Cooking tips for the caring cook.
Peaches deliver modest amounts of vitamins A and C, niacin and minerals (particularily potassium), while satisfying your craving for something sweet -- all at a tiny price in calories (only 40 in a medium-sized peach). They're worth a little effort - but sometimes that peeling on them can be pesky. Try these tips when you run into trouble!
Peeling Pesky Peaches
- To peel peaches, place whole peach in boiling water for 30 seconds.
- Remove from boiling water with slotted spoon and place in a bowl of ice water to stop the cooking process.
- Pull skin off using blade edge of paring knife or Swivel Potato Peeler to grab peel.
- Peeling Peaches: In a 2-cup measure microwave 1-cup water, uncovered, on 100-percent power for 2 to 3 minutes or until boiling. Spear one peach with a long tined fork. Submerge into hot water; hold about 12 seconds. Place peach under cold running water, slip off skin.
Ripen peaches quickly by placing them in a box covered with newspaper. Then remove skins smoothly, peel the peach with a potato peeler. Peaches will not mature or get sweeter once picked. One more note - remember "peach fuzz"? Well, today peaches are "de-fuzzed" by a mechanical brushing process before shipping.
Also use this method to peel other fruits such as apricots and tomatoes.
Some people swear by the use of a potato peeler to peel their peaches.