Discover Why is trimming citrus before juicing recommended (avoiding bitterness).
1 Answer
Trimming the ends and any damaged spots of citrus fruit before juicing is recommended to remove compounds that contribute to bitterness, resulting in a sweeter, more palatable juice. These compounds are often concentrated in the peel and damaged areas.
Detailed Explanation:
Citrus fruits contain compounds called limonoids and flavonoids, some of which can impart a bitter taste to the juice. These compounds are more concentrated in the peel, pith (the white membrane between the peel and the fruit), and seeds. When you juice a citrus fruit, especially with the peel on or if the fruit is damaged, these bitter compounds can leach into the juice.
Trimming the ends of the fruit removes the stem end and blossom end, which can sometimes be more bitter. Removing any bruised or damaged spots is also crucial because damaged areas tend to release more of these bitter compounds. By trimming these parts, you minimize the amount of bitter substances that end up in your juice, resulting in a sweeter and more enjoyable flavor.
Furthermore, some juicers, particularly those that press the entire fruit, are more likely to extract these bitter compounds. Therefore, trimming becomes even more important when using such juicers.
Pro Tip:
If you're using a juicer that processes the entire fruit, consider peeling the citrus fruit entirely before juicing to significantly reduce bitterness. While you'll lose some of the beneficial oils from the peel, the resulting juice will be much sweeter and more palatable.