Peelers: 5 Fast Facts

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Fact #1. Peelers come in many shapes and sizes. All are designed with the same basic purpose in mind. Their job is to remove the thin surface layer of a piece of edible flora. Anyone who has ever tried to peel a vegetable or piece of fruit with a knife will tell you that these do a remarkable job of leaving behind the majority of foodstuff.
Fact #2. Peeling certain foods is an essential step prior to their consumption. You can't eat citrus rinds, for example, or the papery exterior of an onion. Other foods have skins that can be eaten, yet they still taste better and can be more easily prepared and cooked when the skin has been removed.
Fact #3. Some foods are perfectly suitable for consumption with their skin intact, like an apple or peach. Yet there are still often good reasons to peel these and other fruits. First, peeled and sliced fruit is perfect for use in fruit salads or for handsome presentation on its own. Second, by removing a fruit or vegetable's skin, you can safely remove most of the potential pesticides or fertilizers lurking on the food.
Fact #4. If you only need a peeler for removing the skin from rigid vegetables, then you'll be well served to stick with a basic handheld option. A fine model can be had for less than ten dollars. It's difficult to find options in this style priced higher than twenty dollars.
Fact #5. If you're a serious chef, then you might want to consider stepping up to a more advanced, heavy duty peeler. There are myriad mechanical units on the market. Most use the same basic approach. A hand crank operated version usually features cups or spikes that hold a piece of food firmly. The turning motion of the crank rotates the food while moving the blade along a horizontal access. This creates one long, continuous peel.