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TIPS ON JUICING
THE INSIDE INFORMATION
ON JUICING
Although juice drinks are usually developed
with fl avor, texture and aroma at the
forefront, the health benefi ts certainly add to
the pleasurable taste experience.
Up to 70% of the nutrient content of fruit
and vegetables is found in the juice. Liquids
extracted from fresh fruit and vegetables
form an important part of a well balanced
diet. Fresh fruit and vegetable juices are
an easy to make source of vitamins and
minerals.
Juices are rapidly absorbed into the blood
stream therefore being the quickest way in
which the body can digest nutrients.
When you make your own juices, you have
complete control over what you include
in them. You select the ingredients and
decide if you need to use sugar, salt or other
fl avoring agents.
PURCHASING AND STORAGE OF
FRUIT AND VEGETABLES
•
Always wash fruit and vegetables
before juicing.
•
Always use fresh fruit and vegetables
for juicing.
•
To save money and obtain fresher
produce, purchase fruit or vegetables
that are in season.
•
Keep your fruit and vegetables ready for
juicing by washing them before storing.
•
Most fruits and hardier type vegetables
can be stored at room temperature. The
more delicate and perishable items such
as tomatoes, berries, leafy greens, celery,
cucumbers and herbs should be stored
in the refrigerator until required.
PREPARATION OF FRUIT
AND VEGETABLES
•
If using fruits with hard or inedible skins
such as mangoes, melons or pineapple,
always peel before juicing.
•
Citrus fruit can be juiced in the juicer if
peeled fi rst.
•
All fruits with pits, hard seeds or stones
such as nectarines, peaches, mangoes,
apricots, plums and cherries must be
pitted before juicing.
•
A small amount of lemon juice can
be added to apple juice to prohibit
browning.
NOTE
Your juicer makes invigorating, frothy
orange juice. Simply peel the oranges
and juice.
(It is best to refrigerate oranges
before juicing).
THE RIGHT TECHNIQUE
When juicing a variety of ingredients
with varying textures start with the softer
textured ingredients then change to for
harder texture ingredients.
If you are juicing herbs, sprouts or leafy
green vegetables either wrap then together
to form a bundle or juice them in the middle
of a combination of ingredients to obtain
the best extraction.
NOTE
If juicing herbs or leafy green
vegetables on their own, the juice
yield will be low due to the nature of
centrifugal juicing, it is advised to
juice them as with a combination of
other fruit and vegetables.
TIPS ON JUICING
All fruit and vegetables produce different
amounts of liquids. This varies within the
same group i.e. one batch of tomatoes can
produce more juice than another batch.
Since juice recipes are not exact, the precise
quantities of any juice are not crucial to the
success of a particular mixture.
NOTE
To extract the maximum amount of
juice always push the food pusher
down slowly.
GETTING THE RIGHT BLEND
It is easy to create great tasting juice. If you
have been making your own vegetable and
fruit juices, then you know how simple it is
to invent new combinations. Taste, color,
texture and ingredient preferences are a
personal thing. Just think of some of your
favorite fl avors and foods – would they work
well together or would they clash. Some
bold fl avors could over power the more
subtle fl avors of others. It is however, a good
rule of thumb is to combine starchy, pulpy
ingredients with those high in moisture.
USING THE PULP
The remaining pulp left after juicing fruit
or vegetables is mostly fi ber and cellulose
which, like the juice, contains vital nutrients
necessary for the daily diet and can be
used in many ways. However, like the juice,
pulp should be used that day to avoid loss
of vitamins. Some of the uses of pulp are
to bulk out rissoles, thicken casseroles or
soups or in the case of fruit, simply placed in
a bowl topped with meringue and bake for a
simple dessert.
Apart from the consumption use, pulp is
great used in the garden for compost.
NOTE
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.
