Some Ideas for Using Leftover Fruit and Vegetable Peels

Cucumber peels:

If the cucumber is not organic and has been treated with wax, throw the peel away. If it is an organic cucumber, there are many uses for its peel. One way I like to use these peels is to add crunch to cucumber dressing. Thin some plain soy yogurt with a little lemon juice. Add some finely chopped green onion and the chopped cucumber peel. Season with dill, salt, and a little cayenne pepper. This dressing tastes great with baked falafel or in a pita pocket with beans and salad vegetables. Be sure to wash all peels well, and scrub the potato and ginger peels before using.

Apple peels:

Chop the apple peels and treat them with a little lemon juice to prevent browning. Toss them with balsamic vinegar, stone ground mustard, and a little maple syrup. Drizzle over a simple salad of spinach, red onions, and mandarin orange slices. Or try adding them to muffin, cake, or cookie batter.

Potato, garlic, and red pepper peels:

Add to simmering homemade or canned low-sodium vegetable stock. Strain and discard.

Ginger peels:

Keep peels in large pieces and saute with some apple slices in water, orange juice, or a little soy margarine. Add cinnamon and a pinch of cloves. Discard ginger peels. Sprinkle with granola or a dollop of vanilla soy yogurt.

COPYRIGHT 2000 Vegetarian Resource Group
COPYRIGHT 2004 Gale Group