The best part of juicing is the double duty you get out of the fruits and vegetables. Not only do we receive the straight up nutrition and cleansing benefits, but we also get the added healthy oomph and flexibility from the pulp. Juicing, it seems, is more than just juice.
The power of fruit and vegetable pulp is concentrated dietary fiber packed with vitamins and minerals that are densely bio available. Using the pulp in recipes not only adds fiber, but also adds extra moisture to recipes or bulk to a recipe providing nutritious ‘filler.’ The moisture in your pulp will vary based on the power of your juicer. A high-powered juicer will produce a drier pulp as a low-powered juicer will create a wetter pulp. Pulp from both machines adds fiber and roughage to whatever recipe you use it in.
Pulp Time Line
Use the pulp immediately if you can, otherwise place it in a bag or container and freeze it. The enzymes in the fresh pulp will start to dissolve quickly, but freezing the pulp will stall that chemical reaction. That’s because the fibrous property of the pulp is fairly stable and freezing it will extend it’s usability.
Re-Purposing the Pulp Possibilities
What to do with fruit pulp:
- Add some lemon juice and freeze to make a light and delightful sorbet.
- Mix with oil and vinegar to create a salad dressing.
- Turn into a marinade for poultry, pork, or tofu by adding olive oil and apple cider vinegar or lime juice.
- Berry pulp is a great topping for yogurt, ice cream, and muffins.
- Mix soft fruit pulp with a bit of water and put in ice cube trays and freeze for a fruity summer popsicle.
- Add berry pulp or pulp from peaches, pears, orange, apple, and apricots to muffin, bread, or pie recipes and in replacement of whole fruit.
- Feed it to the birds, but first test out a variety of pulps to see which our avian friends prefer.
- Add to the feed for livestock.
What to do with vegetable pulp:
- Mix with yogurt or cream cheese and spices for a cracker or veggie dip.
- Mix with buttermilk or yogurt to create a salad dressing.
- Mix with green onion, minced garlic, and salt for a tasty spread for atop a veggie or cold-cut sandwich.
- Mix in with your pet’s food to provide extra fiber and nutrition. The raw food in their diet will add sheen to their coat and an extra spring to their step. Give them a few days to get used to the idea.
- Add celery, carrot, or beet carrot pulp to burgers, meatballs, and meatloaf to add an extra zing.
- Thicken soups, stews, and gravies with the pulp rather than sing cornstarch.
- Use in ‘layered’ recipes such as lasagna, moussaka, and terrines.
If you’re an avid juicer like me, then you’ll most likely end up with more pulp than you’ll know what to do with. If excess pulp is taking over your kitchen, consider composting the pulp to create a healthy fertilizer for your home garden or yard. The compost will create a rich, loamy soil, packed with nutrients your vegetable or flower garden will thank you for.