4 Winning Tips for Cooking Fruit and Vegetable Peels

Apr 16, 2013
E. Brandy

cooking fruit and vegetable skinsVegetables and fruits peels can make excellent dishes, but also jellies, terrines or desserts, as soon as you know how to prepare them!

Some rules first
For peels and zests, make sure to use fruits and vegetables from certified organic farming or clear from any chemical treatment. Pesticides are concentrated in the skin, as well as vitamins and fiber. Wash your products thoroughly before use.

Cooking vegetable peels
Asparagus, turnips, beets, celeriac are many vegetables that you can cook the peelings. Make them dry in your oven to make some chips. Use them in pickles and salads. And if you’re patient, a pea pods soup should be a hit with your guests!

Cooking the skin of citrus
Zests are perfect to beautify your desserts or make beautiful sweet and savory agreements in a dish. For example, you can add orange or lemon zest in you cakes… or accompany a fish fillet!

Cooking pome fruit or cucurbits
You can make succulents chips from pears or apples: slightly toast sweet or spicy peels in the oven. For melons and watermelons, many recipes are possible. For instance, marinate watermelon’s skin in vinegar, spices and sugar to get a great condiment.

Cooking tubers skins
The potato skins au gratin is a well-known example. You can also make a soup with artichoke peels, some onions, herbs, ginger and vegetable broth.

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