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How to Peel Tomatoes, Peaches, Apricots and Other Fruits With Thin Skins


Although they have thin edible skins, which are also full of nutrients, it is standard practice in the kitchen to peel off the skins of these fruits when a recipe asks for it.

Blanching is required to slip off the skin easily. The removal of skins is necessary for a fine delicate end product. A brief blanching in boiling water for 2-3 minutes often facilitates easy peeling of tomatoes, peaches, and apricots. The thin skins slip off easily after blanching.


  • Always refresh vegetables or fruits in ice water and peel immediately.
  • The brown hull of almonds is loosened with the same technique.