Banana peel jam and candied fruit: two easy recipes

Did you know you can eat banana peels? If so, congratulations. You can turn the page and go straight to the recipe for jam and candied fruit.

If not, make yourself comfortable: you're about to learn something new and interesting (to watch the video, scroll to the end of the news story).

The use of banana peels fits perfectly into the concept of zero waste: a set of principles aimed at minimizing the amount of garbage on the earth. The peel contains as much health benefits as the bananas themselves: it contains vitamins B6 and C, manganese, potassium, magnesium, riboflavin, and much more.

So you can safely eat the peel. However, not raw - it is simply tasteless. But if you make jam or candied fruit from it, believe me, you will be delighted.

An important point: bananas for jam and candied fruits should be bought only bright yellow, uniform in color, without the slightest black dots and any flaws.

Banana peel jam

Banana peel jam is a great addition to pancakes, fritters, and pancakes. We also recommend spreading it on toast, as well as serving it with cottage cheese and trying it with pate.

You will need:

• banana - 5 pcs.
• orange juice - 300 ml
• water - 300 ml
• lemon juice - 80 ml
• sugar - 450 g

How to cook:

1. Peel the banana, set the flesh aside. Cut the peel into small strips, remove the tails.
2. Cover with warm water for an hour, then drain, add new water and put on the stove to cook for 15 minutes. Repeat the procedure twice more.
3. Boil the syrup from water, orange juice and sugar. When the syrup begins to thicken, put the already boiled peels in it, add lemon juice. Bring to a boil and cook for 20 minutes.

Candied banana peel

Sweet and slightly tart, with a dark brown color, candied banana peels are a great snack or addition to tea. We won't say that this is a healthy treat, as they are made with a lot of sugar. Let's just say that the taste of candied bananas is somewhat similar to dates.

You will need:

• banana peels - 6 pcs.
• sugar - 300 g

1. Cut off the tails, cut the peel into long strips about a centimeter wide. Pour boiling water over the peels - this is necessary to disinfect and get rid of the wax that covers the bananas.
2. Dry the peel after this procedure, the strips should be completely dry.
3. Put the peels in a saucepan, cover with sugar and bring to a boil over low heat, stirring constantly. The sugar should be completely dissolved.
4. Leave the caramel mixture to infuse for a day. The next day, repeat the procedure: heat over low heat and leave to infuse. Repeat this procedure for another 6 days.
5. After a week, separate the skins from the syrup, put them on parchment and dry them at room temperature for several days, turning them occasionally.