How To Peel and Pit Peaches | Southern Living

Summer's peach harvest is upon us and that means we're uncovering the best way to peel, slice, and eat these sweet and juicy gems.

To blanch or not to blanch? That is the question. If you’re peeling a peach that isn’t too soft but is still ripe enough to eat, don’t blanch. Use a Swiss peeler it's easier to hold.

To blanch or not to blanch? That's the question. If you’re peeling a firm peach, don't blanch, use a Swiss peeler. Swiss peelers are easy to hold and their blades stay sharp for a long time.

If the peaches are on the softer side, try blanching instead. Cut a shallow X in the bottom of each peach, and place in boiling water for 30 seconds. Immediately transfer to an ice bath using a slotted spoon. Once they’re cool enough to touch, you can slip the skin and fuzz right off.

The secret to easy pitting is to select the right peach.
A freestone peach is easiest because once you slice into it, you can pull the pit right out. A clingstone peach is attached it's pit, so you have to cut around it.

Now you’re ready to make jam, pies or have a snack.

[georgiabigfoot]

Thank you made me a hero on Father’s Day 2024 when my wife’s shoulder wore out peeling half of the mushy peaches, we knew nothing about this process, I watched your video and this worked great!! Not sure we will ever using a peeling knife again.

[RedHeadMERMAID]

Quick & to the point! Love your videos!

[Tribblejuice]

thanks for distinguishing cling vs free and soft vs firm.. ..very enlightening!

[WhitneyAnnLawrence]

This as easy as it looked. I bleached and was shocked how easily I could handle the peaches.

[TaylerGibson]

My peaches were stubborn. I had to boil for much longer

[mermer]

Blanching removes debris and fuzz easily.

[katforgiven]

I have never needed to cut an X, and the peels wipe off with a paper towel MUCH quicker. Also, if water is boiling it only takes 20 seconds or so.

[katharine]

I had no idea about cling stone peaches wut