How to Blanch Fruit

Blanching fruit is simple and straight forward.  The purpose of blanching fruit is to remove the outer skin, that can become tough and chewy when cooked.  Blanching is frequently used for fruit like peaches and apricots.

• Simply bring a large pot of water to a good rolling boil. 
• Place the fruit in the boiling water in small batches. 
• Allow the fruit to swim in the boiling water for 10-30 seconds.  (Some fruit may need to be blanched for longer to remove the skin...REMEMBER, the greener the fruit the longer you will need to blanch it to remove the skin). 
• Remove the fruit from the pan of boiling water, and place in a bowl of ice water. 
• Allow the fruit to cool before handling.
• Peel the fruit.  The skin should separate easily from the fruit when blanched properly.
• The fruit can then be sliced & pitted before continuing with your recipe.