peels

Peels are the outermost layers of fruits and vegetables, often referred to as skins or rind. They serve as a protective barrier for the edible interior and frequently contribute flavor, aroma, and nutrients. Peels vary widely in texture, thickness, and composition across species; for example, citrus peels include a colored zest and a white pith, while berry or tropical fruit peels are typically thinner and more delicate.

Nutritionally, peels can be a meaningful source of dietary fiber, vitamins, minerals, and phytochemicals. Citrus peels contain essential oils such as limonene and various flavonoids, while apple and pear peels are rich in fiber and polyphenols. Some peels, such as potato skins, also offer minerals and antioxidants, though edible quality depends on preparation. Commercial fruit may be coated with wax or other treatments, which can influence washability and palatability.

Uses in cuisine range from zesting citrus peels to infusing oils, infusing syrups, or candied and dried peels. Peels from certain fruits are commonly consumed in some cultures, while others are primarily discarded or repurposed as stock, compost, or animal feed. In industry, peels are processed to extract valuable components such as pectin and essential oils, or to produce biomass for energy.

Safety and handling emphasize thorough washing to remove dirt, pesticides, and coatings before consumption. Not all peels are suited for eating in large quantities, and texture or taste may limit their use. Proper disposal or repurposing of peels can reduce waste and support sustainable food systems.