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.
COOK’S TIP
- Always refresh vegetables or fruits in ice water and peel immediately.
- The brown hull of almonds is loosened with the same technique.