Juicing Apples

[JMediger]

Not sure if this is in the right place ... please feel free to move me.

I am juicing apples tonight for wine later and am wondering about the seeds. I would like to use the pulp that is left for bread or cake and I wonder if the seeds might leave it bitter ... thoughts? experience? suggestions?

Thank you!

 

[GB]

I would think the seeds would leave it bitter. Also, the seeds contain arsenic. A little amount won't hurt you, but you should avoid eating them when you can.

 

[ErikC]

I would think the seeds would leave it bitter. Also, the seeds contain arsenic. A little amount won't hurt you, but you should avoid eating them when you can.

Arsenic?? Wow! I never knew that. Is that true of all varieties of apples?

 

[GB]

It is, yes.

 

[GB]

Sorry, I did not mean to say arsenic. It is cyanide.

 

[GB]

There are other fruits that contain this too, but at the moment my mind is blank on which ones they are.

 

[GB]

It looks like cherry, peach, and apricot pits are the others I was thinking of.

Some more info here.

 

[ChefToddMohr]

The pulp from apples and pears can be used as a hydroscopic element in low fat baking. There are some formulas on the internet for low fat cooking that replaces a great percentage of butter and/or egg yolk for apple sauce or puree. It leaves cakes and muffins a little more dense, but naturally sweet.

Chef Todd Mohr

 

[JMediger]

Thank you! Seeds are coming out, would rather not kill people with either the wine or pulp.