We bought a juicer last week. I am not usually one to buy excessive kitchen appliances (although I do confess to having an abandoned ice cream maker in the cupboard) but a juicer is a good investment. In the last few months we have been steering towards a more natural, healthy diet. I love the culinary art and sensory pleasure of cooking, but proper nutrition and diet is directly related to our health. One night after watching a couple of compelling documentaries about food, A Beautiful Truth and Food Matters, we wrote a list and stuck it on the fridge.
This list is what we thought was important. This is a hard list to adhere to every day. It is idealistic with its absolutes and is by no means a complete summary of our food choices. However like anything in life, where we end up is the cumulative result of many small daily decisions. So we stuck the list on our fridge, to be a guide to those daily food decisions.
On a glorious Sunday drive down to the Tweed Valley we stopped off at Tropical Fruit World to find something unusual to juice. Tropical Fruit World is a large orchard farm and research centre, that claims to have the largest range of tropical and rare fruit in the world. The Plantation Pavillion (Cafe) and fruit shop are free but the rest of the tourist activities require you to pay a park admission fee. Tropical Fruit World is located on Duranbah Road, Duranbah, New South Wales. It is not far from the Queensland border and just off the Pacific Highway.
- Yellow Pitaya – $12.99/kg
- Babaco -$9.99/kg
- Fuji fruit
- Green Paw paw -$2.99/kg
- Lemonade fruit – $6.99/lg
- Pummel0 – $3.99/lg
- Abiu – $9.99/kg
- Mamey Sapote – $9.99/kg
We could have been so much more experimental but selected the lemonade fruit and some Abiu to try raw.
I am so impressed with the lemonade fruit. I read that it originated in Australia and is a citrus hybrid of a mandarin and a lemon. It segments like a mandarin but has more sugar than lemons, so can be eaten without the sour mouth pucker.
Our lemonade fruit juice tasted awesome plain. It tasted a bit like Solo lemonade, sweet but with a nice sour tang to it. I have some awesome cocktail plans for this juice! I love it!
In the spirit of not wasting, I am trying to find inventive uses for the left over fruit pulp after the juice is extracted. The pulp is dry and while most of the nutritional content probably left with the juice, there has to be some good uses for this fibre pulp.
I made a lemonade fruit pulp cake. I made up my own recipe which turned out okay (just okay but I guess that is what you get when you don’t measure and wing it with cakes). The recipe went something like this:-
- 1 1/2 cusps organic wholemeal plain flour
- 2 teaspoons of baking powder
- 1 cup of natural yoghurt
- a few spoons of poppy seeds
- the lemonade fruit pulp from 6 lemonade fruits
- 1/2 cup olive oil
- 3 eggs
- a generous squeeze of honey
I am thinking of getting a little compost maker which will be perfect for the extractor pulp. Even though I live in a unit I am planning to start an edible garden on my balcony. I think the sun or lack of it will be my biggest problem.
If you have any creative ideas for using the juice extractor pulp (from any juice) leave a comment and let me know! I would love to know what other people do.