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TIPS AND HINTS
Choose fresh fruit that is firm, not soft –
it will yield more juice.
Always wash citrus fruit before juicing
to remove pesticides and residues
from handling.
Room temperature fruit will yield more
juice than refrigerated fruit.
Roll fruits on the countertop with the palm
of your hand a few times to increase
juice yield.
Remove all seeds, but leave in pulp when
using juice in baking – it will add flavor.
If a recipe calls for citrus “zest”, remove
zest prior to juicing.
Freeze leftover juice in measured “juice
cubes”, using ice cube trays. Thaw to use.
Choose oranges, lemons and limes with
smooth, brightly colored skin. The best
are firm, plump and heavy for their size.
Small brown areas on the skin (“scald”
spots) will not affect flavor or juiciness.
Avoid lemons/limes with hard or
shriveled skin.
Lemon and lime juice can be used inter-
changeably in most recipes (margaritas
are an exception).
Grapefruits should have thin, finely
textured, brightly colored skin and firm
yet springy to palm texture. The thinner
the skin, the more juice.
Hollow skins that remain after juicing
citrus fruit are nice containers for desserts
such as sorbets.
“Sweet” oranges make the best juice, but
you can make orange juice from any type
of orange. “Sweet” oranges include both
“juice” oranges and navel oranges. Navel
oranges are identifiable by their promi-
nent “navel” – their thick skins are much
easier to peel, and are generally seed-
less. “Juice” oranges have thinner skins,
and often are chockfull of seeds.
Juice from pink grapefruit contains more
vitamin A than from white grapefruit.
YIELDS
• Grapefruit – 1 medium grapefruit is
approximately 1 pound and will yield
about 1 cup of juice.
• Lemons – Approximately 4 to 6 lemons
equal one pound and will yield about
1 cup of lemon juice. One lemon yields
about 3 tablespoons juice and 2 to 3
teaspoons zest.
• Limes – Approximately 6 to 8 medium
limes equal one pound, which will yield
about 2/3 - 3/4 cup juice.
• Oranges – Approximately 2 to 4 oranges
equal one pound and will yield about
1 cup of juice, 1 to 2 tablespoons zest.
BENEFITS
Citrus juice is an excellent source of
vitamin C, but the juice begins to lose
its vitamin power after squeezing.
Fresh citrus juice loses 20% of its
vitamin C potency within 24 hours.
The best juice is “just squeezed”.
There is no comparison between the
flavor of fresh lemon and lime juices
and their purchased refrigerated or frozen
counterparts. Fresh juice has significantly
more flavor than the purchased juices
and will make your finished recipes
more flavorful.
OPERATION
1. Place juicer on a clean, dry counter.
2. Remove cover.
3. Place a glass or container under
2-cup measure and no higher than
5 3/8" under the spout.
4. Make sure spout is in the open
position.
5. Slice fruit horizontally.
6. Place center of citrus fruit on the
center of the juicing cone. For large
and small citrus fruits, place palm of
hand over the fruit.
