Uses for Orange Pulp

Oranges are quite the nutritional fruit group, with all of its types bundled within a powerhouse of nutrients that is beneficial for so many of our vital functions. It also gives you beautiful skin, keeping it blemish free and aglow for those who tend to lose color in their faces when product pampering just won't do the trick.

It is a great source of vitamin C like every researcher and health food writer will swear by, making it a fruit in the food group for other fruits to reckon with.

From the skin of the orange right down to its core, an orange's parts are all useful and highly healthful in every respect conceivable. It might as well have been a misquoted saying which should have read, 'an orange a day, keeps the doctor away.'

The uses of orange pulp are aplenty, being an extremely versatile ingredient to work with in the kitchen. It is both flavorful and aromatic, making any dish seem so much more delicious than without it.

1. 30 ml of white rum
2. 30 ml of cointreau liqueur
3. Pulp from a single orange
4. 1 kiwi fruit (skinned and sliced)
5. ½ a granulated ice
6. A sprig of mint

Cointreau is a strong spirit made from the peels of an orange, and is a mighty aromatic and flavorful ingredient for any cocktail mix. In a cocktail shaker (drinkers are handicapped without this essential item), add to this your white rum, cointreau, kiwi slices and chopped mint.

Using a wooden muddler, crush the contents within your cocktail shaker to release the flavor, juice and pulp of the kiwi into the alcohol, including the flavor of the mint.

Seal it off and give it a good shaking; before you drain it first take a tall glass and add to this your orange pulp and ice (granulated using a mixer), before straining the cocktail shaker's mix into the glass.

1. 1 cup of sliced strawberries
2. ½ a cup of whole cream
3. 1 cup of orange pulp
4. ½ a cup of frozen mango dices
5. ½ a cup of blueberries
6. A tablespoon of grated orange zest

This flavorful summer salad will have you cooling off in no time with this one of a kind refreshing mix of fruit. The mango should be sliced and diced half an hour before you make your salad and placed in a bowl in the freezer. Take another big bowl and combine together your sliced strawberries and chopped up blueberries.

Dump into this the half a cup of whole cream and orange pulp, giving it a good mixing using two spoons on either side. Then drop into this your mango dices and give it a final stir, before garnishing your salad with the grated orange zest.

1. Funky shaped ice-cube tray
2. 1 cup of freshly squeezed orange pulp
3. Syringe
4. 1 bottle of vanilla essence
5. Crushed mint leaves

This is going to be so much fun, that you're going to use other fruit pulps to work out the same idea. In your ice-cube tray, gently pour into each mold the orange pulp, making sure not to make a mess. After you're done filling up the tray, take the syringe and fill it up vanilla essence, dropping into each cube mold two drops each of this.

Gently sprinkle into mold a pinch of crushed mint leaves to finish off your ice-cube tray mix. Slide it into the freezer and wait for about two hours until your cubes have completely frozen over. You can add this to your fruit juice mix or cocktail, and even suckle on these delights once they've turned icy.

Orange pulp is such a comforting fruit to work with, seeing that it can bring on feelings of comfort and bliss when that tangy goodness douses your taste buds. Hearty eating!