Fill a pot or pan with water, and bring to boil at medium heat, allowing the water to come to a slow gradual boil. (Don’t know why, just know my Grandmother did it this way.) Allow a gallon of water for every pound of fruit.
Score an x on top of the fruit you are blanching to help for easier peeling.
Once the water has reached a boil, drop the fruit into the water, and let boil, uncovered, for 1 to 2 minutes. Immediately remove from heat and plunge fruits into ice cold water. When cool, peel.
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Score an x on top of the fruit you are blanching to help for easier peeling.
Once the water has reached a boil, drop the fruit into the water, and let boil, uncovered, for 1 to 2 minutes. Immediately remove from heat and plunge fruits into ice cold water. When cool, peel.