Pause before you toss surplus skins in the bin, and try one of these tasty uses for them instead.
Fruit infused booze
Any citrus peel scraps, or wedges of leftover fruit, will do. Simply muddle together, with any clear spirit, leave and enjoy. Bottoms up!
Root vegetable crisps
Scrape root vegetable skins from the chopping board, season in salt and pepper, deep fry, dry and devour. Delicious.
Vegetable peel broth
Stash vegetable ends and peels in the freezer until you have a big enough batch to bubble in a pan with hot water to make your own soup, risotto or stew stock.
Satiate a sweet tooth by boiling citrus peel in sugared water, leaving to dry, then rolling in sugar one last time. Just don’t tell your dentist!
Fruit infused water
Give an otherwise ordinary jug of water a boost of flavour with a handful of leftover citrus skins. Taste the sunshine indeed.
Lemon or chilli oil
Give olive oil a zesty lift with lemon scraps added to a bottle and left to infuse. Perfect drizzled on salads. You can make chilli oil the same way and just add seeds slowly, depending on how fiery you like your spice. Perfect served with pizza. Yum.
Before you throw away wrung-out lemon halves, zest the skins, leave the scrapings to dry over night, mix with some decent sea salt, bottle and preserve. Delicious sprinkled on salads, spuds and fish.
Make flavoured sugar by drying fruit peel or zest and shaking together with your chosen sugar crystals to use at a later date. Flavoured sugar is a great way of making a simple sponge taste properly fancy. Or you could even add a spoonful to your chosen afternoon brew.
Frozen fruit ice cubes
Add a pretty twist to cocktails and drinks with frozen ice cubes filled with vividly coloured leftover fruit peel.
Simmer apple peel with lemon zest, water and plenty of sugar and you’ll be spooning tasty chutney onto crackers in no time.
Preserve brown sugar
Stop brown sugar from hardening by popping a piece of lemon peel in the bag – it absorbs moisture keeping your sugar crystals in perfect condition. Who knew?
Roasted veg peel
Instead of scraping them into the bin, spread your curly vegetable rinds over the base of a roasting pan, drizzle with oil, season and roast. Crunchy and nutritious. Yes please!
Main image viaShutterstock: jean schweitzer
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