8 Surprising Ways To Use Veggie and Fruit Peels

Apple Cider Vinegar

Ingredients
for 1 quart

3 medium apples, peeled and washed
2 cups (480 mL) water, plus more as needed
2 tablespoons sugar

Preparation

1. Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
2. Cover the peels completely with the water.
3. Add the sugar and stir.
4. Make sure your scraps are completely covered with water.
5. Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
6. Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
7. When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
8. Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
9. Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
10. The apple cider vinegar will keep for about a year in the refrigerator.
11. Enjoy!

Apple Tea

Ingredients
for 2 servings

3 medium apples, washed and peeled
1 cinnamon stick
2 teaspoons sugar

Preparation

1. Toss the peels in a small pot of boiling water.
2. Add the cinnamon stick and sugar.
3. Let simmer for about 10 minutes.
4. Strain out the peels.
5. Enjoy!

Apple Peel Chips

Ingredients
for 4 servings

8 large apples, washed and peeled
3 tablespoons sugar
1 teaspoon cinnamon

Preparation

1. Preheat the oven to 300°F (150°C).
2. Place the apple peels on a baking sheet lined with parchment paper.
3. Mix the sugar and cinnamon in a small bowl and sprinkle it over the peels.
4. Toss the peels with your hands until evenly coated with the sugar mixture.
5. Bake for about 30 minutes, tossing the peels halfway through with a pair of tongs.
6. Let cool before eating.
7. Enjoy!

Veggie Skins Chips

Ingredients
for 4 servings

1 parsnip, washed and skinned
3 carrots, washed and skinned
3 potatoes, washed and skinned
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon salt
pepper, to taste

Preparation

1. Preheat the oven to 400°F (200°C).
2. Place all the vegetable skins on a nonstick baking sheet or a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the peels and sprinkle with the garlic powder, onion powder, and paprika. Season with salt and pepper.
4. Toss the peels with your hands until they are evenly coated with the oil and spices.
5. Bake for 8-10 minutes, tossing the peels halfway through with a pair of tongs.
6. Let cool before eating.
7. Enjoy!

Lemon Olive Oil

Ingredients
for 1 quart

4 lemons, thoroughly washed
2 cups (480 mL) olive oil

Preparation

1. Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
2. Add the peels to a medium pot filled with the olive oil and stir.
3. Let simmer over very low heat for 15-20 minutes.
4. Strain out the peels.
5. Transfer the infused oil to a bottle or other resealable container.
6. The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
7. Enjoy!

Multipurpose Cleaner

Ingredients
for 2 quarts

4 orange peels
2 cups (480 mL) distilled white vinegar
1 cup (240 mL) water

Preparation

1. Fill a quart-sized wide-mouth jar with orange peels.
2. Completely cover the orange peels with the vinegar.
3. Cover and let sit for 1-2 days.
4. Strain out the peels and compost them.
5. Fill spray bottle halfway with the orange-infused vinegar and fill the other half with water.
6. Enjoy!

Grapefruit Scouring Scrub

Ingredients
for 1 quart

3 grapefruits, peels
½ cup (90 g) baking soda
½ cup (120 g) coarse salt

Preparation

1. Pulverise the grapefruit peels in a coffee grinder or a blender.
2. In a medium bowl, combine ½ cup (60 g) of grapefruit powder with the baking soda and salt.
3. Pour into a resealable closed container.
4. Enjoy!

Save A Peel Smoothie

Ingredients
for 2 servings

1 banana
4 strawberries
¼ cup (125 g) raspberry
1 ½ cups (360 mL) almond milk
1 medium apple, peels

Preparation

1. Combine all ingredients in a blender.
2. Enjoy!