Summer's peach harvest is upon us and that means we're uncovering the best way to peel, slice, and eat these sweet and juicy gems.
[MUSIC] To blanch or not to blanch, that is the question. If you're peeling a peach that isn't too soft but is still ripe enough to eat, don't blanch, use a Swiss peeler, it's easiest to hold. If the peaches are on the softer side, try blanching instead. Cut a shallow X at the bottom of each peach, and place it in boiling water for 30 seconds. Immediately transfer it to an ice bath, using a slotted spoon. Once they're cool enough to touch, you can slip the skin and fuzz right off. The secret to easy pitting is to select the right peach. A freestone peach is easiest because once you slice into it, you can pull the pit right out. A clingstone peach is attached to the pit, so you have to cut around it. Now you're ready to make jams, pies and even have a snack. [MUSIC]