Peeling fruit

Peeling removes the rind or skin from a fruit using a knife or vegetable peeler, according to a culinary glossary. The same glossary defines paring as removing the thin outer layer of foods using a paring knife or a vegetable peeler. A paring knife is the tool most commonly used for peeling, coring and removing bruises and stems.

For baking, peeled fruit gives pies, tarts and cakes a tender, even texture. Preserving guides for apple pie filling follow a simple order: wash the fruit, then peel and core it before slicing.

Peeled fruit that is not used right away browns quickly, so cut fruit is often held in water with an acid such as lemon juice or ascorbic acid until it goes into the recipe.