When do we peel fruits like peaches for pies but not for fruit salads?

Question

Discover why you should peel peaches for pies. Learn how the texture of the skin changes during cooking and why it's better removed for baked goods.

Answer 1

Peaches are often peeled for pies to create a smoother texture and prevent the skins from becoming tough during baking, while they are typically left unpeeled in fruit salads for added color, nutrients, and a slightly firmer bite.

Detailed Explanation:

The decision to peel peaches for pies versus leaving them unpeeled for fruit salads comes down to texture and aesthetics.

Pies: When peaches are baked in a pie, their skins can become tough and separate from the flesh, creating an unpleasant texture in the finished product. Peeling the peaches ensures a smoother, more consistent filling. The skins can also sometimes impart a slightly bitter taste when baked.

Fruit Salads: In fruit salads, the peach skins provide color and visual appeal. They also offer a slight textural contrast to the soft flesh of the peach, which many people enjoy. Furthermore, the skins contain valuable nutrients, such as fiber and antioxidants, which are retained when the peaches are not peeled. The skins remain tender in a fruit salad because they are not subjected to high heat.

Pro Tip:

To easily peel peaches, blanch them in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins will slip off easily.