How do you produce citrus pulp(orange cells or juice vesicles) for use in with pulp?

- Ripe oranges

- Water

Equipment:

- Sharp knife

- Cutting board

- Large pot

- Slotted spoon

- Blender

- Fine-mesh sieve

Instructions:

Step 1: Prepare the Oranges

-- Using a sharp knife, carefully remove the peel of the oranges, trying to avoid removing any of the white pith. Section each orange into segments, separating the orange cells from the fibrous membranes known as the endocarp.

step 2: Heat the oranges segments

--In a large pot, place the orange segments and covers them with water. Bring the water to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer for 5-7 minutes or until the orange cells are tender and easily broken down.

Step 3: Blend the Oranges

-- Drain the cooked oranges segments and allow them to cool for a few minutes. Blend the cooled segments in batches using a blender until smooth and well-pulped.

Step 4: Strain the Pulp

--Set a fine-mesh sieve over a large bowl or container. Pour the blended orange pulp through the sieve, pressing through the larger chunks of pulp with the back of a spoon to extract the juice and smaller cell fragments. Discard any remaining pulp and seeds.

Step 5: Adjust Consistency

--Taste the citrus pulp and adjust the constistency to your preference by adding more water if the pulp is too thick or simmering on the stovetop on low heat to reduce its volume if it's too thin

Step 6: Store the Citrus Pulp

--Transfer the citrus pulp to a clean air-tight container, label it, and store in the refrigerator for up to 3-5 days. For longer storage, you can freeze the citrus pulp for up to 1-2 months.

Your home made orange pulp is ready to be used in your favorite recipes that call for citrus pulp, such as marmalades, jams, or fruit smoothies. Enjoy the fresh and tangy flavor of your hand-pulped citrus in your culinary creations.