Cut shopping bills, landfill and carbon emissions by using up peelings and stems where possible
ith their spiky crowns of leaves, pineapples are about as close as you can get to a tropical paradise while doing the weekly shop – but now Sainsbury’s has begunWith the fruit’s hardy leaves usually ending up in the bin or a food waste caddy, the move shines a spotlight on waste in the home.
If you are green fingered you could replant the crown and nurture a pineapple houseplant. But don’t expect fruit salad any time soon, as growing a pineapple will take two to three years, according to Chestnut Hill Farms. The grower’s list of “, whose book Wasted is full of recipes that use commonly thrown away foods, suggests using the peel and core to make the Mexican drink Tepache. The potion self-carbonates into a refreshing fizzy drink that can also be used as a cocktail mixer.
When Hubble does end up with a mound of veg peelings he has a couple of tricks up his sleeve including vegetable peel soup, which he insists is “tastier than it sounds”. There is a recipe foron the Love Food Hate Waste website. “It’s fun to experiment with different concoctions; my favourite is to also throw in some sweet potato peelings.” His other go-to recipe is vegetable peel crisps. “I’ve used potato, carrot and parsnip peels to make really moreish, crispy snacks.
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