Why You Should Never Throw Out Fruit Peelings

Posted By Kimberly Turner on Jan 26, 2021 in Alcohol Drink Recipes, Beverage Recipes, Christmas Melon, Cooking Tips & Tricks, Food Fun, Fruit, Fruit & Vegetables, How To Cook, Leftovers, Melons, Vegan, Vegetarian, Wine Tasting and Recipe | 0 comments

Don’t worry…I’m going to explain why you should Never Throw Out Your Fruit Peelings!

At worst, they are added to my compost.

At best, they are added to a batch of wine mash, I make a variety of tepache – typically, made with pineapple peels, but you can use other fruit peelings to make a version of tepache – or I make a fruit vinegar.

I make small batches of these delights over the year.

Never Throw Out Your Fruit Peelings:

All you need for any one of these ideas is the fruit peels (or fruit chunks), sugar & water.

For a tepache style beverage 2 – 3 days on your counter top to start fermenting is sufficient.

For fruit vinegars, I let it go for months on my counter top. Use old sterilized jars & use a fermenting lid, if you have it.

Otherwise, I like to keep old coffee jars, take the paper insert out of the lid & this gives the jar just enough air exchange, without letting any flies or beasties in.

This jar was started just last night with our Santa Claus melon peels, and it is destined to make a lovely & unique vinegar.

Once strained & settled, after finished fermenting, pour into beautiful bottles & gift them to loved ones & friends. They make great gifts at Christmas.

I had the opportunity to bottle up a small portion of our fruit vinegars that were started in October, 2019.

We have some apple vinegar, banana vinegar, cantaloupe vinegar & pear vinegar – more to come…

These vinegars are delicious in salad dressing, as a tangy splash in cocktails, marinades & so much more.

Cut down your waste & save on your budget by leveling up your fruity scraps. Never throw out fruit peelings!

Why You Should Never Throw Out Fruit Peelings

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Fruit Vinegars Bottled

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