Do you peel?
Apples - No, except for Red Delicious
Kiwi - Yes.
Carrots - No.
Celery - No.
Potato - No.
Eggplant - No.
Ginger - No.
Plum - No.
Grapes - No, except for Concord and Emperor
Sapote - No.
Apricot - No.
Pear - No.
Nectarines - No.
Peaches - Yes.
Recently I've been enjoying the cleaner flavor of peeled carrots.
Additonally, the meat of fatter asparagus seems to provide more flavor when peeled than thinner asparagus unpeeled.
Chinese broccoli peeled is texturally more pleasing to me. Thai broccoli, like the thin asparagus, is too thin to peel.
to everything? It depends on how I'm going to use it (except kiwi -- does anybody eat the skin?)
Vegetables go into stock unpeeled. For purees, steamed on the plate, and things? Peeled.
Same with fruit...it just depends on what it's going into and the desired aesthetics thereof.
Fat asparagus and ALL white asparagus has to be peeled. It's like eating hay, otherwise.
The kiwi also caught my eye. I'm going to the market later today and am tempted to pick some up and try it with the skin on.
If I'm cooking for myself, I try to eat the skin since that's where a lot of the nutrients are. If presentation is a factor, of course the skin comes off.