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Tips
PREPARATION OF FRUITS AND
VEGETABLES
Fruits with hard or inedible skins should be
peeled before juicing, including mangoes,
guavas, melons, etc.
Some vegetables, such as cucumbers can be
processed unpeeled depending on the softness
of the skin and whether you like the taste of the
skin in your juice.
Fruits with hard seeds or pits must be pitted
before juicing, including nectarines, peaches,
mangoes, plums, cherries, as the skin and pith
can make the juice bitter.
Citrus fruits with thick pith or skin should
be peeled before juicing, including oranges,
lemons, mandarins, etc.
Trim leaves and wash vegetables to remove
earth/soil, including carrots, beet, spinach, etc.
Trim, hull and remove stalks before juicing,
including strawberries, apples, pears, etc.
A small amount of lemon juice can be added
to apple juice to reduce browning.
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with
varying textures, start with the softer textured
ingredients on the SOFT speed and then
gradually change to the HARD speed for the
harder textured ingredients.
If you are juicing herbs, sprouts or other leafy
green vegetables, either wrap them together
to form a bundle or alternate with more solid
ingredients for the best extraction.
Fruits and vegetables produce different
amounts of liquids, and can vary between
batches or at different times of year.
Juice recipes are not exact, so therefore the
precise quantities of any juice are not crucial
to the success of a particular mixture.
To extract the maximum amount of juice
always push the food pusher down slowly.
Allow the motor to reach full speed before
putting ingredients in the chute.
Pressing ingredients down before the juicer
reaches full speed can cause the motor to stall
or overload. Use gentle to moderate pressure
on the food pusher. Lower pressure produces
a better juice yield.
USING THE PULP
The remaining pulp left after juicing fruit and
vegetables is mostly fiber and cellulose which,
like the nutrients in juice, are necessary for the
daily diet and can be used in many ways.
Vegetable pulp can be used to add bulk to
rissole mixtures, thicken casseroles or soups.
Fruit pulp can be placed in a heat proof bowl,
topped with meringue, and baked in the oven
for a simple dessert.
When using the pulp, there may be some
pieces of fruit or vegetables remaining.
These should be removed before using the
pulp in any recipes.
Apart from consumption use, pulp can also
be used to create compost for the garden.
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