How to Peel Peaches the Easiest, Fastest Way (No Knife!)

Peeling peaches with a knife can be wasteful so this method is the better way to go.

If you don’t want to fuss with a paring knife, there’s an easier way to peel peaches. Erika Tracy/TNS

When you get a hold of nice ripe peaches, it can be tempting to just take a big bite and eat them straight-up. But if you’re using them for a classic peach pie, homemade ice cream, or easy peach cobbler, you probably want to remove their skins first. Removing the peels can help provide a more consistent texture to your favorite treats.

However, if you’ve ever tried to peel a bunch of peaches with a knife, you know it can be a challenge, often resulting in waste when too much of the peach’s meat comes away with the peel. Here, we’ll show you an easier, faster way to peel peaches so you can enjoy them in your favorite treats throughout the summer (or anytime).

How to Peel Peaches Without a Knife

Do you absolutely have to peel peaches before enjoying them? Technically no, and in some cases the peels can add a vibrant pop of color and even extra flavor to savory dishes like halloumi and arugula salad and peach and prosciutto bruschetta. However, if you’re planning to use them in desserts like pies or ice cream, removing the peels can help provide a more consistent texture to these treats.

If you don’t want to fuss with a paring knife, there’s an easier and faster way to peel peaches. Here’s what to do:

1. Blanch the peaches: Set a large pot of water on the stove over high heat. While it comes up to a boil, set up an ice bath—a large bowl filled with ice water. When the water is boiling carefully add your peaches. Blanching helps to loosen the peach skins so they’re easier to peel. The process is quick—about 30 seconds, so take extra care to not leave your peaches boiling for too long.

2. Shock the peaches: Use a slotted spoon to remove the peaches from the pot, and transfer them to the ice bath immediately. Also known as “shocking,” this technique cools down your peaches quickly and prevents a mushy, overcooked mess.

3. Remove the peel: Once they’re cooled, remove the peaches from the ice bath. Using your hands, gently peel away the skins—they should release with minimal effort. Lastly, remove the pit and cut the peaches as desired. If you have Clingstone peaches, here’s a simple trick for slicing them. Now, they’re ready to be used in your favorite recipes or frozen for future use.

What To Do With Peeled Peaches

From cobblers to cookies to crisps, there are so many delicious uses for peeled peaches. Here are a few of our favorite treats to try:

• Grandma’s Double Crust Peach Cobbler
• Peach Cobbler Cookies
• Peach Ginger Hand Pies
• Brown Butter Peaches and Chantilly Cream

Not using your peeled peaches right away? Freeze them! Then, you’ll have juicy sliced peaches at the ready any time of the year.

Peach pit tip: To remove peach pits, start at the stem end and run a small knife down and all the way around the peach, keeping the blade up against the pit in the center. Gently twist the two halves opposite ways and then pull apart to expose the pit. Often, the pit will come out easily at this point. If not, loosen it by sliding your fingertip or a spoon under one end and then pop it free.

Erika Tracy and Jennifer Kornegay are contributors to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].

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