What is the culinary term for the removal of the skin from fruits or vegetables?

The culinary term for the removal of the skin from fruits or vegetables is peeling. This technique involves carefully stripping away the outer layer, which can be essential for various reasons including improving the aesthetic of the dish, enhancing the texture, or making certain fruits and vegetables more palatable. Peeling is often practiced with items such as apples, potatoes, and carrots to remove bitter or tough skins while helping to expose the tender flesh underneath.

Washing, while important prior to preparation, refers to cleaning the surface of produce to remove dirt and pesticides, rather than removing skin. Trimming usually relates to cutting away undesirable parts, such as stems or tough ends, rather than removing the skin itself. Coring specifically pertains to removing the core of fruits like apples or pears but does not involve skin removal. Thus, peeling is the precise term that accurately describes the action in question.