Pickling green peaches: is the fuzz a must?
Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled them -- whole -- using a bread & butter recipe. My thought was that they would turn out a bit like pickled olives. The result was not far off, save for the fuzzy skins-- very fuzzy. Like, felt fuzzy. I was hoping that the vinegar in the pickling would change the fuzzy texture; no such luck.
Is there any technique or treatment (saving peeling every last one of them) to tone the fuzzy down?
Best Answer
I wash mine vigorously with a 3M scrubby pad. There's still some fuzz, but not as much. Those scrubby shower gloves would probably be easier, but maybe less effective.
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Do you remove peach fuzz fruit?
Gently scrubbing the fruit with a brush can remove the hairs. Sometimes, just washing is all that's needed. You can always peel the skin, too, if you're just after the juicy flesh. No harm in cutting away the fuzz entirely.What is the fuzz on peaches for?
First, peach fuzz protects the fruit from insects and other pests. The tiny little hairs are irritating for some bugs. When every inch of a peach is covered with the fuzz, the creepy crawlers and fliers won't land on the fruit's skin. In turn, they can't lay their eggs or feast on the sweet flesh.How do you remove fuzz from peaches?
Remove the peaches with a large slotted spoon and hold them under cold running water until they are completely cool to the touch. Then, with a small knife, make a nick in the skin to loosen it. From there, the skin should slip off very easily.Do all peaches have fuzz?
The outside of a peach is covered in a fuzzy coating, while nectarines are entirely smooth and fuzz-free. When it comes to cooking, the signature fuzzy skin on peaches can become tough when cooked, so it's often removed before baking or used in jams.Way Huge Swollen Pickle Jumbo Fuzz: A Complete Overview (Instructional Demo)
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Answer 2
Blanching should make it very easy to peel the peaches.
When I blanch tomatoes, the critical thing is to leave them in the boiling water long enough so that the skin splits and will simply pop off with a little pressure from your hand. Things should work the same way w peaches, and it's not really all that bad of a chore.
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