In the next few months, there are two things I guarantee will happen: It will get hideously hot and muggy in New York, and I will buy loads of stone fruit and tomatoes at the greenmarket.
Most of that produce will get eaten au natural, standing over thekitchen sink to catch the juices. But I have my eye on a few peach pieand tomato recipes that call for...dun dun dun...peeled fruit.
Youknow what I guarantee won't be happening this summer? Blanching. Eventhough this is the easiest way to remove skin from a peach or tomato,there's no how, no way I'm doing it this summer. There is nothing thatsounds less fun to me than standing above a pot of boiling water on a90 degree day, which is why I'd like to provide a helpful PSA to any ofyou who don't know the magic of a serrated peeler. For anything withflesh too soft to stand up to a regular peeler, this will slip theskins right off without a drop of boiling water.
The more you know!