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Preparing Fruit for Juicing - General
Select fruit that is of the appropriate ripeness for the recipe you will
be using, is firm, has a good color and texture, and is of ideal quality
for eating fresh or cooking. Any fruit that has molded, is bruised,
split or has otherwise been compromised should be discarded, or the
damaged section cut away.
Using fruit that is overripe will cause
your juice to have a watery flavor. Quartering larger fruit, like
apples and peaches, can help accelerate the overall juicing process
because it allows the fruit to release its liquid more quickly. For
fruit with stems, thicker rinds and pits that would not normally be
consumed when eating fresh, you will need to remove these portions
beforehand, otherwise you may end up with bitter or unwanted
flavors in your juice.
Preparing Specific Fruit Types
• Berries & Grapes
– To prepare this type of fruit, you will
need to remove all stems and discard any damaged fruit.
Wash the fruit thoroughly, then place in the colander of the
steam juicer.
• Fruits with Cores – These are fruits containing a core
like apples and pears. Once the fruit has been washed and
checked for blemishes, you will need to remove the stems,
cut into quarters, and place in the colander of the steam
juicer. There is no need to remove cores and seeds from this
type of fruit.
• Stone Fruit - When preparing fruit that has stones like
peaches, plums, apricots, nectarines, etc, you should remove
the stones before juicing. Once the produce has been
washed and checked for blemishes, you will need to remove
the stone. Cut fruit into halves or quarters, depending on
size, and place in the colander portion of the steam juicer.
•
If you are juicing any fruit that doesn’t fall within these
three categories, the main thing to remember is if there
are portions you would not normally consume while eating
fresh, then do not put that into the juicer. This could result
in the finished juice having an undesirable flavor.
