Did you know one of the most nutrient-dense and powerful parts of the watermelon isn’t the fruit itself, but the rind? Save the watermelon rind and cut it up into spears that can easily be passed through an electric juicer. The end result is a powerful green juice that tastes nothing like watermelon, but is still fresh, bright and tasty. The juice is rich in something called citrulline, an amino acid that helps relax and dilate blood vessels. Some nutritionists like to call watermelon rind juice “Mother Nature’s Viagra” because it naturally offers similar benefits to the pharmaceutical drug.

ANDREWS MCMEEL SYNDICATION

Do you love corn on the cob? Believe it or not, one of the tastiest parts isn’t the kernels of corn, it’s the tough cob itself. The best way to use the corn cob is to make a sweet, milky, wonderfully delicious corn cob broth. It’s easy: Just remove the kernels from regular ears of corn (this can be done prior to or after cooking). Then submerge the corn cobs in simmering water, cover, and let them cook until the water transforms into a sweet, corn-infused broth.

ANDREWS MCMEEL SYNDICATION

If you have a bunch of bananas at home, do just one thing: Separate them. Fruits and veggies emit ethylene gas into the air. Ethylene is a natural, odorless gas that speeds up the ripening process. When you have a bunch of bananas together, you create a supercharged vortex of ripening gas that can make the bananas (and whatever produce is near them) ripen faster. Simply breaking them apart reduces the concentration of gas and can help add a day of freshness to your bananas and other delectable fruits and veggies.

ANDREWS MCMEEL SYNDICATION