Can I use the pulp from my juicer?

Juicing fruits and vegetables is a great way to get an extra boost of vitamins, minerals, and antioxidants into your diet. However, one question that often comes up is what to do with all the leftover pulp after juicing. While some people simply throw it away, the pulp that’s left over still contains a lot of fiber and nutrients. Using the pulp can help reduce food waste and allow you to get even more nutritional benefits from your produce.

What is Juice Pulp?

Juice pulp is the fibrous matter that remains after juicing fruits, vegetables, leafy greens, and herbs. It consists of the skins, seeds, cores, stems, and other fibrous parts that your juicer separates out from the liquid juice. The amount of pulp left over will depend on the type of produce you juice and the juicing method used.

For example, fruited like oranges and apples will produce a drier pulp, while leafy greens like kale and spinach will be wetter in texture. Slow juicers like masticating juicers or twin gear juicers tend to extract less pulp than fast juicers like centrifugal models.

Nutritional Value of Juice Pulp

While the juice contains most of the vitamins, minerals, and plant nutrients extracted from produce, the leftover pulp still contains some key nutrients too:

  • Dietary fiber – Juice pulp is full of soluble and insoluble fiber from the skins and seeds.
  • Protein – Leafy green pulp contains plant-based protein.
  • Phytochemicals – Pulp contains trace amounts of beneficial plant compounds like carotenoids.
  • Minerals – Some minerals like calcium, magnesium, and potassium are present in the pulp.

The exact nutrition retained depends on the produce, but you can get 3-6 grams of fiber per cup of juice pulp. This fiber is filling and helps promote digestive health. That’s why it’s beneficial to find ways to incorporate the pulp into your diet rather than throwing it away.

Is Juice Pulp Safe to Eat?

In most cases, yes juice pulp is perfectly safe to consume. The pulp contains soluble fiber which can help slow digestion and control blood sugar levels. The insoluble fiber adds bulk to stool and may help promote regularity.

However, there are a few precautions to keep in mind:

  • If you have diverticulitis or a digestive condition that requires a low fiber diet, consuming large amounts of fruit/vegetable pulp may not be advised. Check with your doctor.
  • Citrus fruits (lemons, limes, grapefruit) contain citric acid which can sometimes cause mild digestive upset if you consume the pulp.
  • Some people find vegetable pulp somewhat hard to digest due to the high insoluble fiber content. Start with small amounts.
  • Drink lots of water when consuming juice pulp to help move things through your system.

As long as you introduce pulp slowly and drink plenty of fluids, it can be safely added to your regular diet. The fiber content provides the added benefit of helping you feel full between meals.

Tips for Using Leftover Juice Pulp

Here are some creative ways to use up the pulp leftover from making homemade juices and smoothies:

1. Add it to Baked Goods

One of the easiest ways to use up juice pulp is by adding it to baked goods recipes. The pulp adds moisture and valuable fiber. For example, you can:

  • Add 1/4 to 1/2 cup pulp to muffins, breads, and cakes
  • Use it in place of bananas in banana bread recipes
  • Mix pulp into cookie doughs, pancakes, and waffles

Apples, carrots, and citrus pulp work particularly well in baking. Drain off any excess liquid before using. The pulp replaces some flour and butter.

2. Make Broths and Soups

Don’t throw out that veggie pulp – use it to make flavorful broths and soups instead! You can:

  • Simmer pulp in water or vegetable broth to extract flavor
  • Freeze bags of pulp to have on hand for future soup stocks
  • Add handfuls of fresh veggie pulp directly to soups and stews

Pulp from carrots, celery, onions, mushrooms, and leafy greens work well here. It adds fiber and nutrients.

3. Include in Smoothies

For a nutrient and fiber boost, you can toss some fresh juice pulp right into your morning smoothies. The fiber helps make them thicker and more satisfying. Some pulp combinations to try include:

  • Apple + spinach
  • Carrot + orange
  • Beet + cherry
  • Ginger + kale

Aim for 1/4 to 1/2 cup of pulp per smoothie. More watery pulp works best. Avoid adding too much citrus pulp as the acidic flavor can overpower.

4. Make Juice Pulp Burgers

Veggie pulp can be used to make great burger patties or meatballs. Simply:

  • Mix pulp with eggs, breadcrumbs, and seasonings
  • Form into patties and bake or pan-fry until crisp
  • Add cooked quinoa or lentils to the mix for extra protein

Beet, carrot, mushroom, and spinach pulp make tasty veggie burgers. Serve in a whole grain bun with your favorite toppings.

5. Dehydrate into Snacks

Dehydrating juice pulp transforms it into crispy snack chips or dried fruit strips. To dehydrate:

  • Spread pulp thinly onto dehydrator sheets
  • Dehydrate at 115°F for 6-12 hours, until completely dried
  • Break into chips or blend into powders once dried

Apple, pear, and citrus pulp make delicious fruit leathers. Beet and carrot pulp make nutrition-packed crunchy snacks. Sprinkle with spices!

6. Compost It

When all else fails, remember juice pulp still makes great fertilizer for plants. The fiber and nutrients enrich compost piles. You can:

  • Toss pulp directly into garden beds or houseplants as mulch
  • Mix pulp into compost bins to balance green/brown materials
  • Dig pulp into the soil around plants for added nutrients

Citrus peels, onion skins, carrot tops, and beet pulp all make excellent compost. So don’t waste that pulp – let it improve your soil!

Storing Leftover Pulp

To save juice pulp for later use, proper storage is important. Here are some tips:

  • Place pulp in sealed containers or zip-top bags.
  • Store in fridge for 2-3 days maximum.
  • To freeze, spread on a baking sheet and freeze first before storing in bags.
  • Pulp can be frozen for up to 6 months.
  • Avoid storing excess citrus pulp, which can get moldy quickly.

With proper storage methods, you can keep pulp on hand to use in batches for baked goods, broths, compost, etc. Freezing is ideal for long term storage.

Pulp Recipes to Try

To give you some recipe inspiration, here are a few tasty ways to use up your leftover fruit and vegetable pulp:

Carrot Pulp Muffins


  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup carrot pulp, squeezed of excess liquid
  • 1/2 cup brown sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/4 cup milk


  1. Preheat oven to 400°F. Line muffin tin with liners.
  2. In a bowl, mix together flour, baking powder, cinnamon and nutmeg.
  3. In another bowl, mix together wet ingredients: carrot pulp, brown sugar, egg, oil and milk.
  4. Add wet ingredients to dry and stir just until combined.
  5. Divide batter among muffin cups, filling each about 3/4 full.
  6. Bake for 18-20 minutes until toothpick comes out clean.

Spinach Pulp Pesto


  • 2 cups spinach pulp, drained
  • 1/2 cup basil leaves
  • 1/3 cup olive oil
  • 3 Tbsp Parmesan cheese
  • 3 Tbsp walnuts
  • 2 garlic cloves
  • Salt and pepper to taste


  1. In a food processor, combine spinach pulp, basil, olive oil, cheese, walnuts and garlic. Process until smooth.
  2. Season to taste with salt and pepper.
  3. Store pesto in an airtight container in the fridge for up to 1 week.
  4. Use on pastas, sandwiches, chicken, fish and more.

Apple Pulp Fruit Leather


  • 2 cups apple pulp
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon


  1. Preheat oven to 170°F. Line a rimmed baking sheet with parchment paper.
  2. In a bowl, mix together apple pulp, maple syrup and cinnamon.
  3. Spread mixture thinly and evenly over parchment paper.
  4. Bake for 4-6 hours until dried out completely.
  5. Let cool then break into pieces or roll up to store.

Don’t let that juice pulp go to waste! With these recipes and tips, you can give it delicious second life while reducing food waste. Nutritious, fiber-filled juice pulp can easily be incorporated into meals, snacks and treats.


Juice pulp is a highly nutritious byproduct of making fresh juices at home. Instead of tossing it out, consider using it to add valuable fiber, minerals, and plant compounds to your diet. The pulp can be easily included in baked goods, smoothies, soups, snacks, and more. With a bit of creativity, you can transform leftover pulp into delicious and good-for-you foods.

Proper storage in the refrigerator or freezer will allow you to save pulp and find uses for it over time. Used wisely, juice pulp can be a great way to reduce food waste while maximizing the nutritional content you get from the produce you juice.

Produce Pulp Uses
Apples Baked goods, fruit leathers
Carrots Muffins, veggie burgers
Citrus fruits Marinades, compost
Leafy greens Pesto, broths
Beets Smoothies, chips

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