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Video:How to Peel a Peach

with Jonathon Stewart

Avoid any mess by peeling peaches the easy way, and you'll be all set for making yummy desserts like Peach Mebla.See Transcript

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Transcript:How to Peel a Peach

Hi! I'm Jonathon Stewart for About.com Food with today's 90-second quick tip.

Peach skins can be tough, chewy, or bitter when left on for recipes like Peach Melba or peach salsa, and removing them the wrong way can result in nothing but a bruised, gooey mess.

Try this simple peeling method and you'll be on your way to creating amazing peach dishes in no time. Check it out.

Select Ripe Peaches

Start by selecting peaches that are fragrant and give just a little to the touch, and that are free of bruises or soft spots.

To properly peel a peach we're going to use a technique called, "blanching," which actually comes up pretty often the more explore new recipes.

Never blanched anything before? Don't sweat it - it's basically just boiling stuff.

Boil the Peaches

Set a small saucepan of water on your stove top burner and set it to high. While you wait for the water to boil, take another dish and fill it with ice, then add water.

Once the water on the stove reaches a boil, turn off the heat and submerge your peach for about 45 seconds.

Carefully remove the peach with a spoon and plunge it into the ice-bath, which halts any cooking of the actual fruit.

Cut Into the Peach Peel

Carefully cut into the peel with a paring knife; it should easily fall right off the fruit as you make your incision.

Return the fruit to the ice water, which activates an enzyme that will keep the peach from discoloring right away.

Remove Stubborn Peach Peels

If the peel is still giving you trouble, toss it back in the hot water for another 30 seconds, and give it another shot.

Or, you could also try microwaving your peach for 15 seconds on high, then letting it sit for about two minutes before removing the peel. And that's a peach, hon. Oh golly, I'm hot today!

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