pom·ace (p m  s, p m-)n. 1. The pulpy material remaining after the juice has been pressed from fruit, such as apples. 2. Pulpy material remaining after the extraction of oil from nuts, seeds, or fish. [Middle English pomis, from Medieval Latin p  m cium, cider, from Vulgar Latin *pma, apple, fruit; see pome.] |
pomace [ˈpʌmɪs]
n
1. (Cookery) the pulpy residue of apples or similar fruit after crushing and pressing, as in cider-making
2. any pulpy substance left after crushing, mashing, etc.
[from Medieval Latin pōmācium cider, from Latin pōmum apple]
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