How to Peel Peaches Quickly
Learn how to peel peaches quickly with a simple blanching method. This easy technique loosens the skin in seconds and works well for cobblers, baking, jams, smoothies, and freezing fresh peaches.
Ingredients
- 1 kg fresh peaches
- water for boiling
- ice for the ice bath
Instructions
- Make a small shallow cut on the top of all 2 pounds fresh peaches to help loosen the skin during blanching.
- Fill a large pot with water for boiling and bring it to a boil, then reduce the heat to a gentle simmer.
- Carefully add the 2 pounds fresh peaches to the simmering water and cook for 30 seconds.
- Fill a large bowl with ice and cold water to create an ice bath, then immediately transfer the peaches into it.
- Let the peaches cool briefly in the ice bath, then remove the skin using a knife or gently peel it away with your fingers.
Notes
Make the Cut First: I always score the peaches before simmering because it gives the skin a place to start loosening quickly.
Watch the Timing: I keep a timer nearby because leaving peaches in the hot water too long can soften them too much.
Prepare the Ice Bath Early: I like having the ice water ready before starting, so the peaches stop cooking immediately.
Storage: Store peeled peaches in an airtight container in the refrigerator for short-term use or freeze for later baking and desserts.
Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 16mg | Potassium: 153mg | Fiber: 2g | Sugar: 10g | Vitamin A: 408IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.4mg
