From Pith to Pulp, Every Piece of the Fruit is Fair Game

Emily Fiffer

As our impact on the environment becomes hauntingly clear, and people continue to go hungry beneath our noses, a trash-to-table philosophy feels like the smartest, most responsible way forward. Chefs around the country are taking the whole-animal approach to new heights—fruit trees, for starters. They’re using pith, peels and pits as if they were blood, bones and offal. The result is inspiring—and delicious.

From Apple Core to Zest

Chicago's Chris Pandel...