rind

Rind refers to the outer protective layer of various foods, notably fruits, vegetables, and cheeses. It serves as a barrier against damage and pests while often containing aromatic compounds, oils, or pigments. The rind can be thin and edible or thick and discarded in preparation.

In fruits and vegetables, rind describes the outer skin or peel. Citrus rinds include the zest, which contains essential oils used for flavoring, and the white pith beneath, which is typically bitter. Other examples include watermelon, melon, and cucumber rinds, which may be peeled or eaten depending on variety and preparation. Botanically, the rind is the exocarp and sometimes parts of the mesocarp.

In cheese, rind refers to the aging or protective outer layer that develops on the surface. Rinds can form naturally from the aging environment or be created through methods such as the growth of edible molds (bloomy rind), the application of washed brines, or the addition of ash or other coatings. Some rinds are commonly eaten, while others are best removed depending on taste, texture, and safety guidelines of the product.

Culinary uses of rinds vary widely. Citrus rind is shaved or zested for flavoring; citrus peels can be candied. Rinds of certain cheeses contribute to aroma and texture. Care should be taken with non-edible waxes, pesticides, or coatings that may be present on store-bought rinds.

See also: peel, skin (biology), rind in botany.