Peel Like a Little Chef: Fruit and Vegetable Basics

Does everything need peeling?

A banana's peel is very different from a carrot's skin. Some fruit and vegetable skins are removed before eating, while many others can stay on after washing. Read your recipe and ask your adult whether peeling is needed. You may discover that a good scrub is enough.

Peeling is about control. You are trying to remove a thin outer layer while keeping as much of the good food as possible. Begin with fruit you can peel using your hands, then move to a peeler only when your adult thinks you are ready.

Prepare your space

Wash your hands and wash produce before preparing it. Dry your hands and the food so they are less slippery. Put a non-slip mat beneath the chopping board and check that the board stays still. Set a peelings bowl beside it so scraps do not collect under your hands.

Choose food your family will use for a snack or meal. An adult should check for spoiled areas and do any trimming. Keep the work surface clear, with enough space to move the tool without bumping anyone.

Start with hand-peeling

1. For a banana, open the skin at one end. Ask your adult to start it if the stalk is tough rather than pulling with all your strength.
2. Pull one strip of peel down towards the other end, then repeat around the banana. Set the peel aside and remove any loose stringy fibres if you prefer.
3. For an easy-peel satsuma, make a small opening with your thumb where the skin lifts easily. Peel away small pieces, turning the fruit as you go. Keep it away from your eyes because the skin can release a little spray.
4. Separate the satsuma into segments. Check for pips before eating or serving it. Put edible pieces into a clean bowl and the peel into your peelings bowl.

Try a peeler with your adult

1. Let your adult demonstrate the peeler first. Notice where the cutting blade is and how a short stroke lifts a thin ribbon. Never run a finger along the blade.
2. For a carrot, rest it securely on the board. Hold its thicker end firmly, with your supporting hand behind the starting point of the peeler.
3. Use short, controlled strokes away from your holding hand and body, towards the carrot's far end. Keep fingers completely out of the peeler's path. Stop if the carrot slides.
4. Put the peeler down before turning or repositioning the carrot. Peel a new strip, then repeat. Leave awkward ends for your adult rather than chasing every tiny patch yourself.
5. When finished, put the peeler in a visible safe place for your adult to clean. Do not leave it hidden in washing-up water.

Keep more of the good food

• Deep chunks are coming off: use gentler pressure and let your adult check the tool and angle.
• The food keeps slipping: stop, dry it and ask your adult to help you make it stable.
• A patch is awkward to reach: leave it for your adult. There is no need to force the tool or rush.

Your finished result

Look at the carrot together. You are aiming for a neatly peeled surface and thin peelings, not a perfect shape. Use the food in your planned meal and put scraps in the appropriate food-waste or compost collection. Wash the board, tidy the workspace and celebrate a careful job.