One of my favorite things is to get what my dad calls “volunteers” in the garden. Thess are plants that spring up from having their seeds tossed in the compost pile, and later getting transplanted when the compost is added to the soil. This has happened with squash, zucchini and zinnia flowers this year. But this is something you can do intentionally as well. For example, did you know that you can germinate your avocado pit after you eat it? The same goes for your mangos, papayas, pomegranates, ginger, goji berries, apricots, peaches, lemons, limes, oranges, and even chickpeas. Today I’m going to teach you how to be a fruit bowl gardener. It’s the ultimate pioneering thing to do. 

How to Be a Fruit Bowl Gardener:

How to Be a Fruit Bowl Gardener

Tropical Plants Especially Need A Lot Of Moisture

Tropical plants need a lot of moisture and warm temperatures of 70°F  to 85°F, which is easy to achieve indoors. Make sure the pit comes from very, very ripe fruit (rotten is even better!), and once you have put it in potting soil and watered it, tent it with a plastic bag to increase the humidity. 

How to Be a Fruit Bowl Gardener

Every Seed Type Will Need Variation

For an avocado pit, you can germinate it by setting the base of the pit in water, suspended with toothpicks, and it will soon grow roots! Once the seeds have germinated, which can take several months, remove the plastic and water the plant regularly. If the seeds are inside the pit, like with the mango, rinse the pit and dry it out overnight, then slice open the pit, remove the beans and plant them. Don’t get too hopeful about getting an avocado from your avocado plant, most of these plants won’t bear fruit. But they are nice-looking and will work to help purify the air indoors.

Have you ever turned your fruit pits into a beautiful plant? Upcycling is a wonderful way to make the most of what you have. Find more pioneering tricks on my instagram account and search for the #ModernPioneering hashtag.

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Georgia Pellegrini

Growing up on her family’s farm in upstate New York, Georgia developed a passion for simple farm-to table food and a deep connection to the outdoors. Having worked in the finance world after college, she decided to leave her cubicle and reconnect with her roots. After graduating from the French Culinary Institute, she began working in Michelin restaurants in New York and France, and soon started leading her renowned Adventure Getaways: excursions around the country aimed at promoting “manual literacy” and helping participants step outside of their comfort zone and experience life more viscerally. Georgia is a firm believer in empowering people to be self-sufficient, identify personal strengths and pursue their life passions.