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5
recommended usage chart
Fruit/Vegetable Preparation Hints and Tips
Apples Cut down to fit the feed tube. To maximise juice extraction
hard foods are best juiced
when at room temperature.
Carrots Cut down to fit the feed tube.
Pineapple Remove the leaves and stalks by slicing off
the top and base. Cut into lengthwise pieces.
To prevent the filter from
clogging clean the filter after
every large pineapple.
Seedless Grapes Remove stalks. Process small handfuls at
a time to maximise juice
extraction.
Tomatoes Cut down to fit the feed tube. A thick pulpy juice will be
produced rather than a
smooth juice.
Mangoes Remove tough skin and stones. The juice produced will be
very thick.
Melons Remove tough skin. –
Kiwi fruits Cut down to fit the feed tube. –
Soft berries- (Raspberries,
Blackberries etc.)
Juice whole.
Process small handfuls at
a time to maximise juice
extraction.
Harder berries- (Cranberries
etc.)
Beetroot (Raw) Remove leaves and peel. –
Leafy Vegetables- spinach,
kale, wheatgrass etc.
Wrap leaves into a bunch. –
Celery Juice whole. –
Cucumber Cut down to fit the feed tube. –
Citrus fruits- Oranges Peel and remove white pith. –
Fruit with stones or hard seeds
(Nectarines, Plums, Cherries
etc.)
Remove the stones or hard seeds before
juicing.
–
Pomegranates Open the fruit by scoring the outside skin and
breaking apart. Submerge in a large bowl of
cold water and remove the seeds from the
pulp (this helps to separate the seeds as they
will sink to the bottom of the bowl and the
white pulp will float to the top).
–
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