哪些瓜果的皮能吃,但沒人知道?示例

Not sure if this is strange, but for many years I ate mangos like apples: biting into them, peel and all. I told myself all the nutrients were in the skin. (Maybe all the pesticides too, though, I now realize.)

不知道這是否有異於常人，但多年來我一直都像吃蘋果一樣吃芒果：一口咬下去，連皮帶肉。我告訴自己所有的營養都在它的果皮裏。（但也可能是所有的農藥，儘管我現在才意識到。）

Potatoes, whether baked or mashed. I prefer to leave the peels on.

不論是烤土豆還是土豆泥，我都喜歡帶皮吃。

I think it improves mashed potatoes immensely, adding a bit of earthiness to an otherwise bland food, as well as a bit of texture.

我認爲這大大提升了土豆泥的味道，除了增添了一些紋理，還爲這種平淡的食品添加了一些清新的泥土味。

In Central Borneo, Indonesia, we eat Cempedak or Jackfruit skin.

在印度尼西亞的中央婆羅洲，我們會吃小種菠蘿蜜或普通菠蘿蜜的果皮。

What we do with this skin? Frist thing first, peal the outter skin cause its rough, then soak it in brine for a day.

我們要如何使用它們的果皮呢？首先，表皮因爲很粗糙，所以要剝下它的外皮，在鹽水中浸泡一天。

And then… deep fry it until turns brown and crispy. We dip it to sambal (spicy sauce/ chili paste) and eat it with warm rice, but well this is also a little bit oily.

然後油炸菠蘿蜜果皮直至顏色變棕並酥脆。我們通常會蘸辣椒醬（辣醬油、辣椒醬），並配上一碗熱米飯，但這有一點點油。

I know it sounds strange but I eat the skin on kiwi fruit. Furry, but delicious.

我知道這聽起來很奇怪，但我吃獼猴桃皮。雖然毛茸茸的，但是很好吃。