Eat Your Scraps: Parts of Fruits & Veggies You Didn’t Know Were Delicious

Let’s talk trash—specifically, the kind you're tossing straight into the compost (or worse, the garbage). Because, friend, you might be throwing away edible gold every time you prep a salad or slice up fruit for your smoothie.

Here’s a not-so-fun fact: the average American tosses about 325 pounds of food per year. Yep, per person. That’s like buying a whole second grocery cart just to dump it in the trash. Whether it’s wilted spinach you swore you’d sauté or those “definitely still good” frozen leftovers, we’re wasting more than we realize. And one sneaky source of food waste? Perfectly edible fruit and veggie parts we assume aren’t worth saving.

So let’s set the record straight. Not only are many of these “scraps” edible, they’re tasty, nutrient-rich, and surprisingly versatile. If you’re into saving money, cutting waste, and eating like a kitchen wizard, keep reading.

Here are the underrated produce parts you shouldn’t be tossing—and exactly what to do with them.

Banana Peels

No, this isn't a dare. Banana peels are actually edible and can be transformed into plant-based “pulled pork.” Wash 'em well, scrape out the white stuff inside, and shred the peel with a fork. Sauté with oil, spices, and your favorite sauce, and suddenly you’re biting into a savory, chewy taco filling with Brazilian street-food energy. Prefer less effort? Cook the peel whole for a vegan “bacon” experience. Bonus: they’re loaded with prebiotics and digestion-friendly nutrients.

Carrot Tops

You’ve been giving carrot tops the cold shoulder, but they’ve got the kind of fresh, herby flavor that would make parsley jealous. Slightly bitter and earthy, they’re excellent in soups, grain bowls, or chopped into a salad to balance sweet dressings. The real star move? Carrot top pesto. Just swap them in for basil (or mix the two), blitz with oil, nuts, and garlic, and suddenly you’re spooning it on everything. Take that, waste bin.

Strawberry Tops (aka the Calyx)

Let’s be honest: half a strawberry usually gets left behind, especially when toddlers or distracted adults are involved. But that leafy green top? It’s edible! A bit grassy, sure—but perfectly blendable. Toss the whole berry (tops and all) into smoothies for a subtle green boost.

Want a genius hack for strawberry season? Here’s the trick for making the most of strawberry tops —it’ll change the way you snack.

Citrus Peels

Lemons, oranges, grapefruits—whatever your citrus of choice, don’t ditch the peel. It’s packed with nutrients and adds flavor to drinks, smoothies, or sauces. Try blending a whole lemon (yes, peel included) with water and sweetener for a thick, zesty lemonade. Bonus: citrus peels are good for your immune system and may even support heart health. You can also candy them, zest them, or blitz them into cranberry relish for holiday flair.

Mushroom Stems

Whoever started the rumor that mushroom stems are inedible clearly never had a good stuffed portobello. Grocery store mushrooms are totally safe top to bottom. Stems may be a little more fibrous, but they’re full of umami flavor and texture. Mince and mix into stuffing, soups, or gravies—or save them for broth if you’re not into the chew. Foraging mushrooms? That’s a different story (read: don’t eat wild ones unless you know your fungi).

Watermelon Rinds

You’re probably chucking out most of your watermelon every summer—and wasting your money with it. The rind (minus the tough green skin) is totally edible and wildly versatile. Pickle it for a tangy, crunchy salad topper or blend it into cocktails for something refreshing and unexpected. I even use it as a fish-like component in vegan sushi—it's that good.

Planning a summer dinner party? Here’s a juicy guide to unlocking the full potential of watermelon rind.

Herb Stems

Newsflash: cilantro and parsley stems are not garbage. They’re crunchy, flavorful, and just begging to be minced into your guac, salad, chickpea mash, or dressing. Unless it’s something like rosemary (aka the tree branch of herbs), don’t bother picking leaves off one by one. Chop it all up. Just wash thoroughly—nothing kills a bite faster than gritty greens.

Veggie Peels, Stems & Skins

Making your own veggie broth is the ultimate zero-waste flex. Collect scraps as you go—zucchini ends, sweet potato skins, onion peels, tomato tops, squash seeds—and freeze them in a big container. Once full, simmer them down into liquid gold. Add herbs, spices, or even bones for an extra umami kick. It’s cozy, budget-friendly, and makes your house smell like you know what you’re doing in the kitchen.

Juice Pulp

After a juicing session, don’t toss that pulp! It’s loaded with fiber and can be repurposed in a ton of ways. Stir it into muffins, smoothies, or veggie burger patties. It adds a chewy texture and a touch of veggie sweetness, making your homemade burgers the kind that actually get eaten. You’re basically giving your juice a second act.

So, what’s the takeaway here? Food scraps aren’t trash—they’re opportunity. A little extra chopping or blending can turn "trash" into treasure, saving you time, money, and a whole lot of guilt. Your compost bin might be offended, but your stomach (and your wallet) will thank you.

Time to rethink how you prep your produce—and get a little scrappy in the best way possible.