Peel (fruit)

Peel (Fruit)

A peel, also known as a rind or exocarp, is the protective outer layer of a fruit. It is one of the three main parts of a fruit, the other two being the mesocarp (middle layer) and the endocarp (inner layer). The peel is typically the part of the fruit that is discarded before consumption, although in some cases it is consumed along with the fruit.

Structure and Function

The peel serves several important functions in a fruit. It protects the fruit from pathogens and insects, and helps to prevent water loss. The peel also contains pigments that give the fruit its color, which can attract animals that will eat the fruit and disperse the seeds.

The structure of the peel can vary greatly between different types of fruit. In some fruits, such as bananas and oranges, the peel is thick and can be easily removed. In other fruits, such as apples and pears, the peel is thin and is typically eaten along with the fruit.

Nutritional Value

While often discarded, the peel of many fruits contains significant nutritional value. It is typically rich in fiber, vitamins, and minerals. For example, the peel of an apple contains more fiber and antioxidants than the flesh of the fruit. However, it is also where most of the pesticides and other harmful substances may accumulate, so it is recommended to wash fruits thoroughly before consumption.

Culinary Uses

In addition to being consumed raw, fruit peels are used in a variety of culinary applications. They can be used to make marmalade, candied fruit, and fruit zest. Some peels, such as those of citrus fruits, are used in cooking for their aromatic oils.

Environmental Impact

Discarded fruit peels contribute to food waste, which is a significant environmental issue. However, they can also be composted to create organic matter that can improve soil health.

See Also

• Fruit anatomy
• List of culinary fruits
• Food waste

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  Orange zest and peel

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  Chocolate coated citrus peel

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  Banana (partially peeled)