In some parts of Asia, peaches are eaten with the rind. Like most fruits, there are more nutrients in the skin than the meat. But if the skin bothers you, you can easily peel it by removing the stem with a pairing knife then make a 1/2 inch-long cut where the stem was. Insert the knife just under the skin, then lift the peel off with your fingers. Or try this trick that I found from Good Housekeeping. If the peaches are not-so soft, put some water in a saucepan and bring to a boil, have a bowl of ice and water ready. Put 2 peaches at a time to the pan and heat for 15 seconds. The process loosens the peel without softening the fruit. As soon as 15 seconds are up, transfer them to the ice water. When the peaches are cool, pinch the skin near the stem end and slip off the peel.