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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.


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  1. Peeled:
    Bitter gourd

    Everything else.

    You peel peaches??

    2 Replies
    1. re: meatnveg

      You peel peaches??

      Yes, I don't like the fuzz.

      I left out obvious things (like pineapple and bananas) because, well, they 'are obvious. No one eats pineapple skin do they?

      1. re: ipsedixit

        If someone does, I'd like to see it....and get the name of their dentist...maybe buy stocks in the company the dentist purchases supplies from :)

    2. Why would you buy red delicious apples, let alone peel them? They bred all the flavor out of them. The only reason I can see to peel an apple is for pie or cooking and can see no reason to use a red delicious for that even if they did taste good like they used to.

      4 Replies
      1. re: John E.

        The best flavor in a Red Delicious apple is in the peel and it's really good. The flesh tends to be too mealy.

        1. re: scubadoo97

          The skin on red delicious apples is mother nature's dental floss.

          1. re: Veggo

            I thought they were nature's razor blade?

        2. re: John E.

          Who said I buy Red Delicious?

          Y'know the saying, right? Sometimes life gives you chicken shit, so you make chicken soup.

        3. 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.
          My $.02

          1. I don't peel tomatoes, mangoes, or grapes . For years I ate fuyu persimmons without peeling them but I've found that sans skin is definitely the better option.

            2 Replies
            1. re: Cheese Boy

              You eat mango skins?

              You 'da man, or 'da boy.

              1. re: ipsedixit

                Love mango skins. Red, green, any color, just not mushy. I like my mango skins the same way I like my women -- they have got to be kinda firm.

            2. 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.

              8 Replies
              1. re: sunshine842

                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.

                1. re: sunshine842

                  Well, I tried the kiwi, and I didn't spit it out like I expected. I may actually start having them with the skin on. It does leave a strong aftertaste, but that seems acceptable when not having to peel the thing.

                  1. re: ediblover

                    Lots of people eat kiwi skins. It's supposed to have all the fiber and vitamins.

                    1. re: ipsedixit

                      Eating kiwi skins? My mother used to tell a story about the first time my dad ate an artichoke. He said, "this is like eating cat hair". My mother said "you're not supposed to eat that part, that's the choke"! My dad said, "I'm choking all right".

                      1. re: John E.

                        Well, if you read down on this thread, lots of people eat kiwi skins.

                        I don't but it doesn't necessarily meant it's not common or incorrect.

                        1. re: ipsedixit

                          I was attempting humor but I am sure it is not common, at least in the U.S. As far as correctness is concerned, where food is concerned, I'm not sure there is an 'incorrect' way. Everybody can do as they wish, even putting cheese on seafood if they like it that way.

                  2. re: sunshine842

                    "(except kiwi -- does anybody eat the skin?)"

                    Hardy kiwis? Yes, we eat the skin because hardy kiwis skins are thin, aren't fuzzy and they're the size of a cherry tomato.

                    1. re: morwen

                      I don't think I've ever seen a hardy kiwi. I just googled it; very interesting. I want to try one now.

                  3. With you on everything except the peaches and grapes, and I have eaten whole kiwi with skin, but I do admit to occasionally sitting with a paring knife, peeling an apple (any eating variety) cutting it into wedges, coring and eating the slices. It's more of a ritual than anything else.

                    Excellent to read that Cheese Boy doesn't peel mangoes, definitely want to give that peeling job up.

                    14 Replies
                    1. re: bushwickgirl

                      it's really hard to explain without being able to show you, but here's how they peel mangoes in the Caribbean:

                      Hold the mango (I stand it on a firm surface) and cut off the "flanks" of the mango on either side of the seed. This will give you two big chunks.

                      First off, tackle the seed. With the bulk of the fruit now gone, it's much easier to lay it on the work surface (on a paper towel helps keep it from slipping), slip your knife under the peel of that ring of flesh still attached to the pit, and remove the peel. Now go back and chunk off any bits of mango big enough to bother with. Discard the seed.

                      Now -- take one of the two big "halves" of mango - you can either cup it in your hand or hold it on the work surface. Cross hatch the flesh, going just to the skin (careful if you're holding it in your hand - a sharp knife will go right through the mango skin and YOURS, if you're not careful).

                      Repeat with the other "half".

                      Now turn them inside out -- this will make a "porcupine" - the cubes of mango will stick out from the skin.

                      You can now eat the cubes right off of the skin, or just slip your knife under and cut them away from the peel.

                      Easy and no blood.

                      1. re: sunshine842

                        Thanks for your post; I'm actually very good with mangoes, having been to the Caribbean a few times, and also having a mango loving Puerto Rican guy for a mate. Your technique is the one I mostly use, certainly it's the easiest and safest, although I usually just chew off the extra flesh around the pit, rather than cutting it away. Sometimes I want peeled slices, rather than porcupine cubed halves. A sharp paring or fillet knife or good Y-slicer does the trick.

                        The thought I had after reading Cheese Boy's post was that mango skin is suddenly edible and I was missing out all these years after thinking otherwise, but now I'm thinking that's not what Cheese Boy meant. He most likely uses the porcupine technique.

                        The only issue I have with mangoes is that they're a bit slippery. I just generally can't be bothered to peel fruits and vegetables now, after peeling tons of potatoes in my life; I paid my dues.

                        We do have a preponderance of Hispanic sidewalk vendors in NYC, largely female, who sell ready peeled and sliced mangoes in warmer months, in containers, done on site, for about a $1, and equal to about one mango, for when I'm feeling mango but lazy.

                        1. re: bushwickgirl

                          Mangoes, as Sunshine842 stated, I don't peel just pick from the tree, split, cross hatch the meat and push until it is convex on the flesh side and slurp away. This past season all varieties of mangoes produced exceptional amounts and size of fruit. As it happens I do not hold high hopes for this year as Mango trees seem to run in cycles, good year poor year....etc.

                          1. re: ospreycove

                            I often eat mangos in Mexico (why can't I find decent mangos in Florida?) the same way as avocados - slice in half (almost) and have at it with a spoon, the skin is the bowl.

                          2. re: bushwickgirl

                            oh, yes, slurping it directly off the seed or peel is the best way (especially if it's hot and the mangoes are cold!) -- but I was thinking you were looking for socially-presentable ways to do it! ;)

                            1. re: sunshine842

                              Sunsahine842....not me, the taste of good natural food trumps social convention....lol

                              1. re: ospreycove

                                I'm with ya, osprey...I wasn't going to tell anybody that the real way I eat mangoes is to stand over the kitchen sink with those porcupines, so the juice goes into the sink instead of on the floor or down my shirt.

                                I bought some Georgia peaches at the Big Top flea market years ago - they were tagged as "Bathtub peaches"...why?..."cuz the best place ta eat'em is in the bathtub, so y'all can just turn the water on and rinse off."

                                I bought several pounds. (and oh man, were they good).

                                closely related are "sink maters" - the juiciest home-grown tomatoes of the year. (last I had of those in your neighborhood was at a you-pick out at 19th Ave NE and Interchange(12th St NE) in Ruskin. If that one's been built over, try Hydro Harvest Farms at Shell Point Rd and Interchange.

                            2. re: bushwickgirl

                              Ha, the porcupine technique. I love utilizing that technique when it comes to presentation, but otherwise I just eat skin and all. Actually, I don't eat 100% of the skin, more like 70 or 80% because sometimes it can be overly bitter. I like the crunch of the skin and the contrast to the mango's sweetness. That's my draw.

                              The technique --> http://simplyrecipes.com/recipes/how_...

                              1. re: Cheese Boy

                                I just gnaw on the mango. I bite a bit of the skin off, then peel it about 1/4 of the way, while holding the bottom of the mango and gnaw on the flesh until the seed is revealed, then repeat with the bottom half.

                                I'm going to have to reconsider that skin thing ... b/c, y'know, I too like my women, ahem, firm.

                                1. re: ipsedixit

                                  Ipsedixit, I find the flesh around the pit is too tempting to waste.
                                  I gnaw around it for a while and then I have to deal with picking fibers out from between my teeth for the next twenty minutes. Do you have the same experience?

                                  1. re: Cheese Boy

                                    Yup. The flesh around the pit is the best. I gnaw on it until it's basically "nude" ... sort of how I like my ... oh, nevermind.

                                    1. re: ipsedixit

                                      Hilarious ! ... ... Pic supplied below, nude with clothing aside.

                            3. re: sunshine842

                              I use the porcupine method myself, but there are people who develop a rash when they come into contact with mango peel, so they should definitely cut those little cubes off the skin rather than eating them off.

                              1. re: Isolda

                                washing your hands very well with soap *should* remove most of the sap oils (the allergen resides in the sap of the tree, which sometimes drips onto the fruit).

                                Mangoes are weird that way -- if you're allergic, you don't dare touch the OUTSIDE of the fruit (or the tree or its leaves), but the flesh itself is harmless to even most of the folks who break out in a rash.

                                I'm okay as long as I wash my hands well...your mileage may vary.

                          3. Apples - no when raw, yes when cooking em
                            Kiwi - Yes. I had no idea anyone didn't.
                            Carrots - yes
                            Celery - no
                            Potato - almost never, the peel adds a lot of flavor
                            Eggplant - almost never
                            Ginger - yes
                            Plum - no
                            Grapes - no, including concord
                            Sapote - had to look that one up, embarrassed to say
                            Apricot - no
                            Pear - only when cooking em
                            Nectarines - only when cooking em
                            Peaches - only when cooking em
                            Tomatoes - occasionally when making sauce, but usually not
                            Asparagus - only when it's gargantuan
                            broccoli stems - yes
                            The back of a rack of ribs - nope

                            3 Replies
                            1. re: cowboyardee

                              Cbad, eating an unpeeled kiwi is not as off putting as you might think, I've certainly had fuzzier peaches. They look much more attractive peeled and sliced, but you can eat them whole right from the bag, no peeling necessary.

                              1. re: bushwickgirl

                                Interesting. Truth is, it never even occurred to me and I'm pretty sure I've never been served unpeeled kiwi.

                                1. re: cowboyardee

                                  "never been served unpeeled kiwi."

                                  I bet not, as I wrote, peeled is much more attractive.

                            2. Celery - yes (hate the strings)

                              Potato - depends what I'm cooking

                              Peaches - no (or seeing as they never sell ripe ones here I guess the actual answer is "chance would be a fine thing)

                              Sapote - dunno - never heard of it.

                              Other than that, I think I'm with the OP (except Delicious apples woud never be bought in the first place)

                              2 Replies
                                1. re: ospreycove

                                  Certainly doesnt - particularly when the article's author suggests that cabbage or mushrooms are a safer alternative to potato. Idiot!

                                  However, I thank the author for reminding us that wine is made from grapes. You have to despair at the standards of online journalism, doncha?

                              1. In the case of kiwi, we wash the peel of a kiwi really well and rub some of the "fuzz" away. Then with a sturdy (we have stainless steel version) egg slicer we slice the kiwi, skin on and enjoy. There are very few fruits or veggies once washed that we peel. Roasted, always leave skin on including pineapple. Just depends how we use them. Juicing we never peel. I just baked a pear bread skin on, grated 2 cups and dumped into the batter-nice texture/fiber.

                                Few exceptions.

                                1. Potatoes -- mostly no, but in a potato salad I remove any peels that break away when the potatoes get sliced and for mashies I use a ricer that lets little peel through. I eat the jackets of baked potatoes with salt and a little butter or sour cream (yum!)

                                  Carrots -- yes

                                  Anything thin-skinned (cucumber, zucchini, eggplant, tomatoes, stone fruit, etc) -- no but then I grow my own so there isn't a question of those awful waxes

                                  Oranges -- yes (but then I eat the soft white pith -- I like it! and it has a ton of biotin -- and sometimes a bite or two of the peel with the orange oil

                                  Ginger -- yes altho sometimes it's easier to cut thin slices and squeeze through a garlic press making peeling unnecessary

                                  Winter squash -- yes

                                  Peaches -- yes or no depending on how I feel at any given moment but it's so rare in Los Angeles to find a peach worth eating anymore ::sigh::

                                  Celery --- what's to peel? If I'm cooking sliced celery no point in bothering with the stringy bits. If I'm eating a raw stalk I'd only pull the strings away if they were particularly bothersome.

                                  2 Replies
                                  1. re: rainey

                                    Mmm...potato skins. I need to make more friends who don't like them so they can eat the potato and I can have the skins with butter. Or maybe I'll start baking potatoes for potato salad and I'll eat the skins.

                                    1. re: mickie44

                                      Actually, since you mention it, I think the very best potato salad is made with half roasted mealy potatoes and half waxy steamed potatoes with their skins still on. You get both the flavor and color boost of the skins (I like red myself tho the flavor of Yukon Golds is so buttery) and the firm texture to bite into AND the creaminess of the roasted potatoes that break up into the dressing.

                                      Don't forget to toss the hot potatoes in some Italian salad dressing or a vinaigrette to keep the pieces separate and to flavor them while you wait for them to cool enough to put a creamy mayonnaise-based dressing on.

                                  2. Apples - sometimes (usually not though)

                                    Kiwi - almost never (too much of a bother)

                                    Carrots - about 1/2 the time

                                    Celery - NEVER

                                    Potato - ALWAYS

                                    Sweet Potatoes - no

                                    Eggplant - don't cook with the big fat American kinds usually (but do use Chinese eggplant, and never peel them)

                                    Ginger - yes

                                    Plum - never

                                    Grapes - No, except for Concord and Emperor

                                    Sapote - don't like em

                                    Apricot - detest em

                                    Pear - No.

                                    Nectarines - never

                                    Peaches - never (would if I were baking with them though)

                                    Cucumbers - about 1/2 the time

                                    Squash - just becoming acquainted with cooking with it - seems you can go either way for soups, depending on the type of squash and how thick the skin is

                                    1. Not quite related but GARLIC

                                      For all these years I have been peeling the garlic cloves first and then mashing and mincing them or slicing them or pressing them.

                                      Then just the other day I tried mashing the cloves INSIDE their skins and THEN peeling them out. So much faster! Something so basic, yet I never considered the other possibilities.

                                      I see that there are a bunch of different opinions on how to deal with garlic (eg should you remove the core before chopping?).

                                      Am I the only one who just discovered this? Has everyone been mashing/crushing the garlic in the peel first and then removing the peel?

                                      3 Replies
                                      1. re: racer x

                                        I kinda have been doing this forever (i.e., smashing with skin, peel, and mince). But to be fair, my mom taught me this. So, it's not like I can take credit for this discovery.

                                        1. re: ipsedixit

                                          I don't think I ever saw a garlic clove in my parents' kitchen when I was growing up. They did use a lot of garlic salt, but never fresh garlic. Some of our relatives cooked with fresh garlic occasionally, but I never paid that much attention to their techniques.

                                        2. re: racer x

                                          racer x, my son has been tuning into Jamie's tips for a while. He loves them.

                                        3. I'm an inconsistent peeler for most things, but I always peel eggplants. That peel is bitter, tough to chew, and just not edible to me.

                                          1. I don't really peel anything on that list. I don't eat the skin on a kiwi, but I cut it in half and eat it with a spoon. It's really easy to eat that way.

                                            1. I don't peel kiwis, but not because I like the skins. I'm just too lazy to peel them. Actually, that's pretty much why I hardly peel anything. And I couldn't agree more with Cowboyardee about ribs, too.

                                              1 Reply
                                              1. re: ricepad

                                                I don't always peel kiwi because we have a kiwi spoon. Cut the kiwi in half and eat it with the little yellow spoon that we got free one time when we bought kiwi.

                                                I used to peel the ribs, now I never bother. I used to trim a lot of fat too, now I just buy better ribs.