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The peel of many fruits from the citrus family has been repurposed for desserts, cocktails and even sauces. This most likely stems from the flavourful oils that sit beneath the peels.

Banana on the other hand has a peel that quickly oxidises and turns brown, which isn’t the first thing you would assume has the potential for a culinary re-incarnation. Chef Tara shows us how with minimal techniques, you can turn it into a decadent gel for desserts!

#BananaPeel #ChefSkills #FineDining #ZeroWaste #Sustainability #Dessert #PastryChef #Gronda

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