"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-03-2012, 04:19 PM   #1
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Does anyone else eat parts of fruit and veg that people usually throw away?

Papaya is in season in South Africa at the moment and I'm taking full advantage. I love them. I eat them with seeds and all, the peppery flavor is delicious!
I also eat beetroot leaves cooked like spinach, roasted pumpkin with the seeds, hubbard squash and butternut skins etc.
I'm I nuts? If anyone else likes eating or cooking with similar things please let me know. I would love some new ideas.

__________________

__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 10-03-2012, 04:29 PM   #2
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,305
I don't eat the skins from winter squash, but I do eat the papaya seeds, beet leaves, pumpkin seeds. I am kicking myself I didn't know that I could make corncob jelly--I threw the cobs in the compost heap--not going to happen next year. Supposedly corncob jelly tastes similar to honey.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-03-2012, 04:40 PM   #3
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by CWS4322 View Post
I don't eat the skins from winter squash, but I do eat the papaya seeds, beet leaves, pumpkin seeds. I am kicking myself I didn't know that I could make corncob jelly--I threw the cobs in the compost heap--not going to happen next year. Supposedly corncob jelly tastes similar to honey.
Good to know I'm not the only one that likes using as much as possible from my produce! I'll have to Google corncob jelly, sounds interresting. We make a tea from cornsilk but I usually just use corncobs for veggie stock or soup. A few carrot leaves are nice in soups too but use sparingly, they have a very strong flavor.Young raddish leaves are tasty in salad and steamed with garlic butter. I love adding Arugula flowers and Nasturtiums to salad too. They look pretty and taste good!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 10-03-2012, 04:51 PM   #4
Sous Chef
 
Join Date: Nov 2011
Posts: 545
I like to zest and/or candy all my citrus fruits and use the peel up that way
__________________
Siegal is offline   Reply With Quote
Old 10-03-2012, 04:59 PM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Watermelon rind pickles.

Crisp cabbage core.

Baked potato skins.

Beet greens.

I have never heard of anyone eating the skin from a blue hubbard or butternut squash, they are similar to linoleum.

How do you prepare them?
__________________
Aunt Bea is offline   Reply With Quote
Old 10-03-2012, 05:11 PM   #6
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by Aunt Bea View Post
Watermelon rind pickles.

Crisp cabbage core.

Baked potato skins.

Beet greens.

I have never heard of anyone eating the skin from a blue hubbard or butternut squash, they are similar to linoleum.

How do you prepare them?
I eat all of the above too!
I peel the hubbard squash thickly (only unblemished skins from freshly picked squash) then I boil the skins for about 20 mins, then add 1 chopped onion and about 4 chopped potatoes. Once it's all tender just strain and mash with butter, salt and pepper. Delicious!
Butternuts I halve, take out the seeds then drizzle with garlic butter. Place in a roasting dish covered with foil and bake till tender. The skins soften up nicely and taste great when eaten with the squash.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 10-03-2012, 05:11 PM   #7
Sous Chef
 
Join Date: Nov 2011
Posts: 545
Quote:
Originally Posted by Aunt Bea
Watermelon rind pickles.

Crisp cabbage core.

Baked potato skins.

Beet greens.

I have never heard of anyone eating the skin from a blue hubbard or butternut squash, they are similar to linoleum.

How do you prepare them?
How are watermelon pickles? Been dying to try
__________________
Siegal is offline   Reply With Quote
Old 10-03-2012, 05:15 PM   #8
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I eat the stems of most calciferous veggies, such as cauliflower, broccoli, cabbage, etc. The stems are cut into rounds and steamed until tender. They are my favorite parts. I also love the stems from artichokes. It's the same flavor and texture as the heart.

I use the little leaves from celery stalks like an herb, to flavor soups, stews, and such. They're also delicious in salads. I love nasturtium leaves and flowers in salads. Pumpkin and squash blossoms are incredible, either stuffed, and baked, or breaded and fried. Yum. And we do clean the pumpkin seeds, salt them, and bake them.

As for odd things, unlike many people, I love to take the skins from poultry, and render out the fat until they are crisp and brown. Salt them lightly and drain on paper towels. Pork skin is also great for this purpose. So very tasty, and most of the fat is in the pan.

Snip, been meaning to say, welcome back. I'll tell P.A.G. your back. She told me that she missed ya. I know we all did.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 10-03-2012, 05:18 PM   #9
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by Siegal View Post
How are watermelon pickles? Been dying to try
They are really good! Great on buttered toast. My kids eat them out of the syrup most of the time then I end up using the syrup for pancakes.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 10-03-2012, 05:22 PM   #10
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by Chief Longwind Of The North View Post
I eat the stems of most calciferous veggies, such as cauliflower, broccoli, cabbage, etc. The stems are cut into rounds and steamed until tender. They are my favorite parts. I also love the stems from artichokes. It's the same flavor and texture as the heart.

I use the little leaves from celery stalks like an herb, to flavor soups, stews, and such. They're also delicious in salads. I love nasturtium leaves and flowers in salads. Pumpkin and squash blossoms are incredible, either stuffed, and baked, or breaded and fried. Yum. And we do clean the pumpkin seeds, salt them, and bake them.

As for odd things, unlike many people, I love to take the skins from poultry, and render out the fat until they are crisp and brown. Salt them lightly and drain on paper towels. Pork skin is also great for this purpose. So very tasty, and most of the fat is in the pan.

Snip, been meaning to say, welcome back. I'll tell P.A.G. your back. She told me that she missed ya. I know we all did.

Seeeeeya; Chief Longwind of the North
Thanks Chief
Missed you all just as much! I'll try your suggestions too, they all sound good as always!
__________________

__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Reply

Tags
fruit

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.