Place peaches in a large pot of boiling water for 10-20 seconds or until the skin splits. Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which should easily peel off. Lightly score the bottom of each peach with an X before blanching. Working in batches of 3 or 4, add peaches to boiling water for 2 to 3 minutes. Use a slotted spoon to transfer them to an ice-water bath to stop the cooking. Remove skin with a paring knife. Place peaches in a large pot of boiling water for 10-20 seconds or until the skin splits. Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin, which should easily peel off. Despite its fuzzy texture, peach skin is perfectly edible, and many people eat peaches without peeling. However, according to USDA sampling, peaches can be coated with as many as nine different pesticides before arriving at the grocery store. Sometimes, it can be difficult to tell whether a peach, banana or other fruit is overripe or spoiled. Generally, an overripe peach should not have any soft spots or signs of mold. If it's rotten or spoiled, it will most likely become slimy. Its smell and taste may change, too.
Approximately six medium peaches are needed to make 4 cups of sliced peaches. Six medium peaches is about 2 pounds of peaches. If using frozen fruit, about 40 ounces of peaches are need to make 4 cups of sliced peaches.
You cannot peel peaches the way you would an apple or potato (i. e., with a vegetable peeler or paring knife). Instead, you have to blanch them. Slate has recipes for peach pie and peach cobbler.
Peeling Peaches Wash the peach and place it on a solid cutting board. Cut a cross in the “bottom” of the peach. Place the peach in a microwave-safe container. Microwave for about 30 seconds. Peel back the skin of the peach starting at the point where you put the X. Notice how cleanly the skin peels away from the flesh.
Lay bags flat; add bags or containers to freezer in batches to make sure they freeze quickly. When frozen solid, the containers or bags can be placed closer together. Use frozen peaches within 8 to 10 months. To thaw frozen peaches, thaw in their container either in the refrigerator or in a bowl of cool water.
Remove the pit with the tip of a knife. Clingstone peaches cannot be pitted. To slice or quarter them, make cuts with a paring knife toward the center and then around the pit, lifting out each slice. To prevent cut peaches from turning brown, toss them immediately with lemon, lime or orange juice.
So, yes, you can definitely eat the peach skin, but you need to wash it properly first. Because of the natural fuzzy texture and a mildly tart flavor, some people prefer to peel the peach before they eat it.
Freezing peaches is one of the easiest ways to preserve the flavors of summer. For best results, you'll want to peel and slice your peaches prior to freezing. Eliminating any air from the bag will help keep freezer burn from forming.
Blanching peaches loosens their skin and makes them super easy to peel. The heat helps separate the skin from the peaches so the peels slip off, rather than being needed to be cut off. Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds.
Eat the peach like an apple. Try cutting the peach in half, rotating the knife around the stone in the center, then twisting gently to pull both halves free. Remove the pit easily and eat each half without worrying about biting into something hard. One of the joys of the ripe peach is its juicy texture.
Submerge the peaches in the water and wait 15 to 30 seconds. Remove the peaches with a slotted spoon and place them into an ice-water bath. Choose a peach and begin to rub. The skin will easily separate from the fruit inside.
Health Secret #2 – Peaches are a good source of vitamin C and contain vitamin A. Peaches also contain vitamin A which promotes eye health. Health Secret #3 – Peaches are a source for dietary fiber. With 3 grams of fiber in one large peach, this fruit can help achieve your daily recommendation of fiber.
Water Blanching Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid. Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water.