10 Fruit and Vegetable Peels You Should Never Throw Away

Citrus Peels:

Citrus peels are rich in flavonoids, antioxidants, and vitamin C. Use them to make zest for flavoring dishes.


Potato Peels:

Potato peels contain fiber, vitamins, and minerals. Wash them thoroughly and roast them with a bit of olive oil and seasoning for a crispy snack.


Apple Peels:

Apple peels are packed with antioxidants and fiber. Use them to make homemade applesauce, add them to smoothies for extra fiber, or bake them into apple chips.


Carrot Tops:

The leafy green tops of carrots are edible and nutritious. Use them to make pesto, add them to salads for a pop of color, or blend them into smoothies.


Pineapple Core:

While not a peel, the core of a pineapple is often discarded. It's edible and contains bromelain, an enzyme with anti-inflammatory properties.


Watermelon Rind:

The rind of a watermelon is often overlooked, but it's edible and contains citrulline, an amino acid that may have potential health benefits.


Broccoli Stems:

Broccoli stems are often discarded, but they're just as nutritious as the florets. Peel away the tough outer layer and slice or shred the stems to use in stir-fries, salads, or soups.


Beet Greens:

The leafy tops of beets are edible and packed with vitamins and minerals. Saute them with garlic and olive oil, add them to salads, or blend them into smoothies.


Celery Leaves:

Celery leaves are flavorful and can be used as an herb in cooking or as a garnish. Add them to soups, stews, salads, or use them to flavor stocks and broths.


Sweet Potato Peels:

Sweet potato peels are rich in fiber and antioxidants. Wash them thoroughly and roast them to make crispy sweet potato peel chips.