schil

Schil is the Dutch term for the outer layer of many fruits and vegetables, commonly translated as peel or rind. It serves as a protective barrier for the edible part inside and varies in thickness and texture across species. In everyday use, schil also refers to the act of removing this outer layer; schillen means to peel, while schil denotes the layer that is removed.

The composition and appearance of schil differ widely. Citrus fruit have a relatively thick, aromatic schil that can be grated to obtain zest, used for flavoring. The white inner part beneath the colored outer layer, the pith, is typically bitter. Many fruits and vegetables—such as apples, potatoes, carrots, and cucumbers—have skins that are edible after washing, though some people choose to peel for texture, appearance, or taste. In some cases, the skin may be treated with pesticides or wax coatings, so thorough cleaning or peeling is common practice.

In culinary use, schil influences preparation methods. Peeling removes the outer layer, while zest involves shaving only the outermost colored portion to capture essential oils. Some peels, like citrus peel, are valued for flavor, while others are discarded as waste or repurposed in stocks, jams, or candied preparations.

From an environmental and nutritional standpoint, schil contains fiber and micronutrients but may also harbor residues, making washing or choosing organic options advisable. Peels are commonly composted or reused in cooking, contributing to waste reduction.

Etymologically, schil derives from the Dutch verb schillen (to peel) and is cognate with related Germanic terms for shell or rind.