5
6
recommended usage chart
Fruit/Vegetable
Preparation
Hints and Tips
Apples
Cut down to fit the feed tube.
To maximise juice extraction
hard foods are best juiced
when at room temperature.
Carrots
Cut down to fit the feed tube.
Pineapple
Remove the leaves and stalks by slicing off
the top and base. Remove the skin and cut
into lengthwise pieces.
To prevent the filter from
clogging clean the filter after
every large pineapple.
Seedless Grapes
Remove stalks.
Process small handfuls at
a time to maximise juice
extraction.
Tomatoes
Cut down to fit the feed tube.
A thick pulpy juice will be
produced rather than a
smooth juice.
Mangoes
Remove tough skin and stones.
The juice produced will be
very thick.
Melons
Remove tough skin.
–
Kiwi fruits
Cut down to fit the feed tube.
–
Soft berries- (Raspberries,
Blackberries etc.)
Juice whole.
Process small handfuls at
a time to maximise juice
extraction.
Harder berries- (Cranberries
etc.)
Beetroot (Raw)
Remove leaves and peel.
–
Leafy Vegetables- spinach,
kale, wheatgrass etc.
Wrap leaves into a bunch.
–
Celery
Juice whole.
–
Cucumber
Cut down to fit the feed tube.
–
Citrus fruits- Oranges
Peel and remove white pith.
–
Fruit with stones or hard seeds
(Nectarines, Plums, Cherries
etc.)
Remove the stones or hard seeds before
juicing.
–
Pomegranates
Open the fruit by scoring the outside skin and
breaking apart. Submerge in a large bowl of
cold water and remove the seeds from the
pulp (this helps to separate the seeds as they
will sink to the bottom of the bowl and the
white pulp will float to the top).
–
Almond Milk
250g almonds (skinned)
500ml (boiling water)
Soak the almonds in boiling water for 1 hour
before processing.
–
