To minimise kitchen waste, use fruit peels as manure or cook fruit peels into something interesting. 

Many fruit peels are often thrown away despite their ability to be used in drinks, desserts, teas, and traditional recipes. Some peels also contain fibre and antioxidants. 

Fruit peels should always be washed properly before reuse to remove dirt, wax, or pesticide residue from the surface. 

Orange peels are rich in essential oils and can add a zesty flavour to dishes. These peels are commonly used in cakes, teas, and desserts because of their strong citrus flavour and natural aroma.

Apple peels contain fibre and natural sweetness. They are often reused to prepare homemade apple cider vinegar or added to pies and crumbles for extra flavour.  

Mango peels have a unique, tangy flavour and are used to make pickles, chutneys, flavour-rich recipes or ground into a powder and used as a spice mix. 

Pomegranate peels have a highly bitter and astringent taste; they are not usually eaten directly and are instead used in herbal teas, chutneys, and wellness drinks.

Watermelon rinds have a subtle sweetness and crunchy texture. They are often used in pickles, curries, and stir-fried dishes in several cuisines around the world. 

Pineapple peels are not eaten raw because of their rough and spiky texture, but they are often used in teas, juices, fermented drinks, and homemade syrups.  

Pumpkin peels are rich in vitamins and are often used to make soups or stews. They are used as a side dish or component in various recipes when roasted or stir-fried.  

From herbal teas to desserts and pickles, fruit peels continue proving that many kitchen leftovers can still have useful food purposes.