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18
The inside information on juicing
Although the juice drinks contained in this booklet
were 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 fruits
and vegetables from an important part of a well-
balanced healthy 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 decide 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 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
(see the Fruit and Vegetable Facts chart on pages
21 and 22).
• Due to the high water content found in watermelon,
it is not recommended that watermelon be juiced
in the Juice Fountain.
• Keep your fruit and vegetables always ready for
juicing by washing them before storing.
• Most fruits and hardier type vegetables can be
stored at cool 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, guava, melons or pineapple, always peel
before juicing.
• Citrus fruit can be juiced in the Juice Fountain if
peeled first.
• All fruits with pits, hard seeds or stones such as
nectarines, 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.
Your Juice Fountain makes invigorating, frothy
orange juice. Simply peel the oranges and juice.
(Best to refrigerate oranges before juicing).
That’s the idea
™
19
The right technique
When juicing a variety of different ingredients of
varying textures, best results are gained by
alternating harder ingredients with softer ones. For
example, when juicing two hard vegetables such as
carrots and parsnips and a softer type, such as
tomatoes, start with the parsnips, then the tomato,
finishing with the carrots. By alternating between soft
and hard vegetables in this manner, it assists by
cleaning the stainless steel filter basket between the
vegetables. This enables the Juicer to extract the
maximum amount of juice from each vegetable.
If you are using herbs, sprouts or small leafy greens it
is a good idea to wrap them in a large lettuce or
spinach leaf or place them through the Feed Chute
between pieces of firmer vegetable.
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, a
nd juicing is not a science, the precise quantities of
any juice are not crucial to the success of a
particular mixture.
To extract the maximum amount of juice always
push the Food Pusher down slowly.
Note
Getting the right blend
It is not difficult 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, color, texture and ingredient
preferences are a personal thing. Just think of some
of your favorite flavors and foods. Would they work
well together or would they clash? Some strong
flavors could over power the more subtle flavors of
others. It is however, a good rule of thumb to
combine starchy, pulpy ingredients with those high
in moisture.
Experiment! Any fruit or vegetable that you enjoy can
go into your next drink. You may choose to use one
fruit to give a predominant flavor and accent it with a
hint of another flavor. The choices are limited only by
your imagination.
Using the pulp
The remaining pulp left after juicing fruit or vegetables
is mostly fiber 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.
There are a number of recipes contained in this book
for the use of pulp (refer to pages 32 to 35). Apart
from these, some of the other 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
meringue and baked for a simple dessert.
Quite apart from the consumption use, pulp is great
used in the garden for compost.
Tips on juicing
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