Inspired by the breakfast culture of Indonesia, owner Valeria Alvarez started Peel with a focus on using "rescue bananas." These are bananas that are perfectly fine for consumption but are often rejected by grocery stores for their cosmetic imperfections.
The menu at Peel is short and concise with "OG Banana" serving as the constant base flavor made with just bananas and coconut milk. The rest of the menu gets a rotation of additional flavors- think flavors like mango or coffee - and a variety of house-made toppings such as peanut butter and locally sourced honey.
Alvarez initially introduced the Peel concept at a farmers market in MiMo, operating from a 10-by-10-foot tent with a single ice cream machine. Positive feedback led to her purchasing a small Italian Ape Piaggio for events, followed by a three-year run as a food truck. Now, Peel has transitioned to a permanent location, with plans for additional locations around the city in the pipeline.
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