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Peeled refers to produce that has had its outer skin or protective layer removed, exposing the inner flesh. This preparation is most commonly applied to vegetables and fruits such as potatoes, carrots, garlic, onions, ginger, and tree fruits like apples and pears. Peeling can be accomplished through mechanical means (vegetable peelers, knives), thermal treatment (blanching), or chemical processes (lye baths). The extent of peeling varies by ingredient and culinary application—some preparations remove only the thin epidermis, while others strip away thicker skin and subcutaneous layers.

Peeled produce is fundamental to most culinary preparations. Peeling removes bitter or tough exterior layers, improves texture in cooked dishes, and enhances aesthetic presentation. In soups, stews, and purees, peeling prevents grittiness and discoloration. For raw consumption, peeling improves palatability and allows for uniform cooking in diced or sliced applications. Garlic and ginger are typically peeled before mincing or grating. Potatoes are peeled before boiling or roasting to achieve desired texture. Some produce is peeled post-cooking (tomatoes, peppers) when the skin separates more easily from the flesh.