To obtain a functional food as a result of effectively recycling fruit rind a majority of which has been discarded so far, and to provide a method for producing such a functional food.

This functional food is such one that trehalose has been penetrated into and set in the texture of fruit rind. Such a functional food is obtained, for example, by the following process: fruit rind is subjected to blanching treatment and/or soaking treatment with a trehalose solution followed by addition of a 3rd ingredient such as ginger or Momordica grosvenori and, as necessary, other treatment(s) such as cooking, seasoning, processing and/or drying.