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It is easy to create great tasting juice. If you
have been making your own vegetable and fruit
juices, then you know how simple it is to invent
new combinations. Taste, colour, texture and
ingredient preferences are a personal thing. Just
think of some of your favourite flavours and
foods – would they work well together or would
they clash. Some strong flavours could over
power the more subtle flavours of others. It is
however, a good rule of thumb to combine starchy,
pulpy ingredients with those high in moisture.
Getting the right blend
The remaining pulp left after juicing fruit or veg-
etables is mostly fibre and cellulose which, like
the juice, contains vital nutrients necessary for
the daily diet and can be used in many ways.
However, like the juice, pulp should be used
that day to avoid loss of vitamins.
Some of the uses of pulp are to bulk out rissoles,
thicken casseroles or soups or in the case of
fruit, simply placed in a bowl topped with
Using the pulp
meringue and baked for a simple dessert. Quite
apart from the consumption use, pulp is great
used in the garden for compost.
NOTE:
When using the pulp, there may be some pieces
of fruit or vegetables remaining. These should
be removed before using the pulp in any recipes.
The right technique
When juicing a variety of ingredients with varying
textures start with the softer textured ingredients
then change to for harder texture ingredients. If
you are juicing herbs, sprouts or leafy green
vegetables either wrap then together to form a
bundle or juice them in the middle of a combination
of ingredients to obtain the best extraction.
If juicing herbs or leafy green vegetables on
their own, the juice yield will be low due to the
nature of centrifugal juicing, it is advised to
juice them as with a combination of other fruit
and vegetables.
All fruit and vegetables produce different
amounts of liquids. This varies within the same
group i.e. one batch of tomatoes can produce
more juice than another batch. Since juice
recipes are not exact, the precise quantities of
any juice are not crucial to the success of a par-
ticular mixture.
NOTE:
To extract the maximum amount of juice always
push the food pusher down slowly.
