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7
• Use your taste to guide you on fruit and veg-
etable combinations for juices. The recipes
provided are a guideline, but the possibilities
are endless. Experiment to discover your
favorite combinations.
• Carrots make a great and tasty base for
vegetable juices, and apples do the same for
fruit juices.
• Beets and carrots both have a naturally high
sugar content, so when added to vegetable
juices they can balance out any bitter flavors
juiced vegetables may have.
• It is also possible to make a healthier, fresher
version of your favorite cocktail with fresh juices.
• Blend fruit juices with sparkling water or seltzer
to make a natural soda.
TIPS AND HINTS
Citrus Juicer
• Choose fresh fruit that is firm, not soft – it will
yield more juice.
• Always wash citrus fruit before juicing to remove
pesticides and residue.
• Room-temperature fruit will yield more juice than
refrigerated fruit.
• Citrus fruit should always be washed prior to
juicing. Rolling it a few times on the counter
prior to juicing will help obtain a higher yield
of juice.
• Roll fruit 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.
•
Zest the citrus peel for recipes before using the
fruit for juicing. Freeze leftover juice into pre-mea-
sured cubes using an ice cube tray. 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 interchange-
ably 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. Juice from
pink grapefruit contains more vitamin A than that
from white grapefruit.
• Use the hollowed-out citrus fruit skins that
remain after juicing as 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 have a prominent
navel and thick skin that’s easy to peel skin.
They’re generally seedless. Juice oranges have
thinner skins and are often chock-full of seeds.
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