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Fruits / vegetables
Processing
Mango
peel, remove stones
Pineapple
peel and cut into pieces
Citrus fruits (oranges,
lemons, mandarins,
grapefruits)
peel
Melons
peel and cut into pieces
Celery roots
cut into pieces of ca. 6 -7 cm
Cucumbers
peel and cut into pieces of ca. 15 cm
Tomatoes
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Fennel
cut into pieces of ca. 6 -7 cm
Sweet/sour cherries
remove stones
Apricots
remove stones
Peaches
remove stones
Plums
remove stones
Tips and recommendations
When preparing juice from different kinds of fruits and vegetables, it can be helpful
to combine them based on their characteristics and in various configurations.
For example, when juicing apples and oranges, first juice the soft fruit (oranges) then
the hard one (apples). This helps make the best juice possible.
When extracting juice from fresh herbs, e.g. mint or parsley, insert them into the juice
extractor between pieces of fruits and vegetables to achieve the best effect . If there is
only a small amount of herbs, insert them together with pieces of fruits or vegetables.
Fruits containing starches (banana, papaya, fig, avocado, mango etc.) are difficult to
juice (the generated mousse can clog the sieve). Such fruits may be prepared in a
food processor or blender. However, if a given juice flavour requires banana taste,
insert bananas into the juice extractor as the first or second piece of fruit. Mixing with
other fruit juices will help the banana nectar to flow more easily, but may sometimes
result in foaming.
Small fruits such as grapes or strawberries should be juiced in bunches, not
individually. This will provide best juicing results.
