Puck-Puck
Power Conserver
I don't know if this up your alley, but when oranges are cheap up here I sometimes make orange wine. It is wonderful, dry, and palate-cleansing, like an after-dinner "stomach bitter". I have toyed with the idea of using other citrus fruits for wine, but they don't go on sale. Wine making uses the juice and some zest but not the white pith, though. A little labour-intensive, but uses lots of fruit.
You could add the pectin-rich, tangy peels to pectin-poor fruits when making jam, or adding zing to less flavourful but more plentiful fruit, for jams, pie fillings, etc. Mind you, on the scale you get fruit, I don't know if this is a terribly useful suggestion.
The white pith is also the part richest in Vitamin C, I understand.
You could add the pectin-rich, tangy peels to pectin-poor fruits when making jam, or adding zing to less flavourful but more plentiful fruit, for jams, pie fillings, etc. Mind you, on the scale you get fruit, I don't know if this is a terribly useful suggestion.
The white pith is also the part richest in Vitamin C, I understand.
