Peaches skin, peel, core - that's how it works!

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Peaches skin, peel, core - that's how it works!: peach

Aromatic, sweet and juicy - peaches are definitely among the favorite fruits in this country. But many lovers of peach are denied the enjoyment of sweet treats when it comes to peeling and pitting the fruit; Almost always the ready to eat preparation of peaches does not work right away. But those who already stop their eyes during the purchase, learn how to properly store the fruits and assess the maturity level will easily find the right way to optimally prepare their peaches.

"Cold" peeling

The simplest and quickest way to remove the peel from a peach is to peel the fruit in the classic way. This variant is the first choice if the peach to cold and fresh desserts - for example, fruit salad or quark dishes - to be processed. This method requires a very sharp kitchen knife. The "cold" peeling works in four easy steps:

1. The knife is attached to the peach.

2. A cross is cut into the peach skin opposite the stem.

3. The skin is peeled strip by strip from the peach.

4. It may be necessary to scratch again.

In place of the kitchen knife and a peeler can be used; then the shell is removed evenly. This is especially advantageous if the peeled fruit is then to be used for decoration. The peeling method succeeds in fruits that have a medium degree of ripeness. With very hard peaches, the skin usually sits so firmly on the core that a cold peeling is no longer sufficient; in this case, the fruit must be skinned.

Classic skinning

Peel peach and skin

The skinning of the peach brings with it a significant advantage: After this process, the fruits are slightly more durable, as the velvety surface is prone to pressure points and mold. By targeted skinning even the smallest skin residues are safely removed. For preparation, two pots of water and a skimmer should be provided. The water of one vessel is heated to boiling. The skin of the peach should be cross-cut with a sharp kitchen knife. The fruits are processed one after the other and never put together in the hot water. The moulting of the peaches finally follows the instructions below:

1. Each peach is placed individually in the boiling water with the help of a ladle.

2. The fruit must be immersed in the water for a few seconds.

3. Now the peach is carefully lifted out of the water.

4. The fruit then enters the pot with the cold water (quenching).

5th Test: Is the skin already able to peel off well?

6. If there are still places left that can not be removed well, the procedure is repeated.

Tip: Basically, the quenching of the fruit in cold water can also be omitted; However, this process protects the pulp - and you are not in danger of incurring burn injuries.
The skinned peaches can now be halved. The stone is easy to remove after skinning. Before further processing, it makes sense to drizzle the fruit with fresh lemon juice. So the peaches do not get an ugly brown color.

Safe coring

For the preparation of desserts peaches must usually be gutted clean. This is not always easy depending on the ripeness of the fruit; if the peach is very soft, the pulp appears as a fibrous, sticky mass, while hard fruits practically stick to the kernel. Peaches that are in a middle stage of maturity are especially good at coring. The simplest method is to turn up the peaches:

1. The peach is cut horizontally

2. Then turn both halves gently in the palms of your hands.

3. Free pulp can now be removed immediately.

4. Stuck areas must be additionally loosened with the knife tip.

Note: In some cases it is not enough to divide the peach in half. If it is a particularly hard peach, it has been proven to cut several pieces; for this purpose, the fruit is quartered or fermented. It is always important to use a sharp knife. Plate Peaches - for example, vineyard peaches or plate peaches - are often not so easy to divide or quarter. This is partly due to the fact that these varieties contain a very small core, which is also firmly grown with the pulp. For the safe gut removal is then also an apple peeler. To use beautiful, evenly shaped pieces, the use of an apple divider is also advisable.
Additional tip: Quality goods facilitate hides and coring


No matter whether the peach is simply peeled, elaborately skinned or safely gutted - all methods work particularly well if only high-quality and fresh goods are used. For shopping, therefore:
  • Peaches ripen only slightly, so only ripe fruits should be chosen.
  • The fruits should no longer show green spots.
  • An aromatic scent testifies to a good maturity.
Proper storage after purchase also facilitates later processing. In the fridge, peaches last a maximum of two days; before they are gutted or skinned, they have to store for two hours at room temperature. Basically, the peaches should not touch during storage, as quickly create pressure points. The fruits are then in danger of developing lazy areas. These can interfere with later processing. Those who pay attention to quality goods when shopping, who carefully store peaches and recognize the degree of ripeness of the fruit, will be able to optimally prepare the delicious fruit for every need - for delicious desserts or simply from the hand.

Video Board: How To Peel and Pit Peaches | Southern Living.

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