Tutorial: How to Peel Peaches

CATEGORIES: How To..., Kate

I should really call this “Tutorial: How to Peel Peaches/Nectarines/Other Stone Fruits. Also, Tomatoes,” that just seemed like it wasn’t long enough, you know? So the Mighty Peach gets to be the mascot for this tutorial.

You might be saying, “Hey, Kate, it’s called a paring knife and a tiny bit of elbow grease–do we really need a tutorial?” If I’m just going to peel one peach, I’ll do it with a little knife (and inevitably cut myself in the process because that is whatΒ  I do). Actually, who am I kidding? I can’t even remember the last time I peeled a single peach–I’ll either eat it with the skin on or let it go bad because I hate peeling peaches that badly.

However, if you hate peeling peaches as much as I do and you’re willing to wait a few minutes, this a quick, easy, and fun way to peel peaches.

You’ll need peaches (shocking, right?),

A large pot of water (with an in-basket strainer if you have one),

and a bowl of ice water. But we’ll get to the ice water later. In, like, two seconds.

Bring the pot of water to a boil. When the water is almost boiling, fill a bowl with ice cubes and then fill it with cold water. When the water is boiling, take the peaches…

and add them to the boiling water. Boil them for 30 seconds, drain them, and then immediately plunge them into the bowl of ice water.

When the peaches are cool enough to handle, gently rub the skin and it will peel right off. Is it weird for me to compare it to a peeling sunburn? Because that’s what it’s like.

Those are the hands of my lovely assistant/babysitter/Diet Coke-bringer extraordinaire. I told her that I would Photoshop beautiful nails onto fingers, but what she doesn’t know is that I don’t have the foggiest clue how to go about Photoshopping beautiful fingernails onto her nails. Sorry, Laura-Dude.

In a matter of seconds, you’ll have a big pile of peeled peaches begging to be eaten. Like in, say, the recipe I’m going to post on Friday…

59 comments

  1. It’s even easier if you score a small cross at the bottom of the fruit/tomato, and then just peel from there when you’re ready πŸ™‚

  2. You are mind-readers! I was just getting ready to freeze a half-bushel of peaches & I had no idea how to peel them quickly. Thanks so much!!

  3. Oh the childhood memories…. Nothing quite like being covered in peach juice to your elbows while slicing hundreds of peaches. πŸ™‚

  4. Scoring an “X” on the bottom before boiling them makes the skin come off even easier. I use that method for tomatoes, but didn’t know it worked on peaches, etc. Thanks, Kate-Dude:)

  5. Just learned you can also do this with potatoes you just score them around the center then cook till done then plunge in ice water for 10 seconds then rub off skin. πŸ™‚

    1. That’s what I was going to say. A friend sent me a video about doing the potatoes this way about a month ago.

  6. I just learned this about two weeks ago! I also score the bottom and it helps if the peaches are a little on the ripe side. My skin comes off in one piece, it’s hardly even peeling. LOVED learning this trick, especially when making peach jam or ice cream when you have to peel a lot!

  7. You probably have the best timing ever. I kid you not, I fell asleep trying to remember how we non-peeled peaches when I was a kid last night!

  8. I’m not kidding… I was eating a peach when I saw your post and read it. I really, really dislike peeling peaches. That is hilarious.

  9. Boy does this take me back to home ec my freshman year of HS and my 80 year old teacher teaching us how to can tomatoes. I can still hear her talking about blanching (what this is called). Good times!

  10. Ok. I just made your Tim Riggins brownies yesterday. I cheated with a box brownie mix. I have a thing about making two things from scratch in a day ;). It is by far the most delicious way to gain 10 lbs. LOVE THEM! They are amazing! I have yet to try a recipe from you two that I haven’t loved. How do you do it? You are both amazing – and funny too! xo

  11. YES! Isn’t it awesome! It also helps if you make an “X” on the bottom with your paring knife! It IS super easy, although I don’t have an ice maker, so the ice water is always my problem! πŸ˜€

    That fire roasted artichoke looks AWESOME!

  12. All the years of canning with my mom and dad gave me this knowledge. Something everyone should know though!! I can’t wait for the recipe!

  13. If you are going to be canning or making a pie (or anything else where the peaches need to stay pretty), if you cut them in half before you put them in the boiling water, it gives you easier access to the pit with out mashing the soft, skin free fruit.

  14. Thank you for this great post. This is one of those things that I should have learned growing up but didn’t. I always feel awkward when I try to do it…and I am sure I am doing it wrong. Thanks for the tutorial!

  15. I have found that putting a wet paper towel inside the foil before wrapping helpful in keeping the juices in for the corn to come out moist. I then put all the seasonings and butter before wrapping. I’m here to tell you that it turns out delicious everytime. No burn kernels for me.

  16. You can also use the serrated peeled from pampered chef that works perfectly without the blanching!

  17. You can also use the serrated peeler from pampered chef that works perfectly without the blanching!

  18. Great strategy, thanks! I especially love how your nails match the peaches. Do you have a color to match every stone fruit? (Bet you thought we wouldn’t notice!)

  19. But why would you want to peel it!? I work at a Farmer’s Market here in Georgia, and we snag our peaches right off the back of Pearson’s truck and bite right in. I can’t bother having to wait to peel them!!

  20. We have blanched peaches, tomatoes, etc. at our house for years (mostly in the middle of canning season!) but I wasn’t aware of the hint to score a cross at the bottom. I don’t suppose you need more peach recipes but we LOVE peaches and I have a wonderful fresh peach pie recipe. (NO glaze – just fresh peaches, whipping cream, cream cheese, powdered sugar – that sort of recipe). Email me if you don’t have it or something similar and you think you’d like it! It’s truly divine!

  21. You’re brilliant! I actually said no peaches at the grocery store just yesterday when my kids asked if I would make them a peach smoothie bc I didn’t want to peel them! How lazy is that? Hahahuhmmmm…..also, tell your lovely assistant that her nails match the peaches!

  22. This was genius I tell you. And guess who came up with it……..YOU!! i would expect nothing less.

  23. Okay where have you been all my life??? I just did this and it was awesome!!! I peeled enough peaches for 10 pints of jam in the time I usually take to peel 2 peaches!! Once again OBB saved my day!!

  24. Remembering this tutorial sure cheered me up when I came downstairs to discover all of our peaches were ready to be eaten immediately. We’re all enjoying peach smoothies for breakfast. πŸ™‚ Thanks.

  25. Umm hello. I love this trick for tomatoes but I never thought to do it with peaches. thank you so much. My life will be easier come peach bottling season.

  26. I just finished chopping 6 quarts of peaches for the freezer. This was the first time I’ve done this many at one time so I tried your method to peel them. It went so quickly and easily. Some were much riper than others but it didn’t matter; all peeled easily after 30 seconds.

  27. I made your Peach Crisp and loved it. I’ve made Peach crisps before but didn’t like the results, so I stopped. Your instructions for preparing the peaches made all the difference. Thanks for a wonderful recipe.

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