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My first reaction was to think that grapefruit seeds have cyanide, don't they? Nope, that's apples, apricots and peaches. I did find an application you might find interesting: Grapefruit Seed Extract Self-made pure GSE processed without solvents is prepared by grinding the grapefruit seed and juiceless pulp, then mixing with glycerin. A few sites ...


Texture is the main reason, but if you're going to be blending the sauce, there can be off-flavors from cracking open the seeds. Even if you don't blend it, they can be these slippery little things that I never much liked growing up. To reduce the amount of waste, you can : cook the sauce, then put it through a food mill to strip out the seeds and skins, ...


Presentation and texture...Imagine a reduced tomato sauce with all the seeds of all the tomatoes you started with swimming around in there. It'd be some very strange spaghetti sauce. Additionally the goop around the seeds is mostly water and no flavor.

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