Whatever you may need skinless peaches for: a pie, a dessert or a salad, or anything else, here is step-by-step instructions how to skin them.
Ripe but somewhat firm peaches are easiest to blanch, so pick these if you have some choice.
It is important to not overcook peaches during blanching, especially if they are on the soft side, or peaches will get mushy and somewhat hard to work with after blanching.
- Pot of water
- Prepare ingredients: rinse peaches if needed, remove stem parts if any:
- Bring a pot of water to slow boil, add peaches in (it may be easier to work in batches of 2-3 peaches at the time). Ripe peaches will need only 25-30 secs of boiling, less ripe ones may need a tiny bit more:
- After time is up ladle peaches out of the pot using a tablespoon or a ladle:
Let peaches cool down so they can be handled by hands, then working each peach one by one carefully pick a piece of peach skin with a small knife and carefully remove it off, repeat until peach is cleaned:
- Repeat for all peaches in the batch and use blanched peaches for whatever you need them for right away: