I'm surprised no one has mentioned the kiwi yet? I always eat the kiwi skin, but it seems to horrify most other people. I guess because it's furry?

I used to do that too...rubbed it until the fur was off, then ate it with skin. I wonder why I stopped?

Fuzzy skin is the worst. I can't handle peach fuzz. Can't imagine putting a whole kiwi in my mouth.

Thought I'd stumbled into the Match.com thread for a minute....

Pork scratchings.
Delicious.

Japanese Yakitori Kawa (BBQ Chicken skin)

It is so tasty and each time I eat it, I can hear my doctor cringe and I feel I have committed a grave sin.

Can't stop at just one skewer.

You must have mistaken this for hottentots.com

I eat trout and steelhead skin, but not salmon skin. Perch, walleye, grouper and sea bass skin yes; tuna, opah and cod skin no.

I love chicken skin if it's crispy, but occasionally will bypass it for health concerns (and right now I'm pescatorian in any event). Pork cracklings are the bomb. Skins of other critters - not my thing.

Cucumbers, tomatoes, peaches, apples, grapes, white potatoes, summer squash, peppers - all yes. Sweet potatoes no (and I really don't much care for sweet potatoes, but will eat them for health reasons only).

Watermelon no, but I do like to eat much further into the rind than most people do.

If you were to ask me what I'd choose for my last meal, I might pick fried chicken with skin on (preferring Popeyes' spicy version to all others) with steak-fried potatoes (skins on, natch) and watermelon for dessert. Accompanied by Chateau Lafite, of course.

I ate the worm.

Skin that I'll eat...

Apple, Tomato, Kiwi (on occasion), Potato (but I prefer not to). That's all I can think of off the top of my head.

I wont...

Anything else. I hate chicken skin especially.

I am pretty much a standard carnivore when it comes to meat skins. Love almost all of them, fried or braised or grilled except when too tough.

Fruits ... thin pretty much yes but not any of the rinds and thick skins.


However, my six year old will not eat tomato skins in chopped tomatoes ... so I end up quartering them and then skinning them before chopping. She doesn't mind the skin for tomatoes slice NOR in sauces. Adds a couple minutes prep time but not the end of the world.

On another side note ... a family friend uses watermelon rind in some of her chinese stews. Basically where you would use a wintermelon or that sort of thing.

I've **seen** it pickled too.

I thought the same thing, and that's why I wondered why no one had mentioned the fore..... Um, never mind.

Seriously, I'll eat all meat/fish/protein skins that I can think of, all vegetable and fruit skins, (I eat the entire baked potato, and leave the skin on in the rare occasion I make homemade mashed), tomato, grapes, duck, etc.

I guess the only exception I would make would be pudding skin?

Really? I eat most vegetable and fruit skins, but not all. Banana and avocado come to mind.

This piqued my interest.

I don't think the "nugget" meat contains chicken skin. At least, not for the modern day McDonalds! [see their website for more info on nutrient/composition]

Adey