It’s not just about cooking, it’s also about texture. Baked apple pulp achieves a melt-in-your-mouth texture, but the elastic skin can cause it to crumble. For those who prioritize a seamless culinary experience, this can make a big difference. The rind adds color contrast, but roasting may not achieve the desired consistency.
It’s also important to realize what you lose when you peel an apple. Apple peels are rich in nutrients such as dietary fiber, vitamins and antioxidants. Apple peels are also known for their anti-inflammatory properties and ability to fight free radicals. So, while peeling apples gives them a roastier flavor, consuming the skin in other dishes (such as fresh salads or sliced and eaten with peanut butter) may have health benefits.
So when roasting, peeling the apples can dramatically improve the results. But instead of throwing away the nutrient-rich peel, consider drying it for a crunchy snack or making a tea with apples. That way, the healthy part of the apple isn’t wasted.
