The Blanching Method: The Easiest Way to Peel Plums
For most cooking and baking applications, the blanching method is the most reliable way to peel plums. This technique involves a quick dip in boiling water followed by an ice bath, which causes the skin to loosen dramatically from the flesh. It's a quick, low-effort process that prevents the fruit from becoming mushy.
Step-by-Step Blanching Instructions
- Prepare your stations: Fill a large pot with water and bring it to a boil. Simultaneously, fill a large bowl with ice water and place it next to the stove. This is your 'ice bath'.
- Score the plums: Use a small, sharp paring knife to make a shallow 'X' cut at the bottom of each plum. This helps the skin to pull away cleanly after blanching. Be careful not to cut too deeply into the flesh.
- Blanch the fruit: Using a slotted spoon or tongs, carefully lower the plums into the boiling water. Let them cook for about 30 seconds to one minute, or until the skin starts to visibly split at the scored 'X'.
- Shock in the ice bath: Immediately transfer the blanched plums into the prepared ice bath. This step stops the cooking process and prevents the fruit from becoming too soft. Let them cool for 3 to 5 minutes.
- Peel the skin: Once the plums are cool enough to handle, use your fingers or a paring knife to gently grab the edge of the skin at the 'X' and peel it off. It should come away easily in large sections.
Alternative Peeling Methods
While blanching is the gold standard, other techniques can be useful depending on the plum's ripeness and your intended use.
Using a Serrated Peeler for Raw Plums
For fresh eating or salads where you want to keep the fruit raw, a serrated peeler is an excellent tool. Its tiny, sharp teeth grip the delicate skin without bruising the soft flesh underneath. This method requires a delicate hand and works best on slightly firmer, ripe plums.
The Knife and Thumb Method for Very Ripe Plums
If you have very ripe and soft plums, you can often simply rub the skin off. Cut the plum in half and remove the pit. The combination of your thumb and a paring knife can be used to pull and slip the skin away. This is a messier but effective method for fruit that might be too delicate for the boiling water.
Comparison of Plum Peeling Methods
| Feature | Blanching Method | Serrated Peeler | Knife and Thumb |
|---|---|---|---|
| Best For | Cooking, baking, purées | Raw preparations, firmer plums | Very ripe, soft plums |
| Difficulty | Low to Medium | Low to Medium | Medium |
| Speed | Fast, especially for large batches | Slow, one plum at a time | Slow, messy |
| Final Result | Smooth, intact flesh | Smooth flesh, minimal bruising | Potentially messy, but effective |
| Equipment | Pot, ice bath, slotted spoon | Serrated vegetable peeler | Paring knife |
Do You Always Need to Peel Plums?
For many recipes, particularly for jams and sauces, peeling is not necessary. The skin contains natural pectin, which helps jams and jellies to set, and it breaks down during the cooking process, adding flavor and color. However, peeling is recommended for recipes like baby food purees or baked goods where a completely smooth texture is desired. For fresh eating, it's entirely a matter of personal preference, as the skin is perfectly edible.
Conclusion: Choose the Right Peeling Method for Your Needs
Knowing how to peel the skin of plums efficiently can improve the texture and consistency of many recipes. The blanching method provides a clean, smooth result that is ideal for cooked applications, while a serrated peeler or the knife and thumb technique offers quick solutions for raw fruit. For many cooked dishes, remember that leaving the skin on can be beneficial. By selecting the right technique for your specific culinary goal, you can ensure your final dish is a success.
For more detailed information on freezing plums, which also includes a blanching step, you can review this helpful guide from Southern Living.
Why and When You Might Need to Peel Plums
Why peel plums?
- For Texture: Removes the sometimes tough or chewy texture of the skin, resulting in a smoother consistency for purees, sauces, and baked goods.
- For Appearance: Creates a more polished look for desserts like tarts or pies where a smooth fruit filling is desired.
- For Baby Food: Ensures a silky-smooth puree without any fibrous or potentially choking hazard-like skin pieces.
When to leave the skin on?
- For Jam-Making: The skin contains pectin, a natural gelling agent that helps jam set properly.
- For Added Nutrients: Plum skin is rich in fiber and antioxidants, so leaving it on boosts the nutritional content.
- For Flavor: The skin adds a slight tartness that can balance the sweetness of the fruit, especially when cooked.
How to Handle Different Types of Plums
- European Plums: These are often elongated and have a medium-thick skin that may be more noticeable in some cooked dishes. Blanching is an effective strategy.
- Japanese Plums: These are rounder with thinner, less obtrusive skins, making them less critical to peel unless a very smooth puree is needed.
What if my plums are not ripe enough to peel easily?
- If your plums are not fully ripe, the skin will be much more difficult to remove. In this case, either cook them with the skin on or let them ripen further on the counter in a paper bag.
How long do I blanch plums for?
- Blanching time for plums is typically 30 seconds to one minute in boiling water, followed by an immediate ice bath.
Can I use a vegetable peeler on plums?
- A standard vegetable peeler can be used but often damages the soft flesh. A serrated peeler is specifically designed for soft fruits and is a much better choice.
What if I don't have an ice bath?
- The ice bath is crucial for stopping the cooking process and preventing the plums from becoming mushy. If you don't have ice, use the coldest tap water you can find and change it frequently to keep it chilled.
Is plum skin bitter?
- Plum skin can be slightly tart or bitter, but this varies by variety and ripeness. This tartness can be a desirable element in many cooked dishes, balancing the overall sweetness.
How do I prepare the plums after peeling?
- After peeling, cut the plum in half along the natural seam, twist to separate, and remove the pit. The peeled fruit is now ready for your recipe.
How To Peel the Skin of Plums Easily
To remove plum skins quickly, submerge them in boiling water for 30-60 seconds after scoring a small 'X' at the base, then immediately transfer them to an ice bath. The rapid temperature change loosens the skin, allowing it to be easily peeled off with your fingers.
Best Method for Peeling Plums for Cooking
For cooking and baking, the blanching method is the most efficient and effective way to peel plums, yielding a clean, smooth result.
What is the Fastest Way to Peel a Lot of Plums?
The blanching method is the fastest way to peel a large quantity of plums, as you can process multiple fruits at once.
Should You Always Peel Plums Before Cooking?
No, you do not always need to peel plums before cooking. For jams, the skin adds color and valuable pectin, and it often breaks down sufficiently during the cooking process.
Can a Regular Peeler be Used on Plums?
A regular straight-edge peeler is not recommended for plums, as it can easily tear and damage the delicate, soft flesh. A serrated peeler is a better choice for firmer plums.
Is Plum Skin Safe to Eat?
Yes, plum skin is safe to eat and is a source of fiber and antioxidants. Peeling is a matter of texture preference rather than necessity.
How Do You Know If a Plum is Ripe Enough to Peel?
Ripe plums that are slightly soft to the touch are easiest to peel. Underripe plums with firm flesh are difficult to peel and are better left to ripen.
What's the Difference Between Peeling Japanese and European Plums?
Japanese plums have thinner skins and are often easier to eat without peeling, while European plums typically have thicker skins that might be more noticeable and thus better suited for peeling.
