Buying locally grown produce or caring for your own garden at home is a great way to bring fresh, healthy food to the dinner table with minimal environmental impact. However, most produce enthusiasts are too familiar with the shortcomings of fresh fruits and vegetables.
If you take too much from a farmer’s market to your home or plant a few seedlings in your garden, you’ll often find fruits and vegetables left behind that can be wasted.
Think about this: 13.3 billion pounds Food is wasted every year in the US. According to Natural Resources Defense Councilabout two-thirds of household food waste are caused by corruption. This means that you can significantly reduce the impact by using perishable produce before it gets worse.
Some resourceful measures will help you get out of your longest life from your produce. But if you have some fruits and vegetables in your fridge, why not try a creative cocktail recipe so that they don’t use realistically before they get ruined?
Spring cocktail recipes
Fruit and vegetable cocktails are a great solution for tender and ripe produce. You can also incorporate scraps left from other recipes, as you only need flavorful juices, not entirely fruit or vegetable chunks. Try some at the next gathering to reduce household food waste and have fun while doing it!
Check out these spring cocktail recipes using the following
Safety Tips: If you are using fruit or vegetable skin or skin, it is very important to wash it thoroughly to remove wax and pesticides. Scrub the appearance of the produce with an eco-friendly produce cleanser or a mixture of warm water, lemon juice, white vinegar and baking soda. Please be aware of the cleaning Not all pesticides may be removed It is used in non-organic produce. So, if you want to play safely, choose organic instead.
Click below to see some of the best recipe ideas.
Editor’s Note: This article was originally published on March 22, 2013, and was updated in April 2025.
