You may not have considered eating watermelon skin before but it’s actually very versatile. Grated rinds can be used as an alternative to cabbage in coleslaw or added to salsa.
Covered in needle-like thorns with a thick, fleshy skin, cactus fruits don’t look very inviting but they have a juicy, sweet centre.
Basically, they’re regular crabs which are harvested just after they’ve shed their hard exoskeleton and while their new one is still soft.
Leafy beetroot stems are a great substitute or alternative to spinach, bok choy and Swiss chard. Like you would with other fresh greens, simply steam, braise or sauté with a little butter.
Handle them correctly and nettles can be used in a whole range of dishes. Once wilted, they no longer sting but you need to wear gloves when picking.
It might sound bananas but there are plenty of ways you can cook with these fruit peels and it's a fairly common ingredient in many parts of the world
There are a wide range of edible flowers out there just waiting to brighten up any salad, soup or dessert. A few common varieties include borage, day lily, hibiscus, hollyhocks, scented geraniums and viola.
Deep-fried prawn shells (without the head and vein) make a tasty snack. The crunchy treats are simply made by covering shell-on shrimps in cornflour and salt, and deep-frying them.
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