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Keep it peel
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Having someone peel you a grape may seem like the ultimate in pampering. But if maintaining your health also is desirable, you might want to leave fruits and vegetables intact. "You're doing an injustice to remove the peel," said Kristi Michele Crowe, Ph.D., assistant professor of nutrition at the University of Alabama and Institute of Food Technologists media spokesperson. The peel is higher in dietary fiber and often contains beneficial phytonutrients (plant nutrients beyond vitamins and minerals) not found in the flesh, according to health experts. Fruit and vegetable colors, often most vivid in the skins, such as red grape or apple skins, often are a clue to phytonutrients (though minimal-color produce, such as onions, also can be high in phytonutrients). For example, apple peels have been shown to have greater antioxidant activity than the apple flesh, according to research from Cornell University, published in the Journal of Agricultural and Food Chemistry. The challenge may be to convince peel-adverse children or adults to try whole fruits or vegetables. "The texture issue is a concern for children," said Elizabeth Pivonka, Ph.D., registered dietitian, president and CEO of Produce for Better Health Foundation, Hockessin, Del. Making peels palatable may be a simple matter of finely chopping or blending. For instance, Pivonka suggests pulverizing fruit with skin on in a smoothie. She recommends adding orange or lemon zest to muffin batter. Use a grater or zester to remove the colored outer peel. The skin also is less noticeable when you slice fruits or vegetables thinner. "If you cut the fruit into smaller pieces so there's [a greater ratio of] pulp to peel, you're getting more flavor from the pulp, which people like," Crowe said. In addition, you can prepare recipes that take advantage of unpeeled fruits or vegetables, such astwice-baked potatoes served in the skins;whole cherry tomatoes stuffed with guacamole or yogurt dip;unpeeled carrots and bell pepper strips with yogurt dip, or apple slices with peanut butter. Try adding unpeeled eggplant to a pasta dish. "You don't notice that the peel is on if you're serving eggplant with spaghetti sauce," Pivonka said. Top pizza with thinly sliced, skin-on tomatoes and bell peppers. "In the long run, especially with children, you'll acclimate taste buds to skins," Crowe said. If you're concerned about bacteria on unpeeled fruits and vegetables you're serving your family, washing produce before eating can be very effective, Crowe said. To start, wash your hands, cutting board, knife and other utensils with hot soapy water. Do not, however, wash produce with soaps or detergents. Use clean cold water to wash produce. Scrub thick-skin produce, such as potatoes, with a vegetable brush. Wipe produce dry with a clean paper towel, which may remove more bacteria. As a reminder from Crowe, if you choose to serve peeled produce you still should wash before peeling so any bacteria on the skin doesn't contaminate the flesh of fruits and vegetables. 
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Rock island, IL Details |
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Today is Wednesday, May 22, the 142nd day of 2013. There are 223 days left in the year.
1863 -- 150 years ago: Large quantities of ice from LaCrosse and Lake Pepin are beingshipped on ice boats, towed by steamers to St. Louis and points below.
1888 -- 125 years ago: With the Mississippi River at 18 feet above the low water stage,Rock Island is waging a valiant fight to keep the river from flooding the entire city.
1913 -- 100 years ago: Approval has been given by the city commission for paving 45thStreet between 7th and 11th Avenues.
1938 -- 75 years ago: Herndon Wright, of East Moline, has won the discus-throw title, by aheave of more than 140 feet, to set a new high school record at Champaign.
1963 -- 50 years ago: With the Selective Service Law recently extended by Congress forfour more years, Mrs. Hazel Doris reminded young men that they must register withinfive days after attaining their 18th birthday.
1988 -- 25 years ago: Over 500 Quad-Cities area retired volunteers were honoredrecently for their community services at a Retired Senior Volunteer Program luncheonat Palmer Auditorium in Davenport. Guest speaker, William Moffitt, director of productengineering of Deere & Co., spoke about leadership and stressed the importance ofcommunity volunteers.
(More History)