pulpe

Pulpe is the edible, fleshy tissue of a fruit or vegetable, located inside the skin and surrounding the seeds. In culinary contexts, pulpe refers to the portion retrieved after juice extraction and is commonly used to make purées, jams, smoothies, and baby foods. The term is the French word for what in English is called pulp, and it is distinguished from the juice and from seeds and rind.

The composition and texture of pulpe vary widely by species and ripeness. It typically contains water, natural sugars, dietary fiber, vitamins, and minerals, with flavors and colors characteristic of the fruit. Processing methods influence its final quality: crushing or milling releases the flesh, while pressing or centrifugation separates juice from solids. In industrial settings, enzymes may be employed to soften tissue and improve extraction, and pulpe can be dried, concentrated, clarified, or pasteurized for storage and use.

Uses of pulpe span a range of foods and products. It serves as a base for beverages, fruit yogurts, jams, sauces, and purées, and can also be incorporated into baked goods as a natural fiber source. Nutritional value depends on the fruit type and processing, but pulpe generally provides dietary fiber, sugars, and micronutrients, with fiber content contributing to digestive health.

Storage and handling requirements vary by fruit and form. Fresh pulpe should be kept refrigerated and used promptly, or frozen for longer preservation. Pulpe is distinct from other pulp-like materials used in papermaking or textiles, which are derived from different sources and serve different purposes.