4 Ways to Use the Even the Weirdest Parts of Fruit

Trisha Sprouse-Walker

Spring is officially here and with the changing of the seasons comes all the fruit pies, berry-infused cocktails, and herb, olive, and lemon jam we can eat. But that farmer’s market abundance also means heaps of leftover fruit byproducts like peels, rinds, and cores. This spring don’t trash that useful stuff—and contribute to our growing food waste problem—upcycle those scraps, instead.

From marinades to homemade apple cider vinegar, anyone can make these four quick and easy ideas.