the flesh for eating.
- Using a vegetable peeler or knife, gently cut or peel the outside of the peach.
TIP: It is easier to peel a whole peach vs a half or slice. I like to peel mine first and then cut it into slices.
Ways to use sliced peaches:
Alright, so you have peeled your peaches… Now what?
Peeled peaches are fantastic for so many things. Here are a few of our favorite ways to use peaches that have been peeled:
- Pie
- Cake
- Cupcakes
- Bars
- Jam
- Pork Chops (seriously, this is our FAVORITE fall dinner)
- Cobbler
- Sangria
- Ice Cream
- Slushies
- Salad
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How to peel peaches
Ingredients
- Peaches
Instructions
- 1. This method involves blanching, or scalding the fruit briefly, and immediately chilling in ice water. To prep for the process you need to use a paring knife to mark an x onto the bottom of each peach. This is done to help gently peel the skin off of the fruit at the end of the process.
- 2. Next, bring a large pot of water to a boil. It needs to be at a rolling boil, or when there are a lot of bubbles and the water is boiling rapidly.
- Gently place a few of the peaches in the water and set a timer for 45 seconds. Be sure to only work with a few peaches at a time to avoid over crowding and be super careful not to burn yourself when placing the peaches in.
- 3. Once your timer goes off, use a slotted spoon to remove the peaches from the pot and dunk into a bowl of ice water. You do this to stop the cooking process that started. This makes sure you still have a sweet, uncooked, peach.
- Leave the peach in the water for 10 seconds and then transfer to a towel.
- 4. Use your fingers, or a sharp pairing knife, to peel back the skin of the peach. You can see in the photo above that it really does not take much effort.
Notes
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