If you're planning on cooking with peaches (like I did with the peach puzzle), you'll want to peel them first. Cooking causes the skin to become rough and the texture could be unappetizing in pies, etc. However peeling peaches seems like an messy task. Ripe peaches are soft and delicate and prone to bruising. Luckily there's an easy way to get around it.
- Bring a pot of water to boil (enough to submerge the peach fully - see note).
- Using a slotted spoon, dip peach for 30-45 seconds.
- Transfer immediately to a waiting ice water bath (again, enough to submerge peach fully).
- You should now be able to easily pull the skin off with your hands. Some people prefer to use a paring knife, but I prefer hands. You can also give it a quick rub with a dishtowel or paper towel. If the skin does not come off easily, repeat the process.
Note: The picture shown does not have enough water and resulted in having to continuously rotate the peach.
This method also works well for nectarines, plums and tomatoes.
Matthew Williamson
Thanks for the tip. I can't wait to try the peach puzzle recipe.
1Good to know.
2My mother showed me this trick once but I've never been able to make it work right for me. I guess I'll have to try it again!
3Hmm, would this work for other fruits?
4it should work for nectarines and plums, probably apricots, pluots (or aprums - the apricot/plum hybrid) as well. it also works for tomatoes, but you might want to make a small incision at the top with a knife to get it started. hope that helps!
5Thanks for the follow-up, Yum
!
6i saw alton brown do this recently and was amazed by how easy it seems to work
7Thats conviniant
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