Virtual Booth

Fruit Peel Crushed Paste is an innovative approach to promoting healthy eating and reducing food waste. Utilizing the peels of mango, orange, and dragon fruit, these ingredients often discarded despite their high nutritional content. This innovation reflects the principles of sustainability and supports the United Nations Sustainable Development Goal (SDG) 3: Good Health and Well-being. Fruit peels are known to be rich in dietary fiber, essential vitamins, minerals, and antioxidants, all of which are beneficial to human health. The preparation process involves boiling the fruit peels to soften them, cooking them with traditional Indian spices to enhance flavor and nutritional value and blending them into a smooth paste. This paste can be used in cooking as a nutritious alternative to conventional sauces or spreads. The objective of this innovation are to minimize fruit waste in Malaysia, to promote a healthier lifestyle among the population and to introduce a new method of food preparation that is both sustainable and health-conscious. A food trial was conducted on 17 January 2025 in a school setting with six student participants. Each student tasted two types of paste per fruit: one made from the fruit flesh and the other from the fruit peel. The results were highly encouraging. For dragon fruit, 5 out of 6 students preferred the peel paste over the normal paste. For mango, 4 students favoured the peel paste, while 2 preferred the regular version. Similarly, 5 students liked the orange peel paste, with only 1 choosing the traditional paste. These findings indicate a strong acceptance and appreciation for the taste and potential health benefits of fruit peel paste. This innovation not only provides a practical solution for reducing food waste but also offers a creative way to incorporate more nutrients into the diet. With further development and community outreach, fruit peel crushed paste could become a valuable addition to Malaysia's health-focused and environmentally sustainable food practices.