How to use fruit peels in cooking

• Home cooks are repurposing fruit peels to boost flavour and nutrition
• Zest, chips and pickles can be made from citrus, apple and rind
• Use organic produce and wash thoroughly to ensure food safety

Before you toss that peel in the compost, think again. A growing movement of savvy home cooks is discovering what chefs have long known: fruit peels are packed with flavor, nutrition, and culinary potential. Here's how to get started.

A Note on Sourcing and Cleaning

First thing's first: safety and cleanliness. Since you'll be eating the outermost layer of the fruit, it's best to start with organic produce whenever possible to minimize pesticide residue. Regardless of whether you buy organic or conventional, always give your fruit a thorough wash and scrub before you peel it. A vegetable brush and cool running water are your best friends here. For fruits with a waxy coating, like many apples and citrus fruits from the supermarket, a quick soak in a solution of water and a splash of white vinegar can help break it down. Once washed and dried, you're ready to unlock the potential of your peels.

Citrus Peels: The Zesty Workhorse

This is the easiest entry point into the world of peel cookery. Lemon, lime, orange, and grapefruit peels are bursting with aromatic oils that can elevate almost any dish. The most common use is zest—the colorful outer layer, avoiding the bitter white pith. Use a microplane to grate zest into salad dressings, marinades, baked goods, and pasta dishes for a bright pop of flavor. But don't stop there. Long strips of peel can be used to infuse simple syrups for cocktails, make a bittersweet marmalade, or be candied for a delicious garnish. You can also dry them completely and blitz them into a powder with salt or sugar to create a custom seasoning blend.

Apple & Pear Peels: Sweet and Crispy

Tossing the peels from an apple pie or crisp feels like throwing away flavor. Instead, turn them into a crunchy, healthy-ish snack. Toss apple or pear peels with a little melted butter or coconut oil and a sprinkle of cinnamon and sugar. Spread them in a single layer on a baking sheet and bake at 400°F for about 10-15 minutes, or until crispy. These 'peel chips' are a fantastic snack or a crunchy topping for yogurt and oatmeal. You can also collect the peels in a pot, cover them with water, and simmer with a cinnamon stick and a little sugar to create a fragrant apple scrap jelly or a warming tea.

Banana Peels: The Savory Surprise

This one might sound strange, but stay with us. In many parts of the world, banana peels are a common ingredient, prized for their texture and ability to absorb flavor. Their slightly fibrous texture makes them an incredible plant-based substitute for pulled pork or bacon. After a thorough wash, shred the peels with a fork and boil them for about 10 minutes to soften. Then, pan-fry them with onions, garlic, and your favorite barbecue sauce until they are tender and caramelized. The result is a smoky, savory, and surprisingly meaty dish that's perfect for sandwiches. You can also blend them into curries and smoothies for a nutrient boost.

Watermelon Rind: The Ultimate Pickle

Don't let that thick, white part of the watermelon rind go to waste. While the thin green skin is too tough, the white flesh is a perfect candidate for pickling. It has a neutral flavor and a firm, crisp texture that's reminiscent of a cucumber. Simply peel off the tough green outer layer, chop the white rind into cubes, and use your favorite quick-pickling recipe. A simple brine of vinegar, sugar, water, and spices like cloves and cinnamon will transform the rind into a sweet, tangy, and refreshing condiment that’s fantastic alongside grilled meats, in salads, or as a component of a summer relish.