Side Servings

Preserved ClemenGold peels

By
08 July 2025
Makes 50 g
Easy
10 minutes

Stop throwing out those ClemenGold peels. These preserved ClemenGold peels are a no-waste triumph! I’ve sliced the peels super thinly and added salt, olive oil and the juice of one sweet ClemenGold. I left them in the fridge for about an hour, then tossed them through fluffy basmati rice. You can add these to anything savoury – chicken, vegetables, whatever.

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Ingredients

Method
  • 50 g ClemenGold peels
  • 1 T sea salt
  • 4 T extra-virgin olive oil
  • juice of 1 ClemenGold

Method

Ingredients

1. Slice the ClemenGold peels very thinly. Combine with the remaining ingredients in a bowl and refrigerate for an hour. Use in rice or salads, and to top grilled chicken or roast lamb.

Find more ClemenGold recipes here. 

Videographer: Romy Taylor
Photographer: Jan Ras
Food assistant: Bianca Jones
Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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