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I think it all comes down to the thickness of the skin and how it's attached to the fruit itself. For me, it depends on the variety of oranges and/or clementines, mandarins, etc. that I'm peeling. Usually fruits with thick, hard skin are easier to peel whereas fruits with softer more delicate skin are harder to peel off in one piece. Factors like growth ...


For whether or not your assumption is correct, I have found the following (here), which states that sweetness indeed differs, as well as pH level: The bottom sections of ‘McIntosh’ apples were sweeter; whereas the bottom sections of ‘Jonagold’ were less crisp and more fruity. The bottom sections of both the ‘McIntosh’ and ‘Jonagold’ apples had ...

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