Translation guide
The tough outer skin or peel of fruits, vegetables, cheese, or bacon.
The thick, hard outer layer of fruits like watermelon, melon, or citrus (when not eating the peel).
General word for skin, peel, or rind. Used for fruit, vegetables, and other things. Context makes it clear.
スイカの皮は食べられない。
You can't eat watermelon rind.
メロンの皮を厚くむいてください。
Please peel the melon rind thickly.
Literally 'outer skin'. More technical or formal, used for botanical or culinary descriptions.
柑橘類の外皮には精油が含まれている。
The rind of citrus fruits contains essential oils.
The colored outer part of citrus peel used for flavoring, often grated or peeled thinly.
Same general word, but when talking about cooking, it's understood as the zest or rind. Often specified with the fruit name.
レモンの皮をすりおろしてケーキに入れます。
Grate lemon rind and add it to the cake.
Botanical/culinary term for fruit peel or rind, often used in recipes or food science.
オレンジの果皮を砂糖漬けにした。
I candied orange rind.
The outer layer of cheese, which may be natural or waxed.
Used for cheese rind as well. Often combined with the cheese name.
ブリーチーズの皮は食べられますか？
Can you eat the rind of Brie cheese?
Also used for cheese rind in more descriptive contexts.
The tough outer skin on a piece of bacon or pork.
Again, the general word. For bacon, it's often specified as ベーコンの皮.
ベーコンの皮は固いので取り除いた。
I removed the bacon rind because it was tough.
The rind of this cheese is covered with mold.