POP Porridge Fruit Peels

What are the benefits of consuming fruit peel?

Dried fruit peels, like those of lemons and oranges, can be a good source of fibre and vitamins, as well as other nutrients. For example, Lemon peel is packed with beneficial nutrients such as vitamins, minerals, and fibre and similarly, dried orange peel is a good source of vitamin C, calcium, rich in flavonoids and several other important phytochemicals and other antioxidants that offer various health benefits. 

Some people believe that consuming dried fruit peels may have other health benefits, such as aiding in weight loss, improving digestion, and supporting heart health. However, there is limited scientific evidence to support these claims.

As with any food, it is important to consume dried fruit peels in moderation as part of a balanced diet. It is also important to note that the peels of some fruits may contain compounds that can be toxic if consumed in large amounts, so it is important to be careful when consuming dried fruit peels.

To dry fruit peels, you can follow these steps:

  1. Wash the fruit and carefully remove the peel using a paring knife or vegetable peeler.

  2. Slice the peels into thin strips or small pieces.

  3. Place the peels on a baking sheet lined with parchment paper or a silicone baking mat.

  4. Preheat your oven to the lowest setting (and place the baking sheet in the oven.

  5. Dry the peels for several hours, or until they are completely dry and brittle. The exact drying time will depend on the size and thickness of the peels and the temperature of your oven.

  6. Allow the peels to cool completely before storing them in an airtight container in a cool, dry place.

Alternatively, you can dry the peels in a food dehydrator according to the manufacturer's instructions.

You can also air-dry the peels by placing them on a wire rack or hanging them in a warm, dry place for several days until they are completely dry.

You can add fruit peels to a range of meals such as smoothies, desserts and porridge.

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