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How do you separate seeds from pulp?

When making jams, jellies, juices, or other recipes that use fruit, it’s often necessary to remove the seeds from the flesh and pulp. Separating seeds can be tedious but is an important step for achieving the right texture and flavor. Here are some tips and techniques for efficiently separating seeds from pulp.

Why Remove Seeds?

There are a few reasons you may want to take the time to remove seeds before cooking with fruit:

  • Texture – Fruit seeds can create a grainy or crunchy texture.
  • Flavor – Seeds can impart bitterness or unwanted flavors.
  • Safety – Some seeds contain small amounts of cyanide and are best removed.
  • Appearance – Removing seeds creates a smoother, more appealing finished product.

Of course, seeds don’t always need to be removed. It’s a matter of personal preference and what works best for the particular recipe.

Equipment for Seed Removal

Having the right tools makes separating seeds from pulp much easier. Here are some handy equipment options:

  • Mesh strainer – A fine mesh strainer allows pulp and juice to pass through while catching seeds.
  • Food mill – This hand-cranked tool purees fruit while straining out seeds and skin.
  • Chinois – A conical sieve pressed through fruit to filter out solids.
  • Jelly bag – These special bags drain juice through a porous fabric.
  • Cheesecloth – An inexpensive alternative to a jelly bag.
  • Sieve – Screens out seeds as fruit is spooned against the mesh.

For small batches, a simple mesh strainer is usually sufficient. For large quantities, a food mill, jelly bag, or chinois speeds up the seed separation process.

Techniques for Pitted Fruits

Fruits with large pits like peaches, plums, apricots, mangoes, and cherries require a different approach than seeded berries or pomes. Here are some ways to remove the pits:

Halving and Pitting

For many stone fruits, simply halving the fruit and flicking out the pit with a knife is the quickest pitting method. Hold the fruit over a bowl to catch any juices.

Cherry Pitter

A cherry pitter quickly removes pits while leaving the cherry intact. Simply place cherries in the pitter one at a time and press the lever to punch out the pits.

Cutting Around the Pit

For larger stone fruit, you can cut slices around the perimeter of the fruit, cutting close to the pit. Then flip the fruit inside-out to remove the pit from the center.

Method Fruits it Works Well For Pros Cons
Halving and Pitting Apricots, plums, peaches, mangoes Fast and easy Can damage fruit if not careful
Cherry Pitter Cherries Efficient for batches of cherries Single-use specialty tool
Cutting Around Pit Nectarines, peaches, mangoes Preserves whole fruit shape Slower than halving

Techniques for Seeded Berries and Pomes

Seeded berries like raspberries and blackberries as well as pome fruits like apples and pears require gently crushing, stirring, and straining to separate the seeds from the flesh:

Food Mill

A food mill is ideal for quickly puréeing seeded berries while straining out the tiny seeds. Simply spoon softened fruit into the mill and crank the handle to force pulp through the perforated disk while seeds stay behind.

Mesh Strainer

For small batches, pressing seeded berries or chopped pome fruits against a fine mesh strainer with a spoon or spatula allows pulp and juice to pass through while retaining seeds.

Jelly Bag

After crushing or chopping fruit, let it drain overnight in a jelly bag or piece of cheesecloth suspended over a bowl. The juice will drain out, leaving seeds and pulp behind.

Method Fruits it Works Well For Pros Cons
Food Mill Blackberries, raspberries, apples, pears Fast seed separation Requires special equipment
Mesh Strainer Blackberries, raspberries, strawberries Good for small batches Can be slow and messy
Jelly Bag Apples, berries, citrus with membranes Thorough; extracts clear juice Time-consuming; only for juice

Tips for Getting all the Seeds Out

To ensure you remove all unwanted seeds and particles from fruit pulp or juice, keep these tips in mind:

  • Work in small batches – Don’t overload strainers or mills.
  • Soak, steam, or boil fruit first to soften – Makes pressing through a sieve easier.
  • Press and stir gently – Aggressive mixing can break up seeds and skins.
  • Check consistency – Keep straining in small batches until pulp is smooth.
  • Use cheesecloth – Lines strainers and captures tiny debris.
  • Refrigerate and strain again – Chilling allows more separation of juice and pulp.

Taking your time and working in small batches is key to thoroughly straining out all fruit solids. Checking the consistency after each straining and repeating as needed removes more seeds and particles.

What to Do With Separated Seeds and Pulp

Once you’ve removed all the seeds, there are creative ways to use them:

  • Seeds: Toast and add to granola or trail mixes, grind into flours, or use for planting.
  • Pulp: Add to baked goods for texture, make fruit leather, or incorporate into sauces.
  • Leftover juice: Freeze in ice cube trays for adding to smoothies or water.

With some planning, you can find uses for all the byproducts of seed separation and reduce food waste.


Separating seeds from fresh fruit pulp and juice may take a little extra work, but it’s worth it for the best flavor, texture, and visual appeal. The right equipment for your fruit and batch size can streamline the process. Just remember to work slowly, check consistency, and strain in small batches. With smart techniques, you can achieve seed-free results and cut back on waste by repurposing leftovers from the separation process. Making your own fruit creations without unwanted seeds and textures opens up a whole new range of possible recipes to explore and enjoy.