“Overripe” is a bit of a euphemism – I mean fruit that’s past its raw eating prime. Fruit that’s going off a bit, frankly. I don’t mean mouldy or otherwise rank fruit, just fruit that’s just not as fresh as it once was.

Bake fruity breads, cakes and muffins

I’m pretty sure everyone knows that overripe bananas make THE BEST banana bread, right? When they’re brown and soft, they are easier to mush, sweeter and more banana-y. There are thousands of banana bread recipes out there from the simple to the … well, not complex but slightly less simple.

Other verging-on-too-soft fruit can used for baking too – orange muffins, summer berries including strawberries can be used for an oat-topped “crisp” pudding, and of course apples can be crumbled, pie-d or stewed.

Freeze citrus fruit juice

Citrus fruits don’t follow the same sliding scale of ripeness as other fruit – they’re either good or they’re bad, no real inbetween.

If you’ve had some oranges, lemons or limes in your fruit bowl for a while and don’t think they’ll last much longer – act now! Squeeze the juice out of them and freeze it in ice cube trays for use in future cooking.

Or if that’s too much, cut them into wedges or slices and freeze them separated out on a cookie sheet (once they’re frozen, you can put them in a bag or box – but freezing them separately prevents them from sticking together so much). They can them be used in drinks – working as both fruit and ice cubes.
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Frequent commenter on Recycle This, Linda, the bookstorebabe, emailed to tell us about a recipe for using up apple peel and cores:

I just read this on Craftster, about making jelly from the peels and cores of apples. Seems like a nice way to use something that otherwise would be composted. Especially if you’re making apple pie or such like. No, I haven’t tried it yet, but I plan on it! And I follow your website, so just thought I’d pass along the link. The first page has the recipe, the second page has some info I didn’t know about how jelly jells and such.

You have a lovely website – full of so many useful ideas!

Great link, thanks! I love recipes that use up the bits of food usually thrown in the compost bin – especially at the moment when so many people are cooking up gluts of apples.

Another reuse for apple peels is to make apple cider vinegar – either using a wild fermentation method or using cultivated winemaker’s yeast.

We also feed chopped apple peel/cores to our chickens – an indirect way of putting them in the compost really.

Any other suggestions? What do you do with your peels and cores?

Following on from the soggy apples earlier in the month, I have some VERY brown bananas sat on my kitchen counter at the moment.

I bought them a few weeks ago to make a loaf of banana bread for my friend’s birthday but they were under-ripe when I bought them and my banana bread always works best with slightly over-ripe ‘nanas (great for using them up once they’re just past eating-raw best) so I left them to ripen. Then I didn’t end up seeing my friend when I thought I would and got distracted by the billion other things going on in my life at the moment and so the banana bread never got made.

I think they’re past the eating point now – even in bread form – but I’m still keen to use them. Like with the apples, I know they can be mixed with honey & oatmeal to make a facemask, or with cream (or yoghurt) & a little honey to make a hair conditioner.

But any other suggestions what I can do with the remaining couple once I’m pampered to oblivion? And any natty suggestions for using the peels?

(Photo by pzado – mine are considerably browner than these!)