Aromatic, sweet and juicy – peaches are definitely one of the favorite types of fruit in this country. But for many peach lovers, the joy of this sweet treat is spoiled when it comes to peeling and pitting the fruit; Preparing peaches ready to eat almost always doesn't work straight away. But if you keep your eyes open when buying, store the fruit correctly and learn to assess the degree of ripeness, you will easily find the right method to optimally prepare your peach.
“Cold” peeling
The easiest and quickest way to remove the peel from a peach is to peel the fruit in the classic way. This variant is the first choice if the peach is to be processed into cold and fresh desserts - for example fruit salad or quark dishes. This method requires a very sharp kitchen knife. “Cold” peeling works in four simple steps:
- The knife is applied to the peach.
- You carve a cross into the peach skin opposite the base of the stem.
- The skin is removed from the peach in strips.
- If necessary, it needs to be scored again.
A peeler can also be used instead of the kitchen knife; then the peel is removed particularly evenly. This is particularly advantageous if the peeled fruit is then to be used for decoration. The peeling method works with fruits that are medium ripe. In the case of very hard peaches, the skin is usually so tight to the core that cold peeling is no longer sufficient; in this case the fruit must be skinned.
Classic Skinning
Skinning the peach has a significant advantage: After this process, the fruits are somewhat more durable, as the velvety surface is generally susceptible to bruises and mold growth. Through targeted skinning, even the smallest skin residues are safely removed. To prepare, two pots of water and a slotted spoon should be provided. The water in one vessel is heated to boiling. The skin of the peach should be scored crosswise with a sharp kitchen knife. The fruits are processed one after the other and are never added to the hot water together. The peaches are finally skinned according to the following instructions:
- Each peach is placed individually into the boiling water using a ladle.
- The fruit must be immersed in the water for a few seconds.
- Now the peach is carefully lifted out of the water.
- The fruit is then placed in the pot with cold water (quenching).
- Test: Is the skin already coming off easily?
- If there are still areas that cannot be removed easily, the procedure is repeated.
Tip:
In principle, quenching the fruit in cold water can also be omitted; However, this process protects the pulp - and you don't run the risk of getting burns.
The skinned peaches can now be halved. The stone is very easy to remove after skinning. Before further processing, it makes sense to sprinkle the fruit with fresh lemon juice. This prevents the peaches from getting an unsightly brown color.
Safe coring
To prepare desserts, peaches usually have to be properly cored. Depending on the ripeness of the fruit, this is not always easy; If the peach is very soft, the flesh appears as a fibrous, sticky mass, while hard fruits practically stick to the core. Peaches that are in the middle stage of ripeness are particularly easy to core. The easiest method is to twist the peaches:
- The peach is cut horizontally all around
- Then turn both halves gently in the palms of your hands.
- Free pulp can now be removed immediately.
- Tight spots should also be loosened with the tip of a knife.
In some cases, splitting the peach in half is not enough. If it is a particularly hard peach, it is a good idea to cut several pieces; For this purpose the fruit is quartered or eighthed. It is always important to use a sharp knife. Flat peaches - for example vineyard peaches or plate peaches - are often not so easy to divide or quarter. This is due, among other things, to the fact that these varieties contain a very small seed, which is also firmly attached to the pulp. An apple cutter is also suitable for safe coring. In order to use nice, evenly shaped pieces, it is also advisable to use an apple slicer.
Additional tip:
Quality goods make skinning and gutting easier
No matter whether the peach needs to be simply peeled, carefully skinned or safely pitted - all methods work particularly easily if only high-quality and fresh products are used. The following applies to shopping:
- Peaches only ripen a little, which is why only ripe fruits should be chosen.
- The fruits should no longer have any green spots.
- An aromatic scent indicates good ripeness.
Proper storage after purchase also makes later processing easier. Peaches will last in the refrigerator for a maximum of two days; Before they are cored or skinned, they must be stored at room temperature for two hours. As a general rule, the peaches must not touch each other during storage as pressure points quickly develop. The fruits then run the risk of developing rotten spots. These can interfere with later processing. If you pay attention to quality products when purchasing, store the peaches carefully and recognize the degree of ripeness of the fruit, you will be able to prepare the delicious fruit optimally for every need - for delicious desserts or simply straight from your hand.
