Sharing innovation to inspire action

You've heard of nose to tail cooking. What about leaf to root?

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What parts of a fruit or vegetable we eat and what we throw away can be little more than tradition. 

And in a world aspiring to be more sustainable, it's worth glimpsing around the world to learn how else what we see as waste can be used. Mo

Watermelon is a terrifically popular fruit in China; the average person eats over 50kgs of the fruit per year. 

But more than just the vibrantly coloured, watery flesh pleases the palate. 

The rind itself can be used to make a delicious Watermelon Rind Salad. 

https://leaf-to-root.com/2018/08/09/salad-made-of-watermelon-rind-by-chinese-chef-xu-long/?lang=en#:~:text=By%20Xu%20Long%2C%20China&text=There%20is%20a%20little%20trick,peel%20to%20make%20a%20salad. 

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By Ivan Brewer

15 November 2020

 
2 Like


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