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TIPS ON JUICING
THE INSIDE INFORMATION ON JUICING
Although juice drinks are usually developed with flavour, texture and aroma at the
forefront, the health benefits certainly add to the pleasurable taste experience.
95% of the nutrient content of fruit and vegetables is found in the juice. Liquids
extracted from fresh fruit and vegetables form an important part of a wellbalanced
diet. Fresh fruit and vegetable juices are an easy to make source of vitamins and
minerals.
Juices are rapidly absorbed into the blood stream therefore being the quickest way
in which the body can digest nutrients. When you make your own juices, you have
complete control over what you include in them. You select the ingredients and deci-
de if you need to use sugar, salt or other flavouring agents. Freshly extracted juices
should be consumed just after they have been made to avoid a loss of vitamin con-
tent.
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.
• Keep your fruit and vegetables ready for juicing by washing 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,
cucumber and herbs should be stored in the refrigerator until required.
PREPARATION OF FRUIT AND VEGETABLES
• If using fruit with hard or inedible skins such as mangoes, guava, melons or pine-
apple, always peel before juicing.
• Citrus fruit can be juiced in the juicer if peeled first.
• All fruits with pits, hard seeds or stones such as nectarine, peaches, mangoes,
apricots, plums and cherries must be pitted before juicing.
• A small amount of lemon juice can be added to apple juice to prohibit browning.
Note: Your juicer makes invigorating, frothy orange juice. Simply peel the oranges
and juice.(It is best to refrigerate oranges before juicing).