Some cooks peel almost every fruit or vegetable that comes through their kitchen, others adamantly leave every peel on in the name of saving precious vitamins and minerals. Wondering which fruits and vegetables should you peel and why? Answers below.
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Fruits and Vegetables to Always Peel
Always? Like "never" isn't "always" a word we're supposed to avoid in life? Or is that just in couples counseling? When talking about peeling it's certainly a tricky word to employ. The vast majority of fruits and vegetables have a peel or skin that is edible. The great exceptions are:
- Hard winter squashes (the amazingly sweet and tender delicata squash is the exception to that exception)
- Citrus fruits (although those peels can be rendered edible through preserving, pickling, and marmalades)
- Melons (again, pickling makes them edible)
- Onions and garlic
- Tropical fruits (pineapples, banana, papayas, mangoes)
Other than these, though peeling is more a question of taste and texture than edibility.
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Fruits and Vegetables to Sometimes PeelPlenty of vegetables that we commonly peel can be eaten with the peel on if you like. Eggplants and cucumbers, in particular, have skins that some people find difficult to digest. While they are traditionally peeled, they do not have to be if you don't have trouble with them.
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How to Peel Delicate Fruits and Vegetables
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How to Peel Heavy Skinned Fruits and Vegetables
Heavy-skinned fruits and vegetables like citrus, melons, and hard squashes are all peeled the same way: cut off enough of the ends to reveal the fruit or vegetables under the peel, set it flat, and cut down the sides with a sharp knife to remove the peel. Large melons and squashes may be easier to handle if you cut them in half to quarters first.Continue to 5 of 6 below.
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