Debra Lynn Dadd

orange juice pulp


Question: what to do with my left over orange pulp. We received a bag of oranges for the holidays and went to town juicing most of them. Now I am left with alot of pulp. Any recipes? I know it is good for the compost pile but would like to think it could be used some other way. Thanks!!!



Here's a site that answers all your questions about using leftover pulp from juicing, including concerns you probably haven't even thought of. Includes several links to sites with recipes for using juice pulp, including orange. Juicer Pulp Recipes

Now, that said, I don't juice anything. I blend the whole fruit or vegetable with water so I get all the fiber and everything. No pulp leftover because the WHOLE fruit or vegetable is in the drink.

Debra :-)


Debra -- Please tell us what kind of blender you use! I need to find a better blender to blend up whole veggies and fruits. Mine really doesn't do the job for "whole veggie" smoothies.

COMMENT FROM DEBRA: I have a Vita-Mix and I love it. I struggled for years with cheap blenders that wouldn't make smooth smoothies. I can make all kinds of drinks and soups and even crushed ice and ice cream. It is well worth the investment.


Hi, Debra,

I wonder if you have any recipes or suggestions for raw "juices" of fruits and veggies that my family and I could start adding to our diet? Do you use a blender to make juice of the whole produce? I am reading a raw fooder("non")cookbook called "Raw Gourmet" and it recommends juicing every day (including fresh wheat grass juice for detox) for overcoming illness and improving one's health. The problem is that "good" juicers are extremely expensive and may not be all that healthy if they generate so much heat that it destroys nutrients AND you get the pulp problem. I would be very interested in any further comments by you and your opinion on raw foods and juicing. Thanks so much for all you do!

Sorry but I don't have any ideas for orange pulp other than possibly to mix it in fresh fruit smoothies.

COMMENT FROM DEBRA: I don't recommend juicing because it separates out the juice from the fiber, and so you get a fraction of the food and not the whole food. Just to take orange juice, for example, when you remove the juice from the whole fruit, you get a very concentrated sugar that has a very high glycemic index and can spike blood sugar. But when you eat a whole orange, the glycemic index is much lower because the juice is in its natural context along with all the fiber that slows digestion. Then if you blend this whole orange with some water, it dilutes the juice even further, making the sugar shock even less to your body. That's an extreme example, but applies to all fruits and vegetables.

Blending vegetables allows you to eat many more vegetables and breaks down the cells, which makes it easier for the body to assimilate the nutrients. If we drank more fruits and vegetables, we wouldn't need vitamins.

For me, the challenge is to make the drink palatable. Back in the early 1960's, my mother used to give my brother and I something she called "green drink" which was the most god-awful thing I had ever tasted. And the blender didn't smooth out the vegetables, so it had a terrible texture. I could barely get it down. It was just what we would call a "green smoothie" now - a bunch of blended green vegetables.

I've experimented with blending vegetables and have found that the proportion of different vegetables and fruits makes a big difference in how it tastes. Here are a couple of recipes my husband and I like that we made up. Just put the following ingredients in a high-speed blender and add water as needed to desired consistency.

V5 (this tastes like really fresh V8 juice, but contains only 5 vegetables)

This makes one serving.

6 cherry tomatoes
2 large red lettuce leaves
1/2 green onion
1/2 English cucumber (with peel)
1/2 stalk celery (with or without leaves)

Here's one my husband invented. He likes to drink smoothies for breakfast. This combines spinach and strawberries. It's amazing how the taste of fruit dominates over greens and you don't need to add any sweetener. Though the drink is green from the spinach, it tastes like strawberries and cream--you really can't taste the spinach at all! And it's light and foamy.

And it's sweet enough for our taste without any additional sweetener.

This makes 6 cups.

1 handful spinach
1 1/2 cups strawberries (fresh or frozen)
2 cups water
1 cup yogurt
2 raw eggs
1/2 cup grass-fed cream (optional)

You can also blend vegetables to make cold or hot soups (although hot soup wouldn't be raw). Gazpacho is a classic vegetable soup, and a good example of adding flavors and spices and chopped vegetables to what is basically tomato juice.

I suggest that you experiment to see what you like and vary the proportions til you get something you enjoy. Then write down your recipe so you can duplicate it again and again. I keep my V5 recipe right on the refrigerator.

POSTED BY JUDITH :: VIRGINIA USA :: 01/12/2010 6:43 AM

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