How do you blanch fruit?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Ever stick a fish in a blender?
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
Give Leftover Pasta a Second, More Flavorful Life
A Bright Purple Game-Changing Dip
Is This How You Solve Seafood Fraud?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)