How To Peel Peaches
Learn How To Peel Peaches easily with this simple blanching method! This quick kitchen trick helps peach skins slide right off in minutes. Perfect for all your favorite peach recipes like pies, cobblers, jams, and more!
Ingredients
- Ripe peaches
Instructions
- Bring a pot of water to a boil: Fill a large pot with water and bring it to a rolling boil. Make sure there’s enough water to fully submerge the peaches.
- Prepare the peaches: Wash the peaches well under cool water. Using a paring knife, score a shallow “X” on the bottom of each peach. Don’t cut too deep, just through the skin. This helps the peel release easily after blanching.
- Blanch the peaches: Carefully lower the peaches into the boiling water using a slotted spoon. Let them cook for 30–60 seconds for ripe peaches or slightly longer if they’re firmer. You’ll notice the skin beginning to loosen around the scored “X.” Start Timer
- Transfer to an ice bath: Immediately transfer the peaches to a bowl of ice water. Let them sit for about 2 minutes to stop the cooking process. This keeps the peaches from becoming mushy. Start Timer
- Peel the skins: Starting at the scored “X,” gently peel the skin away using your fingers or a paring knife. The skins should slip off very easily. If they don’t, blanch the peaches for another ~15-20 seconds. Start Timer
- Slice and remove the pit: Cut around the peach from top to bottom, following the natural seam. Twist the halves apart and remove the pit. Slice or dice as needed for your recipe.
