They may not look pretty but overripe produce still has heaps of flavor and nutrients waiting to be enjoyed.
Don’t toss out fruits and veggies instead toss them into these recipes to make the most of the food and the money you spent on it. According to the United Nations Environment Programme approximately $1 trillion gets lost or wasted resulting in every 1 in 4 calories intended for eating never being consumed.
Here are 7 recipes worth trying with your overripe produce:
The best banana bread is made with very ripe bananas — the more mushy and brown, the better. This delicious use of bananas is simple to prepare as it doesn’t even need mixer and everything can be combined in one bowl.
2-3 extremely ripe bananas, peeled
1/3 cup butter, melted
3/4 cup white sugar
1 egg, beaten
1 tsp. vanilla extract
1 tsp. baking soda
Dash of salt
1 ½ cups all-purpose flour
Mix up all the ingredients and pour into a buttered bread loaf pan. Cook in the oven at 350°F. This will bake up one loaf of yummy banana bread in little more than one hour.
The process of making actual jam is a huge undertaking — you can forgo the long and hot canning process for this recipe. It’s meant for strawberries and raspberries that aren’t looking very healthy or happy any longer.
5 cups strawberries or raspberries
1 ½ cups of white sugar
Combine the fruit and sugar in a sauce pan over a medium heat. You want to let the ingredients heat up, mix. You can help it along by mashing the ingredients together to turn it into a pulp.
Then bring to a boil and let cook through for another couple of minutes. Pour the mixture into clean mason jars and refrigerate. Enjoy on toast, bagels and more.
Whatever fruit you have lying around, getting overripe, consider making a smoothie with it. You can pretty much use whatever fruit you’ve got, be it blackberries, strawberries, peaches, bananas and raspberries.
Make a Crumble
You don’t need to fuss with a pie crust to make a tasty dessert out of overripe fruit and berries. Opt for the simpler and more humble treat, a crumble.
¾ cup all-purpose flour
¾ cup white sugar
½ cup almonds, sliced
¼ tsp. salt
½ cup unsalted butter, cut into small cubes
3-4 cups raspberries, strawberries, plums, peaches, or nectarines (or a combination), sliced into wedges
Mix together all the ingredients, except the fruit. Pour the fruit into a 9 1/2-inch deep-dish glass pie pan then sprinkle the mixture overtop. Pop in the oven at 425°F to bake for 25-30 minutes.
Veggies that are no longer at their best can look rather pathetic on a vegetable tray or in a salad.
Don’t fret about the pathetic appearance of your carrots, corn, peas, celery, potatoes and onions. Instead, cook them up in a soup.
2 tbsp. olive oil
2 cups onions, thinly sliced
1 cup celery, thinly sliced
2 tsp. Italian seasoning
Dash of salt and ground pepper
3 cups water
3 cans (14 ½ oz.) vegetable or chicken broth
1 can (28 oz.) tomatoes, diced with juice
1 tbsp. tomato paste
8 cups mixed fresh vegetables, such as carrots, corn, peas, potatoes and zucchini, sliced into small chunks
In a stockpot, heat up the olive oil. Stir in the onions, celery, and Italian seasoning. Add in the salt and pepper to taste.
Cook, until onions are cooked and translucent.
Then put in the broth, tomatoes and the tomato paste, along with the 3 cups water. Bring to a boil.
Turn down the heat to let the brew simmer and cook for approximately 20 minutes.
Then add in the vegetables and let boil for another 20-25 minutes, until the veggies are cooked thoroughly.
Don’t give up on your droopy, browning fruits and veggies. They are still edible. Take the time to try out these recipes. You’ll not only save money on buying more food, you’ll also add a new recipe to your repertoire.