Peaches are a great snack during the summer months and can be eaten right out of your hand. As a topping for cakes or as an ingredient in a fruit salad, it is advisable to free the sweet fruits from their furry skin. You can choose between "cold" and "hot" peeling.

The skin of the peaches is usually removed before preserving

The different ways to skin peaches

The "cold" peeling

This is a quick and easy way to get the skin off the peaches. Use either a very sharp kitchen knife or a vegetable peeler.

  1. Make a not too deep cross cut in the fruit opposite the base of the stem.
  2. Peel off the skin in strips.
  3. You can use the vegetable peeler to peel off the skin in particularly fine strips.

This peeling method only works on medium-ripened peaches. If the fruit is overripe, too much flesh will stick to the skin; if the fruit is still very hard, the skin cannot be removed at all in this way.

The "hot" peeling

The velvety skin of the peach is prone to bruises, which can easily lead to mold. The peeled peach has a slightly longer shelf life.

  1. Cut a cross across the fruit opposite the base of the stem. However, the cut should not be too deep.
  2. Now heat water in a saucepan big enough for 2-3 peaches.
  3. Once the water is boiling, use a slotted spoon to add the peaches. After a short time, the incision site expands somewhat.
  4. Use the ladle to remove the fruit from the boiling water.
  5. Immediately rinse the peaches under cold water.
  6. Dry the fruit with a kitchen towel.
  7. Now pull off the loosened skin with a kitchen knife from top to bottom.
  8. If the skin does not come off completely, place the fruit in boiling water again and repeat the process.

Once all the fruits have been skinned, you can process them further. To do this, halve the peaches by cutting the fruit lengthwise down to the stone. Twist both halves of the fruit and they will separate. Use the knife to take out the stone. Now you can use the peeled and stoned peaches as a cake topping or as an ingredient in a fruit salad. If you do not process the fruit immediately, you should sprinkle them with lemon juice. In this way, no brown discolouration occurs.

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