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4
TIPS AND HINTS
Choose fresh fruit that is firm, not
soft – it will yield more juice.
Always wash citrus fruit before
juicing to remove pesticides and
residues from handling.
Room-temperature fruit will yield
more juice than refrigerated fruit.
Roll fruits on the countertop with the
palm of your hand a few times to
increase juice yield.
Remove all seeds, but leave in pulp
when using juice in baking – it will
add flavor.
If a recipe calls for citrus “zest,”
remove zest prior to juicing.
Freeze leftover juice in measured
“juice cubes,” using ice cube trays.
Thaw to use.
Choose oranges, lemons and limes
with smooth, brightly colored skin.
The best are firm, plump and heavy
for their size. Small brown areas on
the skin (“scald” spots) will not affect
flavor or juiciness. Avoid lemons/
limes with hard or shriveled skin.
Lemon and lime juice can be used
interchangeably in most recipes
(margaritas are an exception).
Grapefruits should have thin, finely
textured, brightly colored skin and
be firm yet springy to palm texture.
The thinner the skin, the more juice.
Hollow skins that remain after juicing
citrus fruit are nice containers for
desserts such as sorbets.
Sweet oranges make the best juice,
but you can make orange juice from
any type of orange. Sweet oranges
include both juice oranges and navel
oranges. Navel oranges are
identifiable by their prominent navel –
their thick skins are much easier to
peel, and are generally seedless.
Juice oranges have thinner skins,
and often are chock-full of seeds.
Juice from pink grapefruit contains
more vitamin A than from white
grapefruit.
YIELDS
• Grapefruit – 1 medium
grapefruit is approximately 1
pound and will yield about 1
cup of juice.
• Lemons – Approximately 4 to 6
lemons equal one pound and
will yield about 1 cup of lemon
juice. One lemon yields about 3
tablespoons juice and 2 to 3
teaspoons zest.
• Limes – Approximately 6 to 8
medium limes equal one
pound, which will yield about
2
∕
3
– ¾ cup of juice.
• Oranges – Approximately 2 to 4
oranges equal one pound and
will yield about 1 cup of juice, 1
to 2 tablespoons zest.
BENEFITS
Citrus juice is an excellent source of
vitamin C, but the juice begins to
lose its vitamin power after
squeezing. Fresh citrus juice loses
20% of its vitamin C potency within
24 hours.
The best juice is “just squeezed.”
There is no comparison between the
flavor of fresh lemon and lime juices
and their purchased refrigerated or
frozen counterparts. Fresh juice has
significantly more flavor than the
purchased juices and will make your
finished recipes much tastier.
OPERATION
1. Place juicer on a clean, dry
counter.
2.
Remove the cover and select
low, medium or high pulp setting
on the reamer/sieve assembly by
rotating the cone according to
the arrows.
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