15
Tips
INFORMATION ON JUICING
Many of the essential vitamins and minerals
in fruit and vegetables is found in the juice.
Liquids extracted from fresh fruits and
vegetables form an important part of a well-
balanced healthy diet. Juices are rapidly
absorbed into the blood stream therefore
being the quickest way in which the body
can digest nutrients.
Freshly extracted juices should be consumed
immediately after they have been processed
to avoid a loss of vitamin content.
PURCHASING AND STORAGE
OF FRUIT AND VEGETABLES
•
Always wash fruit and vegetables
before juicing.
•
Always use fresh fruit and vegetables
for juicing.
•
To save money and obtain fresher
produce, purchase fruit or vegetables
that are in season. Refer to the Fruit
and Vegetable Facts chart.
•
Keep your fruit and vegetables
ready for juicing by washing and
drying them before storing.
•
Most fruits and hardier type vegetables
can be stored at room temperature. The
more delicate and perishable items such
as tomatoes, berries, leafy greens, celery,
cucumbers and herbs should be stored
in the refrigerator until required.
PREPARATION OF FRUIT
AND VEGETABLES
•
If using fruits with hard or inedible
skins such as mangoes, citrus and
melons, always peel before juicing.
•
Some vegetables, such as cucumbers,
can be processed un-peeled
depending on the softness of the skin
and the juicing requirements.
•
All fruits with large pits, hard seeds
or stones such as nectarines, peaches,
mangoes, apricots, plums and cherries
must be pitted before juicing.
•
Ensure vegetables such as beetroot, carrots,
etc. have all soil removed, are well washed
and trimmed of leaves before juicing.
•
Ensure fruits such as strawberries
are hulled before juicing and pears
have their stalks removed.
•
Citrus fruit can be juiced in the juicer
but remove the skin and excess
pith before juicing, as the skin and
pith can make the juice bitter.
•
A small amount of lemon juice can be added
to apple juice to reduce discolouration.
