Turning festive mandarins into kitchen treasures

Chinese New Year (CNY)often leaves homes filled with abundance – from reunion meals to baskets of lokam oranges gifted as symbols of prosperity and good fortune. But once the celebrations wind down, the bright, the fragrant mandarin orange peels are often discarded without a second thought.

According to food services provider Sodexo Malaysia executive chef Chong Yuan Hui, also known as Chef Collin, mandarin peels hold surprising culinary and household value, offering families a simple way to turn festive leftovers into meaningful additions to daily life.

From kitchen experiment to sustainable habit

Collin said the idea of repurposing mandarin peels began about a decade ago while he was managing a chain restaurant that frequently handles oranges as part of its menu preparation.

“About 10 years ago, while handling a chain restaurant, we happened to be working with oranges regularly. We experiment with several recipes and through research, we realise that the peels actually have more uses than people expect,” he told theSun.

The discovery sparks a broader goal of fully utilising every part of the fruit. By reducing food waste while unlocking new flavours and functions, Collin sees mandarin peels as a small but meaningful step towards more sustainable festive cooking.

Starting simple: Everyday uses for mandarin peels

For those unfamiliar with reusing fruit peels, Collin suggests starting with the simplest method – drying the peels to create fragrant infusions.

The process is straightforward. Once dried and stored in a cool, dry place, the peels can be steeped in hot water to create a refreshing drink. They also pair well with ingredients such as goji berries and red dates, adding gentle citrus notes to traditional herbal beverages and teas.

Beyond beverages, mandarin peels also serve a practical purpose in food preparation. The natural citric acid and aromatic oils found in the peel help neutralise strong odours, particularly when preparing seafood.

When combined with ingredients such as vinegar, ginger, garlic and salt, the peels can help remove the raw smell of fish while acting as a natural antibacterial and degreasing agent.

Collin noted that his research and recipes primarily focus on lokam mandarins, the variety most commonly found during CNY celebrations.

Family-friendly activity with festive meaning

Repurposing mandarin peels is not only practical but also creates opportunities for families to bond. Collin said these simple kitchen activities can become educational and fun, especially for children learning about food sustainability.

Families can involve younger members by teaching them how to dry peels for tea, use them as decorative garnishes or transform them into candied snacks. These small activities help reinforce the importance of reducing waste while preserving festive traditions.

“We tend to throw away a lot of food, especially during festive seasons. Reusing small ingredients such as these peels not only helps the environment but also brings families together,” he said.

Festive flavours that live beyond celebrations

Mandarin peels and fruits can easily be transformed into indulgent treats and practical kitchen staples long after CNY ends.

One popular option is homemade mandarin marmalade.

Using slightly imperfect or leftover mandarins, the fruit is blended and simmered with lemon juice, sugar and water until it thickens into a glossy, citrus-forward spread. The result is a fragrant marmalade that balances sweetness and gentle bitterness, ideal for toast, pastries or dessert toppings. Stored in chilled jars, the marmalade can last up to two weeks or be frozen for longer enjoyment.

Another creative solution is a no-waste mandarin cake that incorporates the entire fruit, including the peel.

The mandarins are boiled multiple times to reduce bitterness before being blended into a smooth paste and combined with almond flour, eggs and sugar. Baked slowly, the cake develops a moist texture with natural citrus sweetness, offering a lighter alternative to heavier festive desserts.

Candied mandarin peel provides a nostalgic snack with symbolic sweetness.

The peels are simmered repeatedly to soften bitterness before being cooked in sugar syrup until translucent and glossy. Once dried and coated with sugar, the candied strips become chewy, fragrant treats that can be enjoyed on their own or used as decorative toppings for cakes and pastries. When stored in airtight containers, they can last well beyond the festive period.

The peels are slowly dried under low heat or sunlight before being ground into a fine powder. The powder can then be used to enhance desserts, beverages or even savoury dishes, delivering subtle citrus fragrance. Properly stored, the powder can remain usable for up to six months.

Giving festive ingredients a second life

The beauty of repurposing mandarin peels lies in its simplicity. What is often treated as waste can instead become a flavourful ingredient, a natural cleaning aid or even a meaningful family activity.

As CNY continues to celebrate abundance and renewal, these small kitchen habits offer a gentle reminder that prosperity can also mean appreciating every part of the ingredients shared at the festive table.

 The Sun Malaysia