Thursday, July 24, 2014
Utilizing Fruit Peel
This is something that we need to adopt more wholeheartedly. Recall oranges and bananas are new to our food culture and that means we never learned to truly work with the as with plants used here for thousands of years.
I recommend peeling the zest on all citrus fruit as a matter of course, allowing it to properly air dry then run it through a grinder to produce a coarse powder for easy use. Then use it. I have put it into cakes, but simply adding it to tea is also sensible.
Now we discover the virtues of the banana peel.
I also think that we need to seriously look at drying the papaya skin after it has been cleaned of its fruit. We already know that the enzymes are powerful dissolvers of meat and this dryed cubed skin can surely be used in meat dished at least. We will have to experiment here.
This must apply to most fruit whose skins we have been discarding. Much of the food value often resides there.
As an aside, share the results of any experiments here as there is no other place tracking this yet that I am aware of.
Why You Should Never Throw Away Orange or Banana Peels