We’ve been told to eat the peel of potatoes for fiber and potassium, and the peel of apples due to their anti-cancer properties & insoluble fiber which removes cholesterol from our bodies, but I didn’t know we’re supposed to eat carrot, citrus, and tropical fruit skins (1). Citrus peels have more antioxidants and vitamin C than the fruit themselves (1). Wow, right?!
Eating potato skins is easy, just leave the skin on and roast in the oven with salt, pepper and olive oil. For the apple peel, I remove the skin and cut it into pieces and toss with cinnamon and bake it with chopped apple pieces. I tried the carrot peels alone and in a smoothie, but it just tastes gritty. I ate the mango peel by itself; it wasn’t bad, but it wasn’t good. A little bit of mango peel tossed in a fruit smoothie was barely noticeable, but the fruit has to be very ripe and sweet. Grated orange and lemon peels are really good in desserts and baked chicken dishes.
I wash the peels with liquid soap and water and rub it with my hands to remove any dirt. Then I rinse with water and dry off the outside with a paper towel. I even do this with melons even though I don’t eat the outside because I don’t want any bacteria on the outside to be dragged onto the fruit when I cut into it with a knife. It does take extra effort to eat fruit and vegetable peels, so you may be tempted to just throw them out, but if they will improve my health, I’ll do what it takes.
If you find a way to make the carrot peel taste good without adding any dairy, or too many calories, please write to me.
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- Source: Colino, Stacey. Walgreens Magazine Article: “Peel Appeal, Don’t Miss out on the nutritional benefits of fruit and veggie skins.” 16 Nov 2016.