What to do to with leftover grapefruit pith

Cottage_Economy

I processed five grapefruits this morning to make curd for presents closer to xmas. I've separated the juice, zest, peel and pith, and while I have uses for the first three I haven't for the pith.

Apparently it is full of fibre, has vitamin c and the pectin helps lower cholesterol but the problem is the bitterness! That's fine for marmalade but would it be too bitter to use to make jams of low pectin fruits?

What else can I use it for?

Nargleblast

I've never heard of the pith being used for anything, but you could experiment with a small batch of jam, i.e. 1-2 jars. I would think the sugar in the jam would compensate for any bitterness from the pith. Failing that, you could blitz it with other stuff in a smoothie?

unrecordings

I was thinking something similar but maybe with honey in a fruit tea - or in some kind of savoury dish like ramen - or just let it dry out and experiment

Slinky

Not everything is meant to be eaten, and I'd put grapefruit pith into that category personally!

grunnie

Grapefruit makes lovely marmalade! Just use the skin and a lime or orange or lemon or another whole grapefruit.

Grumpysally

How about something completely different?
http://www.curiousnut.com/citrus-enzyme-cleaner/
If you have the patience to wait three months : )

trailingspouse

Compost...

Slinky

grunnie wrote: »

Grapefruit makes lovely marmalade! Just use the skin and a lime or orange or lemon or another whole grapefruit.

The OP says they've already removed the peel, so I'm guessing all they are left with is the white pith which I would think is beyond being of use in marmalade.