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
dyes. The peel of
citrusfruits is bitter and generally not eaten raw, but may be used in cooking. In gastronomy, the outermost colored part of the peel is called the
zest, which can be scraped off and used for its tangy flavor. A large piece of citrus peel, called a "
twist", is often used to garnish
cocktails. 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
candied, or dried to produce a seasoning (e.g.,
chenpi).
Nutrition Raw orange peel is 73% water, 25%
carbohydrates, 2%
protein, and contains negligible
fat. In a reference amount of , raw orange peel supplies 97
calories and 11 grams of
dietary fiber, with
vitamin C in rich content (136 mg). ==See also==