How to Peel a Peach
Peaches can be a little intrusive, especially when it comes to extracting them from the pits, but there are a few things you can do to make this zesty task a little easier.
Part of The Grown Up Kitchen series , Skillet is designed to answer your most basic cooking questions and fill in any gaps that may be missing from your home chef education.
First, keep in mind that there are two different types of peaches: rock and rock . As their names suggest, the flesh of one sticks to the pit, while the flesh of the other is freely separated. (Klingstone season begins in early summer; Frisian season begins in mid-June.)
Having a hard time finding freestyle? Don’t worry, you can still separate the fruit from the seed. First, make sure the peach is as ripe as possible, as unripe fruit will be more difficult to remove. Then cut the peach in half – vertically from stem to bottom – and twist the two halves until they separate. The hole will stick out on one side and you can pull it out with your fingers. If it’s still a little stubborn, try using a peeling knife to gently pry it out, or chop it into slices and pull the pieces out of the pit.