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Monday, June 18, 2012

How to Blanch (and peel) Fresh Fruit


In order to peel fresh fruit such as apricots, peaches, etc, you will need to blanch them. This is not as hard as it sounds. Simply fill a large pot with water and bring to a boil.
To blanch, drop the fruit in the boiling water for 30-60 seconds, then remove with a slotted spoon, and put into a bowl or other container.
Cool slightly by running cold water over them. The fruits will have swollen slightly, and the peeling comes off very easily.
You can also pit the fruit (remove the seed) at this point as well. Just be prepared to get messy!
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4 comments:

  1. Steph @ Halfway to SomewhereAugust 4, 2012 at 12:47 PM

    I'm getting ready to make apricot jam and couldn't remember how long to leave the apricots in the boiling water. This is exactly what I needed!!!

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    Replies
    1. HeatherAugust 4, 2012 at 6:33 PM

      Awesome, so glad this post was helpful to you...I bet your jam will be so yummy!! :)

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  2. AnonymousJuly 15, 2013 at 9:32 PM

    I can do this to fresh cherries too? then macerate them? or will they be to mushy.

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    Replies
    1. HeatherJuly 16, 2013 at 7:14 AM

      From what I've read, you can macerate cherries without peeling...just pit them and then continue with recipe! Hope that helps :)

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