☞ Watermelon rinds: They can be used as an alternative to cabbage in coleslaw, or added to salsa. Pickled rinds are also popular in South Africa.
☞ Crab shell: Wha?? Not any old crab shell, but soft shell crabs’ exterior are fine to eat. They’re crabs which are harvested just after they’ve shed their hard exoskeleton, while the new one is still soft. Deep fry ‘em!
☞ Banana skin: There are many ways you can cook with them, and it’s a fairly common ingredient in many parts of the world. It just needs to be broken down in a food processor or by cooking. Try banana peel chutney, spiced with chillies and garlic. (I can’t even eat the stringy things, let alone the peel!)
☞ Flowers: Edible flowers just waiting to brighten up a salad, soup or dessert include: borage, day lily, hibiscus, hollyhocks, scented geraniums and viola. Just make sure they aren’t sprayed with chemicals.
☞ Strawberry tops: If you love fresh fruit smoothies, stop cutting the tops off your strawberries They are full of goodness and you won’t even notice them. Strawberry tops also add flavor to water, spirits or balsamic vinegar.
☞ Apple cores: Just slice or chomp through the entire fruit (minus the stem and seeds, of course). Most of us don’t eat the middle because that’s what we’ve been taught, but it’s completely edible.
☞ Ornge peel: Steep in vodka, gin or limoncello for a few days to make delicious citrus-infused spirits, or add to mulled wine. Candied orange peels are delicious alone, dipped in chocolate or used to garnish cakes and desserts.
☞ Dandelions: Why not? In medieval times, dandelions were collected to make sweet wine-like liqueur. Young leaves can be used in salads, for dandelion tea. Avoid anything that’s been sprayed with chemicals. (Or by the dog!)
☞ Avocado stones: It’s an acquired taste but you can eat it. Dehydrate it in the oven, peel off the skin, then slice and grind the seed into a powder. It’s bitter, so best added to smoothies. (Fine. But liver? Still can’t do it.)
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