5 from 16 votes
How to Peel a Peach
This recipe demonstrates a straightforward technique for peeling peaches by blanching them briefly in boiling water, then cooling them rapidly in ice water. Scoring an "X" on the peach bottoms allows the skin to loosen easily for removal. This method prevents cooking the fruit while making peeling quick and less messy, ideal for recipes that require peeled peaches.
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
Servings:
6
Calories:
58 kcal
Cuisine:
American
Ingredients
- 6 peaches
Instructions
- Fill a medium saucepan halfway with water, bring to a boil.
- While waiting for the water to boil, fill a medium mixing bowl with cold water and few ice cubes.
- Using a sharp paring knife, score an “X” in the bottom of each peach.
- When the water comes to a boil, drop 1-2 peaches into the saucepan. Before careful to not crowd the pot. Boil for 30-45 seconds.
- Using tongs, remove and plunge into ice water. Allow to sit for 1 minutes before removing to a plate.
- Skin should easily peel off the peach. If not, plunge back into the boiling water for 20 more seconds.
- Peaches will not be cooked, but kind of slimy. Easy to just pull the skin off.
- If you've tried out method, come back and let us know how it worked out for you!
Cup of Yum
Nutrition Information
Calories
58kcal
(3%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Potassium
285mg
(6%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
490IU
(10%)
Vitamin C
9.9mg
(11%)
Calcium
9mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 58
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.