Homemade tea and cleaning spray: Five ways to squeeze more uses from your oranges

SINGAPORE – With their bright, juicy flesh and prosperous symbolism, it is easy to see why oranges have become a Chinese New Year staple. Their peels, however, are less appealing. 

Considering the peel makes up around 50 per cent of the fruit’s mass, these discarded scraps amount to significant waste. They are also harder to break down than other organic materials.

According to a 2024 report in the scientific journal Molecules, citrus waste could deplete oxygen levels in soil and contaminate water. Another report, published in Sustainability journal in 2023, adds that because these peels cannot be disposed of in appropriate sites due to their high water content and organic matter, they might require additional transport costs. 

So, instead of sending them to the landfill, why not find a way to reuse them at home? Citrus peels, after all, are rich sources of beneficial vitamins and minerals.

Chef Harish Arya, account manager (food and beverage) at food service company Sodexo, has developed the following recipes for The Straits Times’ readers to reuse their citrus peels. The company launched a zero-waste cookbook in January 2025, and is designing new recipes to ensure that 70 per cent of its main meals will be low carbon by 2030.

The 39-year-old says: “Techniques such as drying, infusing and steeping were tested to ensure consistency, food safety and ease of replication across kitchens. The end result is a set of recipes that are practical, versatile and suitable for daily operations, while meaningfully reducing food waste.” 

In addition to these recipes, orange peels can also be air-dried, oven-dried or preserved with sugar syrup. Candied peels can be stored in an airtight container for a few months, while dried peels kept in glass jars will stay fragrant for several months, even years. 

Vinegar cleaning spray

This cleaning spray can be used to degrease kitchen appliances, counter tops and other surfaces. It can be put together in five minutes, but takes two weeks to infuse. 

Ingredients 

Equipment

Method

1. Pack orange peels into the jar. Cover completely with vinegar. Seal the lid.

2. Store in a cool, dark place for two weeks or more, shaking occasionally.

3. Strain the vinegar into a spray bottle. Dilute with equal parts water (for example, one cup of infused vinegar to one cup of water).

Makes one bottle

Orange peel syrup

This versatile syrup is ideal for flavouring drinks, cocktails and desserts. It takes about an hour to make. 

Ingredients

Equipment

Method 

1. In a small saucepan, combine the sugar, water and dried orange peel.

2. Heat over medium-low heat, stirring gently until the sugar is completely dissolved.

3. Once the sugar dissolves, bring the mixture to a gentle simmer. Let it simmer for eight to 10 minutes to infuse the orange flavour into the syrup. Do not boil vigorously.

4. Remove the pan from heat. For a stronger flavour, let the peel steep in the warm syrup for an additional 20 to 30 minutes as it cools.

5. Place a fine-mesh strainer over a storage jar or a measuring cup. Pour the syrup through to remove all the orange peel solids.

6. Let the syrup cool completely to room temperature before sealing the jar. Refrigerate.

Makes one jar

Orange peel tea

This is a caffeine-free tea full of zest. Once the peels are dried, the tea comes together in less than 10 minutes. For extra fragrance, add a cinnamon stick, a slice of ginger or a teaspoon of honey. 

Ingredients

Method

1. Dry the orange peels using an oven or a food dehydrator. The former is faster, but the latter yields fresher and more flavourful results.

If using an oven, pre-heat to 95 deg C (or the lowest setting, often 70 to 95 deg C) and bake for two to six hours, or until the orange peels are completely dry and snap crisply. 

If using a dehydrator, heat at 55 to 60 deg C for four to 14 hours, depending on the thickness of the peels.

Ensure slices are completely dry before storing to prevent mould.  

2. To make the tea, bring the water to a boil in a small saucepan or kettle.

3. Place the crumbled dried orange peel (and any optional spices) into a mug or teapot. Pour the freshly boiled water over it.

4. Cover and let it steep for five to 10 minutes, depending on how strong you like the flavour.

5. Strain the tea into a cup to remove the solids. Sweeten with honey if desired and serve.

Makes one cup

Salad dressing 

This tangy dressing has a hint of sweetness, and is great for elevating simple salads or roasted vegetables. It takes about 40 minutes to prepare, including infusion time. 

Ingredients

Equipment

Method

1. Use a fine grater or clean spice grinder to grind dried orange peel into a coarse powder.

2. Gently warm the olive oil in a small saucepan over low heat for one to two minutes. 

3. Remove from heat, stir in the ground orange peel, and let it steep for 20 to 30 minutes. Allow to cool completely.

4. In a bowl or directly into your storage jar, combine the cooled infused oil, fresh orange juice, vinegar, honey and Dijon mustard.

5. Whisk vigorously until the dressing is well blended and slightly thickened.

6. Season with salt and pepper. Taste and adjust sweetness or acidity if needed.

7. For a smoother texture, strain the dressing through a fine-mesh strainer to remove the peel granules. 

8. Transfer to a jar, seal with the lid and shake well. Use immediately or refrigerate.

Makes one jar

Orange-infused carrier oil

When applied, this carrier oil can help reduce inflammation and brighten skin. Neutral oils work best for this recipe, as they let the orange flavour shine.

For culinary uses, extra virgin olive oil could work too. Enhance the depth of flavour by adding dried citrus peel or vanilla bean to the infusion.  

This recipe takes about 20 minutes to put together and can be left to infuse for a week or two thereafter. It can keep up to 12 months when stored properly. 

Ingredients

Equipment

Method

1. Scrub oranges thoroughly under warm water. Pat completely dry.

2. Using a microplane, remove only the bright outer zest. Avoid the bitter white pith beneath.

3. Spread zest on a paper towel for 30 to 60 minutes to reduce surface moisture. This minimises the risk of mould. 

4. Place the prepared zest into the clean glass jar. Pour the oil over it, ensuring the zest is fully submerged by at least 2cm.

5. Seal the jar tightly. Shake well. Place it on a warm, sunny windowsill for one to two weeks. Shake the jar vigorously once a day. Check for signs of cloudiness or fermentation. If seen, strain immediately.

6. Line a fine-mesh strainer with cheesecloth over a bowl. Pour the oil through. Gather the cloth and squeeze firmly to extract all oil.

7. Optional: For crystal-clear oil, strain a second time through a coffee filter.

8. Use a funnel to pour the finished oil into a sterile, dark glass bottle.

9. Label with the date and contents. Store in a cool, dark cupboard. Refrigeration is recommended for culinary oils to extend freshness.

Makes one bottle