We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

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 pie, ice cream, or in other peach recipes, 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).

(Image credit: Erika Tracy)

An Easier, Faster Way to Peel Peaches

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 salads, bruschetta, or other savory peach dishes. But 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 you’re going to do:

Blanch the peaches: Simply bring a large pot of water to a boil, then carefully add your peaches. Called blanching, this cooking technique 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.
Shock the peaches: Use a slotted spoon to remove your peaches from the pot, and transfer them to an ice bath — a large bowl filled with ice water — immediately. Also known as “shocking,” this technique cools down your peaches quickly and prevents a mushy, overcooked mess. Be sure to set up your ice bath beforehand so you’re not scrambling last minute.
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 your 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:

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

Comments

Nutritional Info

Ingredients

Peaches, any quantity

Equipment

Large pot
Slotted spoon
Large bowl

Instructions

Bring a large pot of water to a rolling boil: Make sure your pot is big enough to fit your peaches.
Blanch the peaches: Place peaches, just a few at a time (so as not to crowd the pot), into the water and leave them there for 30 seconds, even if the water stops boiling.
Remove peaches and place in ice bath: Using a slotted spoon, remove the peaches and place them immediately in an ice-water bath to stop residual heat from cooking the peaches. Wait a few seconds, then take the peaches out of the ice water.
Remove the peels: Gently rub the peach skin and peel it off; it should come away from the flesh with minimal effort.

Recipe Notes

How to Remove Peach Pits: Starting at the stem end, 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.

How To Easily Peel Peaches Without a Knife