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Tips
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Try and use fresh fruit/vegetables as they contain the most juice.
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Here are some ideal ingredients to juice: pineapple, apples, grapes,
cucumbers, celery, carrots, spinach, melons, tomatoes and other
varieties of citrus fruit.
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Different varieties of apples produce different tastes and flavours when
juicing them. Experiment with different combinations to find your
favourite juice.
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Leafy green vegetables such as cabbage and spinach can be juiced.
Simply roll the leaves into cylinders of an appropriate size before feeding
them into the funnel.
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Harder more fibrous fruit such as bananas, mangoes, papayas and
avocados are not well-suited to juicing as the result is often of a puree-
like consistency rather than juice.
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All types of juice should be consumed right after juicing, as fresh juice
quickly loses important nutrients when exposed to the air. The taste can
also be affected.
•
Pure apple juice turns brown quickly when exposed to the air, to
prevent discolouring serve the apple juice immediately after juicing or
add a little lemon juice.
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Remember that fruit pulp can be used alternatively in cakes, vegetable
lasagne, muffins etc.
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You will need to empty the jug into a glass and reinsert if you wish to
yield more than 600ml juice. You may also need to turn off the juicer
and clear the pulp from the lid into the bin as it can get stuck and limit
the effectiveness of your juicer.
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Plenty more recipes can be found on the internet.
