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. If stubborn areas of skin won't peel off, just return fruit to the boiling water for a few more seconds.
How to Pit Peaches
Cut the peach in half, cutting around the pit and using the indentation as a guide.
Twist halves in opposite directions to separate. Using a sharp knife, loosen and remove pit. Treat cut surfaces with lemon juice to avoid discoloration.
Mom's Peach Pie
This dessert is overflowing with fresh peach flavor. Each sweet slice of Mom's Peach Pie is packed with old-fashioned appeal. The streusel topping makes it a little different than the ordinary and adds homemade flair.
—Sally Holbrook, Pasadena, California
Citrus-Glazed Fruit Kabobs
What could be sweeter, simpler and more perfect for alfresco dining than grilled fresh seasonal fruit in these Citrus-Glazed Fruit Kabobs?
—Agnes Ward, Stratford, Ontario
Peach-Topped Pork Chops
With fresh peaches and sweet caramelized onions, these Peach-Topped Pork Chops are sure to be a hit with folks of all ages. Even the finicky ones like this.
—Frankie Mann, Warrior, Alabama
Fast Facts About Peaches
- Available May through November.
- Look for peaches that have an intense fragrance and that give slightly to palm pressure.
- Avoid those that are hard or have soft spots.
- Store ripe peaches in a plastic bag in the refrigerator for up to 5 days.
- To ripen peaches, place in a brown paper bag and store at room temperature for about 2 days.
- Freeze for up to 1 year.
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