My wife insists that I do not eat the skin of Taiwanese grapes. It’s the dark purple, thick kind of skin. Is there a reason for this? I’ve been so used to popping grapes in my mouth and swallowing everything that I wonder if there is any nutritional/toxic reason not to eat the skin of the grapes we buy here.
I don’t eat the skin because it’s too tough and rather tart compared to the rest of the grape. I just bite into the grape, ever so nimbly slip my tongue between the flesh of the grape and the skin, and remove the skin in one mostly intact piece. Then I dig the tip of my tongue into the center and scoop out the seed, as well.
Hmmm…maybe getting a bit too graphic for the forum.
One time when my mom and I were headed back to the United States, she brought some of those grapes with her as a snack. The person seated next to us watched as she painstakingly peeled and seeded the grapes for me (probably 4 years old at the time?), and they said to her, “Wow. You are a great mother.”