Citrus Peels: More Than Zest
Beyond a little zest for a cocktail or cake, citrus peels are a powerhouse of flavor and utility. After squeezing your lemons, limes, or oranges, don't toss the shells. The peels can be candied to make a classic sweet treat or a sophisticated garnish
for desserts. Simmer them in a simple syrup until tender, then toss in sugar and let them dry. For a savory twist, infuse olive oil or white vinegar with leftover peels for a few weeks to create a bright, aromatic base for salad dressings. And for a simple household hack, toss citrus peels down your garbage disposal to deodorize it, or simmer them on the stovetop with a cinnamon stick for a natural air freshener.
Apple Cores & Peels: The Secret to Jelly
The parts of the apple we typically discard are packed with pectin, the natural gelling agent that makes jams and jellies set. Collect your cores and peels in a bag in the freezer until you have a good amount. To make a simple apple jelly, just cover the scraps with water in a pot, simmer for about 30 minutes, and strain the resulting liquid. This apple-infused liquid can be sweetened and boiled to create a delicate, rosé-colored jelly. You can also use this liquid to make a scrap vinegar. Just add a little sugar and let it ferment in a dark place for a few weeks, and you’ll have a mild, homemade vinegar perfect for vinaigrettes.
Watermelon Rinds: From Compost to Condiment
The thick white part of a watermelon rind, often thrown out without a second thought, has a crisp texture similar to a cucumber, making it perfect for pickling. By peeling off the tough green outer skin and cutting the white rind into cubes, you can create a classic Southern condiment. A simple brine of vinegar, sugar, water, and pickling spices transforms the bland rind into a sweet, tangy, and crunchy pickle that pairs beautifully with savory dishes like fried chicken or pulled pork. Some adventurous cooks even candy the rinds, creating a chewy, translucent confection similar to ginger candy.
Strawberry Tops: Infuse, Don't Refuse
When you hull a carton of strawberries, you're left with a pile of green tops, each with a bit of sweet red fruit still attached. Instead of composting them, use them to infuse drinks. Drop a handful of strawberry tops into a pitcher of water for a subtly flavored spa-style refreshment that’s far more interesting than plain water. You can also place them in a jar with white wine vinegar or apple cider vinegar; after a week or two, you’ll have a beautiful, blush-pink strawberry vinegar that adds a fruity kick to summer salads.
Banana Peels: The Unlikely Savory Star
This might be the most surprising use of all. With the rise of plant-based eating, home cooks have discovered that banana peels, when cooked, have a surprisingly meaty texture. The key is to use organic bananas, wash the peels thoroughly, and scrape out the bitter white pith. Shred the peels with a fork, then simmer them in a smoky barbecue sauce. The result is a convincing substitute for pulled pork, perfect for sandwiches and tacos. For a less intensive use, you can also chop up the peels and bury them in the soil around your houseplants; as they decompose, they release potassium and other nutrients, acting as a natural fertilizer.
