Sweet Brine: Innovative Procedure to Convert Hard-Rinded Fruit Wastes to Bonbon Desserts


  • Maria Gloria Ramos-Datinguinoo Batangas State University
  • Prof. Dolores Jacobe- Baes Batangas State University


Food innovation, fruit candy, solution, recycle, biodegradable, experimental method, Philippines


In 2015, the Department of Environment and Natural Resources in its October Waste Manual revealed that over 40% of the wastes in local communities are biodegradable leftovers from vegetables and fruits. The study aimed to produce a viable concoction upon which vegetable peelings and other biodegradable leftovers could be recycled and be made edible. Using the trial and error method system, the study employed three mixture solutions: vinegar and salt, wine and beer, and water and baking soda which were tested with rinds of papaya, watermelon, and lemon. The research yielded two-pronged outputs: 1) a scientifically sound solution to recycle hard-rinded fruit wastes, and 2) an innovative procedure on how to use the solution in converting fruit rinds to sweet bonbon desserts. The procedure involved peeling the rinds until the hardcore remains, immersing the core to the solution for 10 days and then drying the rinds, cooking them under low heat with caramelized sugar and serving as tarts or bonbon. The study was carried out following the main postulates of science when it comes to boiling, drying, dehydrating, preserving, powdering and processing of fruit rinds into candied versions. Chemicals used for the study were as follows: water and baking soda with the ratio of 4:2; wine and beer in equal part and vinegar and salt solution in equal parts in 50ml of water.  Upon evaluation, it was found out that the drying time significantly affected the moisture content of the dehydrated watermelon rind candies. These results showed that longer drying time would result in a significant decrease in the moisture content of the dehydrated candies. Furthermore, the study has proven that the drying time, amount of moisture allowed to remain in the rinds, as well as how fine the rinds would be powdered all affect the overall condition of the candied rinds and how strong the finished products are when it comes to resisting spoilage and the formation of molds without compromising the taste and overall consumption condition of the rinds.

Author Biographies

Maria Gloria Ramos-Datinguinoo, Batangas State University

Batangas City, Philippines

Prof. Dolores Jacobe- Baes, Batangas State University

Batangas City, Philippines






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