Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off. The rind is usually the botanical exocarp, but the term exocarp also includes the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness. A fruit with a thick peel, such as a citrus fruit, is called a hesperidium. In hesperidiums, the inner layer (also called albedo or, among non-botanists, pith) is peeled off together with the outer layer (called flavedo), and together they are called the peel. The flavedo and albedo, respectively, are the exocarp and the mesocarp. The juicy layer inside the peel (containing the seeds) is the endocarp.
1 Uses 2 Allergy 3 See also 4 References
Depending on the thickness and taste, fruit peel is sometimes eaten as
part of the fruit, such as with apples. In some cases the peel is
unpleasant or inedible, in which case it is removed and discarded,
such as with bananas or grapefruits.
The peel of some fruits — for example, pomegranates — is high in
tannins and other polyphenols, and is employed in the production of
The peel of citrus fruits is bitter and generally not eaten raw, but
may be used in cooking, e.g. chenpi. In gastronomy, the outermost,
colored part of the peel is called the zest, which can be scraped off
and used for its tangy flavor. The fleshy white part of the peel,
bitter when raw in most species, is used as succade or is prepared
with sugar to make marmalade or fruit soup. The peel can also be
^ "pith". Oxford English Dictionary. ^ "Asthma and Allergy Foundation of America". Aafa.org. Retrieved 2014-04-25. ^ Roy Mankovitz (2010). The Wellness Project. Retrieved