Sure, you may not like that extra layer. The skin may seem a nuisance or you may not like the feel of it. Many have told me that the skin is unpalatable, so they prefer to just take it off!
I’m talking about the skin on your fruits and veggies, people!
There are health benefits in those skins you discard if you do peel your fruit and veg.
One of our favourite “Skin On” salads has kale, romaine, cucumber, onion, beet greens, feta cheese, walnut, dried cranberries, pear, and a simple dressing of JUST freshly-squeezed lemon juice! The lemon juice just brightens up the flavours and is so refreshing.
One of the health benefits of fruit and vegetable peels/skin is their fiber content. As a kid, I always had to have my apples peeled (and yes, I even made my mom peel my grapes for me!). I just didn’t like the skin. Now I make sure to keep the skin on.
The majority of people out there do not get sufficient fiber form their diets, so eating fruit and vegetable peels can help boost their fiber intake and promote much better intestinal health overall. So, peeling and enjoy more health benefits from fruits and vegetables’ natural states today.
A lot of antioxidants that can fight diseases can actually be found in apple peels. To get all of the health benefits that apples have to offer from their antioxidants, it would be ideal to eat their peels along with them. Even vegetables have skins that can be an extra help in fighting diseases. In the past few years, I’ve been keeping the skin on our veg. I even keep the skin on our sweet potatoes when I cook them. I used to peel cucumber, but Little One actually prefers the skin on.
Of course, fruits with bitter outer skin/peels like oranges and grapefruits wouldn’t be appealing to eat. They do, however, have beneficial chemicals in their outer skin.
If you’re concerned about eating the skin or peel from your fruit and veg because you’re worried about residues from pesticides, wash your fruit and veg well or buy produce that hasn’t been treated. Better yet…how about grow your own or buy from local farmers at your farmers’ market?
Above photo: Roasted Root Veg
Skin On Roasted Root Veg
- 1 large sweet potato
- 4 medium-sized beets
- 2 large carrots
- 1 large onion
- olive oil
- sea salt & black pepper
- Preheat oven to 400 degrees F.
- Wash veg and cube into bite-sized pieces. LEAVE SKIN ON (except for the onion)
- Drizzle olive oil and sprinkle S & P
- Make a foil packet (or a parchment paper packet) and place all veg in there. Place packet on lined baking sheet and cook for 20-25 min. Remove from packet and let roast for 5 min.
My 5 year old couldn’t resist and had to sneak some of the yummy veg before we sat down to supper! This is one of her favourite “rainbow” dishes! Not only are the flavours delicious, but the colours are so vibrant!