The use of fruit and its residues for the development of materials for food packaging has grown over the last few years. The aim of this study was to use orange peel flour (OPF) (Citrus sinensis) as a reinforcing agent in composites based on persimmon puree (PP) (Diospyros kaki L). Persimmon and orange peel were obtained, respectively, from an agroecological street market and a market in Rio de Janeiro and properly sanitized. The whole persimmon was triturated to form PP and orange peel was dehydrated (65 °C/ 6 h and 90 °C/ 1 h) and crushed (5 min) to form OPF. Two composites were prepared (C1 – 100% PP and C2 – 98% PP with 2% OPF) by the casting technique (60 °C/ 5 h). The OPF was analyzed by yield, particle size, and profile of volatile compounds in the essential oils (gas chromatography/ mass spectrometry). The composites were analyzed for mechanical properties. The OPF fractionation showed that the highest percentage of flour (56.2%) remained in the finest fraction (<150 µm), followed by 39.1% in 250–425 μm fraction and 2.7% in 800–850 μm fraction. The flour fraction <150 µm was used in the C2 formulation due to the higher yield and the better dispersion in the polymer matrix. Sixty-nine volatile compounds were identified (non-terpenic and terpenic compounds) in OPF. The incorporation of 2% of OPF was able to increase the mechanical properties of the composite based on persimmon puree (C1), increasing the tensile strength by 131% (1.7 MPa) and the Young's modulus by 28% (15.3 MPa), without affecting the flexibility (10.5% of elongation at break) of the composite (C2). These results suggest that OPF can be used as reinforcement agents in composites based on persimmon puree, also presenting great potential as a bioactive and biodegradable material for food packaging.