This is the best way to remove the peel

The different ways to skin peaches

The "cold" peeling

This is a simple and particularly quick way of removing the skin from the peaches. Use either a very sharp kitchen knife or a 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. With the vegetable peeler you can peel off the skin in particularly fine strips.

This peeling method only works for peaches with a medium degree of ripeness. In the case of overripe fruits, too much meat sticks to the skin; if the fruits are still very hard, their skin cannot be removed in this way.

The "hot" peeling

The velvety skin of the peach is susceptible to pressure points, which can easily lead to mold spots. The peach lasts a little longer when peeled.

1. Cut the fruit crosswise opposite the base of the stem. However, the cut should not be too deep.
2. Now heat water in a saucepan big enough for two to three peaches.
3. As soon as the water boils, use a slotted ladle to add the peaches. After a short time, the incision site expands a little.
4. Take the fruit out of the boiling water with the ladle.
5. Immediately rinse the peaches under cold water.
6. Dry the fruits with a kitchen towel.
7. Now peel off the loosened skin with a kitchen knife from top to bottom.
8. If the skin cannot be completely removed, place the fruit in boiling water again and repeat the entire process.

When all the fruits are peeled, you can process them further. To do this, cut the peaches in half by cutting the length of the fruit up to the stone. Turn both halves of the fruit and they will separate from each other. Take out the stone with the knife. You can now use the peeled and pitted peaches as a topping for a cake or as an ingredient in a fruit salad. If you do not want to process the fruits immediately, you should sprinkle them with lemon juice. This way, there is no brown discoloration.