Watermelon seeds, lemon peels and other parts of fruit you should NEVER toss away


Once, I was out in a park, hanging out with a friend during our work break. He reached into his lunch bag, pulled out a kiwi and ate it. Like an apple. Skin and all. I laughed at him. Mouth full of kiwi he told me that the skin was the best part for you.


I ignored him for a long time. Eating the prickly skin of a kiwi just did not appeal to me in the slightest.

I maintained that stance through most of my university career. But the more into nutrition I got, the more I began to think about it. After all, I don’t balk at eating peaches. In fact, I think their fuzz is one of the main selling points of peaches, personally. So I looked it up, asked my nutritionist friend. She told me very seriously that of course the skin was the best. It’s generally the best part of any vegetable.

And that got me thinking: what else am I eating wrong?

Kiwis

I know I already sort of of talked about this, so you know you should be eating the peel: but here’s why: the skin of kiwi fruits contain fiber, which helps lower your cholesterol, antioxidants and immune-boosting vitamin C. Make sure to wash them though. You don’t want any leftover pesticides on those puppies (just in case, friends!).

Another thing: once your kiwis are soft and not good for noming anymore, instead of throwing them away, cut them in half and rub your cuts of meat with them. There’s an acid in the juices that encourages the tough fibers to break down, making your meat tender. Rub your cuts of meat and toss them into a baggie for 20 minutes to let the juice do it’s work.

Strawberries

Strawberries are full of… Vitamin C! Vitamin C is a very delicate vitamin. It doesn’t like to be exposed to light. Which means that every time you slice open your strawberries for that Instagram worthy photo, you’re actually taking away some of the health benefits.

So after you wash them, just pop them in your mouth, no slicing required.

A neat way to de-top strawberries is to push a straw up through the point end and out the top. Which also prevents vitamin C breakdown!


Watermelon

That cool, yummy summer treat. I think we all probably remember days of eating watermelon and the holding competetions to see who could spit seeds farthest, maybe you still hold them with your kids. My mom does. What you don’t know, is that those seeds are good for you.

Watermelon seeds are choc-full of magnesium and zinc and they’re also a source of protein and iron. Most people suffer from magnesium deficiencies. Another tip is to eat that white strip between the pink and the rind – it’s packed with Vitamin C. It also has phenolic antioxidants and flavonoids. The juicy red bit is a great source of lycopene.

If you want to know how to eat them (or if your kids refuse too), you can mix them with a little citrus juice (I like grapefruit) and salt then roast them the way you would pumpkin seeds. They’re great garnish for salads or fancy summer dishes.

Apples

This is simple. Apples, like all the other fruits on this list, have tons of vitamin C. When you peel apples, you’re exposing your vitamin C to light and ruining it’s health benefits, but the truth is, you’re also throwing out the best part. The skin of apples contains a high number of the apple’s nutrients generally.

So leave the peel on, even when you’re making pies for extra nutrients. An apple (or a handful of apple chips) a day keeps the doctor away.