We all know a freaky eater (if you don’t, it’s probably you).
You know, the kind of person who chomps down on the whole kiwifruit, hairy skin and all. But what if that person was actually right?
In many cases, the skins of the fruit and vegetables are the most nutrient-dense part. That’s why you’ll rarely see us take the peel off (except in obvious cases, like pineapple).
In fact, even banana and onion skins can be delicious if prepared in the right way. Try these edible skins before throwing them in the compost next time…
Banana.
You CAN eat banana peels as long as they’re cooked. We’ve baked them in the oven with coconut oil and cinnamon to sweet results. Plus, they’re rich in fibre, minerals and the calming compounds dopamine, serotonin and tryptophan. That’s gotta make your body sing.
Citrus.
We all know you can eat citrus peel (the zest is, in our opinion, the best part). You can also blend the skins into smoothies, infused salts and oils, or dry the peels out to make your own zingy fruit tea blend. (Yep, we definitely stole that off Pinterest).
Kiwifruit.
It might not be very pleasant, but kiwifruit skins are completely edible. If you can get past the hairy texture, the skins TRIPLE the fibre content of the fruit. Just be careful if you have a sensitive digestive tract.
Onion.
Unless you’re Tony Abbott, you’ve probably never thought to eat onion skins. But these scraps are actually high in the antioxidant quercetin, which may help prevent cancer. Simply save up your skins and boil them up into a nutrient-rich stock.
Watermelon.
Watermelon is a high-fructose fruit so we eat it sparingly, but when we do we like to get our money’s worth. The rind, which kind of tastes like cucumber, is amazing pickled! Store in a jar with vinegar and the pickling spices of your choosing for a snack that’s worthy of your next picnic.
Are you a “freaky eater”? What unusual parts of fruit and veg do you eat?
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