CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
61
If eating whole, I generally eat the skins of all except loquat, which I don’t know if I’ve tried.
For ginger I’ll peel if using sticks or thin sluces in a dish, but not if using grated.
The kiwi I scrub hard enough to remove most of the “fur” but really like the contrast between tart skin and sweet flesh. I only peel kiwi if slicing pieces for a salad that others will eat.
As for the broader question and veggies, unless the use would be visually unappetizing in the dish, I rarely peel anything with a skin generally considered edible. (Examples not edible for me are most hard squash because of the gritty fibrous texture just under the skin, wax dipped stuff like rutabaga or turnip, and bitter stuff like fresh/raw banana or citrus peels.)
ETA - tomatoes I don’t usually actively peel but when i roast them for tomato soup or a red sauce, I’ll pluck out the peels after roasting.
Also, beets - I peel them before using or serving them (generally, after roasting), but I have been known to nibble on the scrubbed, cooked peels while prepping.
It’s why I used to love Bertucci’s (a local pizza chain that offered pizza dough rolls at start of a meal for the table). Didn’t really care about the rest of the menu, but I would gladly be seated to eat a bowl of those rolls.
