Peel
Peeling is stripping or pulling off the outer skin, rind, or covering of a fruit or vegetable. Depending on the food, you might use a swivel or Y-shaped peeler, a paring knife, or simply your fingers, as with a banana or a boiled egg. The aim is to remove the skin cleanly while keeping as much of the edible flesh underneath as possible.
Cooks peel to get rid of skins that are tough, waxy, bitter, or simply unwanted in the final texture, such as on carrots, cucumbers, or apples. A vegetable peeler is fastest for long, firm produce; run it away from your body in smooth strokes. A useful trick for tomatoes and peaches is to score an X in the skin, dip them in boiling water for a few seconds, then plunge them into ice water, after which the skins slip right off with no waste.
Cooks peel to get rid of skins that are tough, waxy, bitter, or simply unwanted in the final texture, such as on carrots, cucumbers, or apples. A vegetable peeler is fastest for long, firm produce; run it away from your body in smooth strokes. A useful trick for tomatoes and peaches is to score an X in the skin, dip them in boiling water for a few seconds, then plunge them into ice water, after which the skins slip right off with no waste.