Surprisingly, those unpleasant parts hide valuable nutrients.
Fruits can be subtly confrontational. I understand it might sound like an odd statement, but it’s the only logical deduction I can make when pondering their nutrient distribution. Fruits are rich in essential vitamins and minerals, a fact widely known. However, a significant portion of a fruit’s nutritional value is actually concentrated in its less palatable parts—peels, stems, rinds, etc. While eating these parts may not be enjoyable, they are nutrient-dense. By being a bit inventive, you can integrate these scraps into your meals and benefit from the nutrition that the fruit seemingly wanted to withhold from you.
Take citrus fruit peels, such as those from oranges, grapefruits, and lemons, for instance. Most people discard the peel before consumption, yet these peels contain just as much vitamin C as the flesh. If you own a zester, you can transform these peels into flavorful toppings for various dishes and desserts.
What about the apple core? It’s tough, seeded, and generally unattractive, leading most individuals to discard it. Surprisingly, the majority of the beneficial bacteria associated with apple consumption are concentrated in these tough cores. If eating it whole is unappealing, consider cutting it into smaller pieces.
I bet you’ve never considered eating the hairy skin of a kiwi. Why would anyone want to sink their teeth into something brown and fuzzy? But despite its unappealing appearance resembling something you might find in a gas station restroom, the hairy skin is packed with vitamin C, antioxidants, and fiber. If eating it as is seems unappetizing, blend it! The blades will pulverize the fine hairs, ensuring you capture all the nutrients.
