I love stuff like this, there is tepache in the fridge right now, and I was just bemoaning tossing some watermelon rinds (I grew the watermelon so wanted to use all but don’t like sweet pickles, which is the only thing I knew how to do with the rinds). Often there is so much flavor in the parts we throw out, just difficult textures.
Using peels for oleo saccharum or just keeping the peels around for garnish is huge in general. I feel queasy about making oleo saccharum with fruit that aren’t organic, though, and for some reason the organic limes and lemons in my local stores taste a lot different from the non-organic ones, and not really in a good way.
I can get organic citrus here, also have some trees, though only the lime produces so far. Whole Foods produce section is solid and the organic stuff costs less there than in the grocery here. But I have done with non organic fruit so much tepache, oh well. Strawberries I do use only organic, those are so good and only about $1 more for the quart box.
Avocado pits are almondy in flavor also.
Do you still use 1:1 ratio of sugar to peels for all kind of fruits? It says 1:1 for bananas in the linked recipe, but oranges might be more “juicy”? I have some orange on the counter now, so I’ll be interested to try :)
I assumed it only really works with citrus fruit …