How to Peel Peaches in Bulk Without Using a Peeler

Enjoying a ripe peach as a snack is easy—you simply take a bite and enjoy. But what about peeling peaches to use in pies, cobblers, and crumbles? That's also easy, assuming you know the right technique. A vegetable peeler might seem like the most logical tool for the job, but it's not the best or fastest way to peel peaches.

Cooks who use a lot of peaches know that you don't need any tool to peel them—your fingers (and some boiling water) are best. In our step-by-step guide, we'll show you how easy the process is—and also teach you how to cut a peach, whether you have peeled it or not.

When to Blanch a Peach Before Peeling

A ripe, soft peach usually won't hold up to a peeler, and you'll lose much of the tasty flesh in the process. Alternatively, blanching is the most effective way to peel a lot of ripe peaches without damaging the fruit. A quick dip in boiling water followed by an ice bath loosens the skin, making it easier to remove it by hand. This peeling method is especially helpful when prepping bulk peaches for desserts, sauces, jams, or long-term storage.

Unfortunately, it doesn’t always work. Firmer peaches that aren’t fully ripe yet may not respond well to blanching. In this case, try a sharp paring knife or serrated peeler. Trim the top and bottom to steady the fruit, then carefully peel in strips. Peeling this way works best when you only need to prep one or two peaches. If you're grilling, blending, or using the peaches in a more homestyle dessert, you can skip peeling altogether.

How to Prepare for Bulk Peach Peeling

There are three simple prep steps to ensure you are ready to get peeling.

1. First, bring a medium saucepan of water to a boil.
2. Using a paring knife, score a shallow "X" in the bottom of each peach.
3. Create an ice bath by filling a large bowl with ice water. (This will help stop the cooking process and cool the peaches so they are easier to handle.)

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How to Peel Peaches Using the Blanching Method

In just a few minutes, you can have perfectly peeled peaches ready for a savory salad or Martha's Peach Buckle. To peel bulk peaches, follow these blanching steps:

1. Using a slotted spoon, carefully lower each peach into the water (working in batches if necessary, adding no more than four peaches to the pot at a time).
2. Boil just until the skins start to soften and separate where the peach was scored, about 30 seconds to a minute.
3. Use the slotted spoon to remove the peaches from the boiling water, lowering them directly into the prepared ice bath.
4. Let them cool for about a minute.
5. Now, starting where the X was scored, peel the skins back away from the peach. It should be easy enough to do using your fingertips or a paring knife and just the peel should come off.
   

How to Cut Peaches

The juicy texture of peaches can make them very slippery, so consider cutting them over a large bowl to capture all the juice—and any peach slices that get away end up in the bowl.

1. Start by holding a peeled peach in one hand and a sharp paring knife in the other. Cut the peach in half, working from end to end and straight down to the pit.
2. Twist apart the halves and remove the pit using your fingers or the tip of the knife.
3. Place the peach halves on a cutting board and slice into wedges or cubes.