How to Use Apple Pulp from a Juicer: 5 Unique Recipes

Many people make fresh apple juice daily. However, after each process, they always leave behind a residue in the form of apple pulp, which contains a large amount of healthy fiber. This product can be added to various dishes and even used in the preparation of alcoholic beverages. Let's explore what you can make with apple pulp!

What to make from apple pulp after juicing

There are many recipes that allow you to use the pulp after making apple juice.

Granulated and powdered fiber

Fiber is a dietary fiber containing carbohydrates, pectin, and hemicellulose. This substance has numerous beneficial properties: it removes toxins and waste from the body, accelerates digestion, promotes weight loss, and prevents various diseases.

You can get granulated fiber in the following way:

1. Grind the pulp using a meat grinder, using a fine mesh. To create denser granules, repeat the process twice.
2. Place the granules in an electric dryer and dry at 65°C. It will take about 3-4 hours for them to become crispy.

Powdered fiber has several benefits:

• convenience when adding to food;
• quickly absorbed by the body;
• the ability to neutralize and remove bacteria, metabolic products, and heavy metals;
• content of a large number of biologically active substances.

You can obtain powder by grinding the granules in a coffee grinder.

Baking powder

The process of preparing the powder includes several stages:

• obtaining granules by grinding the cake using a meat grinder and subsequent drying;
• grinding of granules.

Addition to tea

Granulated coffee grounds are used as an additive to tea. This gives the drink an excellent flavor and aroma.

Tea substitute

Roasted coffee pulp makes a delicious alternative to traditional tea. Brewed in the usual way, the result is a healthy drink with excellent flavor.

What to make from apple pomace: recipes

The pulp left over from apple processing is used in the preparation of various dishes, treats, and drinks. The main requirement is that the raw material should not contain stems or seeds.

Pork with applesauce

The recipe contains the following components:

• 300 g apple pomace;
• 400 g pork (fillet);
• 1 tsp thyme;
• 40 g butter;
• 1 tbsp. vegetable oil;
• salt, black pepper (to taste);
• sugar (optional, depending on the acidity of the apples).

Preparation:

1. Cut the pork into pieces, pepper and salt on both sides.
2. Place the pulp in the microwave for 5 minutes, then grind in a blender, adding butter and thyme.
3. Mix until smooth.
4. Grease a hot frying pan with oil and fry the pork on both sides.
5. Cover the pan with a lid and leave the meat on very low heat for 4-5 minutes.
6. Place the applesauce on a plate and top it with the pork. Cover and let sit for a few minutes: the juices from the pork will combine with the applesauce, adding a unique flavor.

Homemade pastila

Pastila made from apple pulp has a relatively long shelf life. For this purpose, it is compactly rolled into a roll.

Necessary components:

• 1 kg of cake;
• 50 ml of water;
• 300 g sugar.

Cooking process:

1. Pour water into the bottom of a saucepan and add the pulp. Place the mixture over low heat and simmer for 25 minutes, stirring occasionally. After this time, the pulp will have turned into a puree.
2. Rub the puree through a sieve, then mix with sugar.
3. Line a baking sheet with parchment paper, grease it with vegetable oil and spread the apple mixture in a 5 mm layer.
4. Place the future pastila in the oven and dry for 8 hours at 80–100°C with the door slightly ajar. The product will be fully cooked when it has a glossy surface and is firm.
5. Carefully remove the pastila from the baking sheet, roll it into a roll, place it in a bag and store it in fridge.

Homemade apple wine

The pulp used immediately after the juicer has a pleasant aroma and excellent taste.

1. The mass is transferred into a glass container and filled with water up to 80%.
2. Using a medical glove, make a water seal by placing it on the neck of the bottle/jar.
3. A puncture is made in one spot of the glove (the finger) to allow the glove to rise during fermentation. For this purpose, you can use a lid with a hose, placing the other end in a jar of water. As fermentation progresses, the accumulated gas will escape into the hose.
4. The future wine is stored in a dark room with a temperature of 17 to 24°C. The must is stirred daily, allowing the floating pulp to settle to the bottom of the container. Once foam forms, the drink begins to hiss, indicating normal fermentation. If this hasn't occurred within 24 hours, wine yeast is added to stimulate fermentation.
5. After approximately 20 days, the pulp becomes lighter in color. After this, the wine is poured into a prepared, clean container and simultaneously strained to remove the pulp.

When bubbles stop appearing in the water or the glove deflates, this indicates the end of fermentation. A properly prepared wine should be completely clear, with all sediment remaining at the bottom. The fermentation period depends on the chosen technology and typically lasts from 40 to 60 days.

Braga

To make mash from apple pomace you will need the following ingredients:

• 10 kg of raw materials;
• 5 kg of sugar;
• 100 g dry yeast or 350 g pressed yeast;
• 35 liters of water.

Preparation:

1. Place the pulp in a 60–65 liter container, leaving room for the foam that forms during the fermentation process.
2. Pour in water heated to 30°C.
3. Add sugar syrup (sugar diluted with water).
4. Close the container tightly and install a water seal. You can also use a medical glove and puncture one of the fingers.
5. Place the mash in a dark place with a temperature of +18 to 28 °C.
6. Stir occasionally for the first 5 days. Fermentation will typically take 7 to 10 days.
7. After the product has “played its game”, strain it through cheesecloth folded in several layers.

Moonshine

Algorithm for obtaining moonshine:

1. Perform the first distillation of the wash using the traditional method. Collect the distillate until the strength in the stream decreases (25% or less).
2. Dilute the crude alcohol to 20% and re-distill. Check the first drops for fusel oils and impurities.

Approximately 15% of the total yield will need to be used for technical purposes or simply discarded. The "body" (the main product) should be collected until the alcohol content decreases (45% or less).

The finished moonshine is poured into a glass container and hermetically sealed.

Apple pulp has many beneficial properties, making it suitable for preparing all kinds of dishes and drinks.