| DERMAL | Like the skin of a stewed medlar (6) |
| SCALY | Like the skin of fish and reptiles |
| SCALED | The boffins then calculated how these life-saving projects would work over 30 years. They used a term similar to those flakes on the skin of a fish. (6) |
| SLOUGH | The skin of a snake or layer that has been discarded (6) |
| JACKET | The skin of a potato (6) |
| VELLUM | What fine parchment is prepared from the skin of a calf? (6) |
| OXHIDE | Leather made from the skin of a castrated bull (6) |
| VERNIX | Waxy white protective substance covering the skin of a newborn baby, also known as birthing custard (6) |
| LOQUAT | The fruit of a tree native to China and Japan - also called Japanese medlar |
| CELERY | If you want something to eat, cry out for a stewed eel! (6) |
| QUINCE | Pome related to apples, pears and medlars, served in the form of membrillo with cheese, game or pate (6) |
| EPICARP | Botanical term for the outermost layer of a fruit, such as the skin of a peach or grape (7) |
| BLUBBER | Thick layer of fatty tissue below the skin of a whale used as a source of oil (7) |
| EXOCARP | Outermost layer of the pericarp of fruits, eg. the skin of a peach or grape (7) |
| SCUTE | Thickened horny or bony exoskeletal plate, as on the shell of a turtle, the skin of a crocodile etc. (5) |
| APPLE | Autumnally bobbed from a bucket of water with one's teeth or placed on a stick and coated in toffee, a pome related to the medlar, pear and quince; or, the wood of said fruit's tree (5) |
| JELLY | From "frost, to freeze", word for a savoury dish of fish/meat set in a mould of aspic in the Middle Ages, later a set but wobbly fruit-flavoured pudding; a conserve of medlars, mint, redcurrants or ro |
| FUR | The thick coat of soft hair that covers the skin of a beaver etc (3) |
| PELT | The skin of a fur-bearing animal, such as a mink (4) |
| CONY | A fur made from the skin of a rabbit (4) |
