My Recipe Box

Peel Peaches and Tomatoes Easily with Boiling Water

by Jennifer Armentrout

fromFine Cooking
Issue 65

To peel peaches and tomatoes for pies, canning, or other purposes, have ready a pot of boiling water, a bowl of ice water, a paring knife, and a slotted spoon. Work with one piece of fruit at a time because leaving them in the ice water for too long makes them harder to peel.

  • 1. With the paring knife, lightly score an X into the flower end of the fruit. For tomatoes, remove the core as well.
  • 2. Drop the fruit into the boiling water for 15 to 20 seconds.
  • 3. Use the slotted spoon to briefly dip the fruit in the ice water (shocking them this way stops the cooking).
  • 4. Starting at the X, use the paring knife to help you peel off the skin. It should come off easily; if not, repeat the boiling and shocking steps.

Photos: Scott Phillips

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