Removing the skin from peaches with a traditional peeler can sometimes be the most challenging part of including the fruit in cobblers, pies, salads, and more. Here are three easy ways to help you de-fuzz -- all depending upon the type of fruit that's available at your local market.
Method #1 to peel a peach for salads: Using a paring knife, pierce the skin of the peach from top to bottom while rotating the fruit in your hand. Repeat on other side of the peach, so the skin is pierced in four sections. Place the knife at the top of the peach, grab the skin from one section, and then pull in a downwards motion to remove. Repeat on the other three sections.
Method #2 to peel an unripe peach for pies, cobbler, and canning:Using a paring knife, score a small "X" in the bottom of the peach. Place the peach in boiling water for about 60 seconds. Using a slotted spoon, remove the peach from the boiling water and place it into a a bowl filled with ice and water. As soon as the peach is cool enough to handle, use a paring knife to remove the softened skin.
Method #3 to peel a ripe peach for for pies, cobbler, and canning: Place the peach in boiling water for about 30 seconds. Using a slotted spoon, remove the peach from the boiling water and place it into a a bowl filled with ice and water. As soon as the peach is cool enough to handle, lightly pinch the softened skin and peel off with your fingers.
