The Fruit Scrap Compote made from juicer residue helps us not to throw anything away, thus creating a zero-waste recipe. If you don’t have a juicer and still want to prepare it, I refer you to the link: Spiced Apple Compote. Every time I use the juicer, I freeze the scraps, and when I have a certain amount, I then prepare compotes and chutneys. In the saucepan, I add as much water as the scraps weigh to rehydrate them and achieve a certain creaminess at the end of cooking. So, if it ends up being too dry, add a little more. Spread on slices of bread or toast for breakfast or a snack, it’s truly delicious. Great for filling pies, and delightful if eaten pure like a spoon dessert. The sugar quantities I’ve suggested can be changed according to your taste, but I recommend not going too low, otherwise, it might not keep very well.

For this recipe, I used the scraps from the fruit juice I drank yesterday: Grapefruit, Orange, Kiwi, and Grape Juice

SPECIAL: Guide to the best cold press juicers of 2023

If you like homemade jams, don’t miss the following recipes:

@lappetitovienmangiandoa
COMPOSTA CON SCARTI Di FRUTTA Deliziosa come dolce al cucchiaio, doalmata su pane e fette biscottate, e ottima per farcire dolci Ingredienti: 600 g scarti di frutta dell’estrattore 400 g zucchero 1 limone succo 600 g acqua Trovate la ricetta cliccando sul link del profilo
♬ suono originale – lappetitovienmangiandoa

Cost: Very economical
Preparation time: 15 Minutes
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

21 oz fruit scraps from the juicer
2 cups sugar
1 lemon juice
21 oz water

Tools

1 Juicer
1 Saucepan

How to make Fruit Scrap Compote

After extracting the juice from the fruit squeezed in the juicer, gather all the scraps, and if you have any stored in the freezer, put them all together.

Pour them into a high-sided saucepan, add the water, sugar, lemon juice, and mix well.

Put the pot on the stove on high heat, bring to a boil, then reduce to low and cook for about 60 minutes, stirring occasionally. You can also cover with the lid to prevent splashes.

Once ready, you can use your Fruit Scrap Compote on slices of bread or to fill desserts.

Advice, variations, and storage

The fruit compote lasts several days in the refrigerator, but inside a container, preferably glass, with a hermetic seal.

To keep it longer, you can freeze it or better if boiled in a water bath like any preserve.

If you want to know more about the procedure and do everything with complete peace of mind, take a look at my article: Homemade Preserves