The thin, fragrant skin of tomatoes and peaches doesn’t often bother us when we’re eating the fruit out of hand or slicing it for salads, but for many recipes, the slippery texture just gets in the way. Removing the skin with a peeler or paring knife works, but it’s time-consuming and frequently results in the fruit being hacked up or bruised. Boiling water to the rescue! This simple, speedy blanching technique offers a clean and easy way to slip the skin right off your summer bounty.


• A pot of boiling water
• A large bowl filled with ice and water
• A paring knife
• A slotted spoon
• A bowl of ice water


Bring a pot of water to a rolling boil. In a large bowl, prepare the ice bath. Make a small “X” in the bottom of each item of fruit using a paring knife. Gently lower the fruit into the pot of boiling water for anywhere 20 seconds to 2 minutes, depending on how ripe the tomatoes or peaches are (the riper the fruit, the less time it needs). Use a slotted spoon to transfer the fruit immediately to the ice bath. When the fruit is cool enough to handle, use a paring knife to peel off the skin, starting at the “X.”


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