Like other stone fruits, it’s hard to skin a plum without also removing a lot of the flesh unless you use the right technique. Removing the skin reduces bitterness and allows you to make a smooth puree or filling from the plums. Blanching and shocking is a simple chef’s solution to make the job of peeling plums easier, while losing little to no fruit flesh in the process.

Things You'll Need

Bring a large pot of water to a high simmer or gentle boil on the stovetop.

Prepare an ice bath in a large bowl or clean sink filled with two-thirds cold water and one-third ice.

Rinse the plums under running water.

Float the plums in the boiling water with a slotted spoon. Lower them gently so you don’t splash yourself with the boiling water. Leave the plums in the boiling water for 1 to 2 minutes each.

Lift the plums out of the water with a slotted spoon or strainer and plunge them into the ice bath. Allow the plums to cool in the ice water for several minutes until they are cool enough to handle.

Nick the skin carefully with the edge of a small paring knife and gently pull back the skin. Turn the plum in your hand and keep peeling. Set aside the plum flesh in a separate bowl for later use and discard or compost the skins.