Peel Appeal

A few years ago “nose to tail” cooking—using every bit of an animal, even the cheeks, organs and feet—was a super-hot culinary trend. “Root to stalk” came next, with chefs embracing parts of vegetables formerly tossed.

Turns out it isn’t just au courant to use up more parts of our produce; it also has some really cool benefits.

Take orange peels. The zest—that is, the brightly colored part of the peel—is delicious in sauces and baked goods. And the whole peel, zest, white pith and all, is loaded with antioxidants and fiber, so it’s an anti-inflammatory, disease-fighting, blood-pressure-lowering, appetite-controlling wonder.

Orange peel and juice amps up our asian dressing (recipe below).

Did we mention that citrus is in season right this second? (And hey, it’s not just orange; lemon peels are just as fantastic for you.)

So now you know how nutritious they are, what can you actually do with those peels? Here are some tasty ways to incorporate them:

• Add a piece of orange peel to tea while steeping.
• Top your morning oats or other porridge with finely minced orange peel and a drizzle of raw honey.
• Drop a few pieces of orange peel into the blender when making a smoothie.
• Use some orange peel in a zesty salad dressing (see recipe below).

Tip: When using orange zest or peel, it’s best to buy organic. Then, be sure to scrub the outside of the fruit well and pat dry.

Try it: Whip up this easy, tasty dressing and give your salad an Asian flair.