Juicing 101: What to do with all that pulp?

Juicing 101: What to do with all that pulp?

With the start of the New Year, many of us have resolved to eat healthier. We may also have received a juicer for a holiday present and have started juicing.

The juice is great but what should we do with all that pulp?

If you are new to juicing, you may be surprised at how much produce it takes to get a few servings of juice which should be consumed within a short time after juicing to get the most nutritional value from the juice and to avoid the formation of  bacteria in the juice.

Typical fruit and veggies used for juicing include: Carrots, beets, cucumbers, strawberries, lemons, kale, celery, apples, watermelon, lettuce and pretty much any othet fruit of vegetable you can find at the supermarket.

If you use organic produce, you’ll need approximately 5 pounds of produce to produce 32 ounces of juice. This is not an inexpensive proposition. Figure on spending between $14 and $18 (or more) on produce for 32 ounces of juice–4 8oz. servings.

Some fruits such as watermelon and cucumbers give more bang for the buck with one large cucumber yielding about a cup of juice, whereas it takes 3 cups of strawberries to yield a cup of juice. In general, figure about one third of the produce will become juice, the rest is pulp.

Most people toss the pulp. That’s like throwing away $12 worth of produce every time you make 32 ounces of juice.

It is possible to use the pulp in a variety of recipes. Upon Googling recipes for pulp, I found lots of recipes but none that I would consider stellar. Many internet recipes involved muffins and breads.

I tried some of the recipes, then added a few of my own. Of the recipes I created, there are three that I would make again. Here they are:


Just use your regular pancake recipe (or the one on the back of the box) with less milk or water and mix in the pulp to the desired consistency then cook as you normally would. The batter may be a little thicker so plan to cook a little longer.

Meatballs or meatloaf

As you may already know, you can hide almost anything in meatloaf, juicer pulp being no exception. I flavored the meat (I used grass fed beef) with salt, pepper, garlic and onions then added the pulp and a little oatmeal. I cooked it at 350 for 50 minutes for a pound and a half meatloaf.


Depending upon whether your pulp is mostly fruity or mostly from vegetables you can make an interesting variety of jellies and jams. For a fruity pulp, you may want to add a sweetener like sugar or honey. For a vegetable based pulp, you will want to cook as is or add savory spices. To prepare the jelly combine pulp and water in a saucepan, bring it to a boil, reduce heat to a simmer and cook partially covered, stirring or mashing occasionally until mixture is very soft, 10 to 15 minutes. Add gelatin, stir and let cool. Store in refrigerator for a few days or freeze.

NOTE: If you are going to use pulp from juicing for recipes, I’d suggest using less stringy vegetables–probably not celery–that are hard to breakdown. You can also break down the pulp by pre-cooking it before adding it to recipes.

If all else fails, add the pulp to compost, it is too valuable to waste.
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Filed under: Food trends

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