geschält

Geschält is the past participle of the German verb schälen and functions as an adjective meaning peeled or skinless. It describes food whose outer layer—such as the skin, rind, or shell—has been removed. The term is widely used in cooking, food labeling, and recipes.

In grammar, geschält can be used predicatively as in Die Kartoffeln sind geschält, or attributively as geschälte Kartoffeln, eine geschälte Orange, or geschälte Mandeln. The form inflects with gender, number, and case: ein geschälter Apfel, eine geschälte Orange, ein geschältens Ei, die geschälten Kartoffeln, and so on. The opposite term is ungeschält, which denotes produce that still has its skin.

Common contexts and examples include geschälte Kartoffeln (peeled potatoes) in boiling or roasting instructions, geschälte Mandeln (peeled almonds) in baking, and geschälte Tomaten or geschälte Orangen in sauces and desserts. In grocery labeling, products may be described as geschält, ungeschält, or ungeschälte, to indicate whether the outer layer has been removed.

Etymology and usage notes: geschält derives from schälen, with the German ge- prefix forming the past participle. The umlaut in the stem (ä) remains visible in written form. The term appears across culinary writing, cookbooks, and consumer packaging to specify skin removal, and it can be used for fruits, vegetables, nuts, and seeds.

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