From Waste to Taste: Use up the whole apple

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Did you know Kiwis toss over 5,000 tonnes of apples each year? That’s a whole lot of wasted goodness. At the ‘core’ of the issue, is that apples are often sold in bulk bags from the supermarket which means households can easily end up with more than they need. Plus the apple peels and core are often overlooked and destined straight for the bin.

But fear not! We’re here to turn the tables and show you how to make the most of every bit of this fruity favourite. From peels to pip, these recipes taste good AND feel good - because who doesn't love reducing their kitchen food waste, one apple at a time.

Read on for these simple apple-loaded recipes:

Apple Crumble Peel Chips
Stewed Apples
Apple Scaps Cider Vinegar

_{Apple Peels}

If you’ve got picky eaters in your household or a recipe that calls for peeled apples, save those peels and say hello to these Apple Peel Crumble Chips.

These crispy dessert toppers are a flavour burst of apple crumble goodness, perfect for serving on yogurt or ice cream. Not to mention they’re ‘apple-solutely’ addictive on their own and a yummy snack when the craving for something sweet and cinnamon flavoured hits.

Ingredients:

Peel from 3-4 apples
1 Tbsp butter, melted
1 Tbsp plain flour
1 Tbsp brown sugar
½ tsp ground cinnamon

Instructions:

Preheat oven to 180°C
Carefully peel 3 or 4 apples and add the peels to a large bowl. Pour over the melted butter, and toss together well to coat (this is what helps the crumble flavouring stick to the peels)
In a small bowl mix together the flour, brown sugar, and cinnamon. Sprinkle the flavour mixture over the apples and toss again, until evenly coated.
Transfer the apple peels to a large nonstick or lined baking tray, making sure they do not overlap one another.
Bake in the oven for 15 to 20 minutes. Once finished, remove from the oven and set aside to cool slightly. Enjoy as a topping on your favourite dessert, or sneak them as a snack.

_{Apple Slices}

Using the apple fruit is the easy part! But if you’re ever stuck for ideas, or have apples a bit past their prime, this Stewed Apples recipe will save the day. Not only do they make an incredibly versatile topping, stewed apples can also be frozen and saved for rainy-day apple pie baking. Or freeze the stewed apples in an ice cube tray and take out small portions as you need them.

_Ingredients:

3-4 apples
Zest and juice from ½ lemon
1 -2 Tbsp soft brown sugar
1 Tbsp water

_{Instructions:}

Core the apples and cut into small chunks. Place into a small-medium pot.
Add the juice of half a lemon, the sugar and the cinnamon. Then add 1 tablespoon of water.
Cover the pot with a lid and cook on medium heat for 5 to 10 minutes, stirring often, until the apples soften and feel tender when pierced with a fork.
Remove from the heat and top with lemon zest for an additional flavour boost. Let cool.
Transfer the stewed apples to an airtight container. Either enjoy right away, or store in the fridge for up to 4 days. Add stewed apples to yogurt, ice cream, muesli, and porridge.

_{Apple Cores}

Instead of discarding your apple cores, use them to create a tangy and flavourful cider vinegar that can be used in dressings, marinades, pickling, and more. Simply save your apple cores (and peels too!) in the freezer until you have enough.

Find the full Apple Scraps Cider Vinegar recipe here.