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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.

Check out more how-to videos from our test kitchen here: [ Ссылка ]

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 easier to hold.

To blanch or not to blanch? That's the question. If you’re peeling a firm peach, don't blanch, use a Swiss peeler. Swiss peelers are easy to hold and their blades stay sharp for a long time.

If the peaches are on the softer side, try blanching instead. Cut a shallow X in the bottom of each peach, and place in boiling water for 30 seconds. Immediately transfer 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 it's pit, so you have to cut around it.

Now you’re ready to make jam, pies or have a snack.

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