Video: Peeling peaches and stone fruits the easy way
Los Angeles Times Test Kitchen director Noelle Carter shows how easy it is to peel a peach.
Summer is peach season, and while they’re great eaten fresh, they make perfect additions to pies, cobblers and other desserts. And because peach skins can be overly firm in texture, recipes often call for peeling peaches before adding to a dish.
There’s an easy way to peel them -- and the method works for peeling many fruits and vegetables. Simply follow a few basic steps:
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Step 1: Mark an “X” at the bottom of the fruit, just through the skin.
Step 2: Submerge the fruit in a pan of boiling water to loosen the skin. You do not want to cook the peach.
Step 3: The skin should start to peel away from the “X” after about 30 seconds. As soon as the skin is loosened, immediately remove the fruit to a bowl of ice water to chill.
Step 4: Peel the skin away from the fruit using your fingers or a knife.
If you have any kitchen tips or questions you’d like me to explore, leave a comment below or email me at noelle.carter@latimes.com.
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