In the Kitchen – Peeling Peaches, Nectarines & Tomatoes

I’m making Nectarine & Blackberry Shortcake tomorrow which means I will need to peel four dozen nectarines.

I need you to shower me with sympathy, so which sounds like a bigger deal, four dozen or forty-eight?

Anyway, peeling nectarines is a slippery, messy task – same goes for peaches or tomatoes … unless you know the trick!

Which is …


  1. Bring a pot of water to boil (enough to submerge the peach, nectarine or tomato).
  2. While the water comes to a boil, fill a bowl with cold water and lots of ice (enough to submerge the peach, nectarine or tomato).
  3. Using a slotted spoon, dip nectarines and tomatoes into the boiling water for about 10 maybe 20 seconds. Peaches take a little longer.
  4. Remove the fruit from the boiling water and immediately submerge it in the ice water.
  5. You can now easily pull the skin off with your fingers. Some people use a paring knife but I find that impeccably clean hands are the perfect tool for this job.

More Tips, Tricks & Tools

What’s your favorite kitchen trick? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011


6 thoughts on “In the Kitchen – Peeling Peaches, Nectarines & Tomatoes

  1. Favorite Summer salad is a cherry tomato and avocado salad with olive oil sea salt some chopped onion and some cilantro.


  2. Susan,

    I do this same procedure but I was taught to score a large “X” in the base of the fruit before you place it in the pot. After just a few seconds in the hot water the skin starts to curl that’s when you take it out of the water and then just peel back each quarter skin section when cooled. (with hands of course, is there really any other way?)



  3. Last week my breakfast of choice was diced fresh peaches topped with peach yogurt. I didn’t peal them, though. This is a great tip–it always works well for me.


    • Thanks Linda … I only peel them when I’m getting fancy or cooking for someone else – especially with nectarines. One of the reasons I use nectarines before peaches is their nice smooth skins which are an added reason not to peel. Anyway I’m doing shortcake for 55 tomorrow night – so peel I will. Saw your new blog – looks like the middle is treating you well! Take care – S.


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