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11
JUICING TIPS
These tips will help you maximize the quality and quantity of your juice output.
Use fresh, ripe produce. In-season produce will produce the most juice with the best
avor and highest nutrient content. Avoid fruit with low water content, such as
bananas, avocados, papayas, and gs. They’re best processed in a blender or food
processor instead of a juicer.
Leave thin peels and skins on. Only thick, inedible peels such as those of oranges,
melons, and pineapples need to be removed before juicing. (Pineapple cores should
also be removed.)
Remove pits and stones before juicing. Nectarines, peaches, mangoes, plums, and
cherries must be pitted before juicing. Small seeds, such as apple seeds, will be ltered
out with the pulp.
Leave some vegetables whole. Depending on their size, many cucumbers, carrots,
tomatoes, and apples can be processed whole. Put carrots in the feed tube stem end
down.
Bundle leafy greens for processing. To get the best extraction from leafy greens,
roll a few into a bundle and push them through stem side up.
Push the feed tube pusher down slowly. Juicing slowly ensures you’ll extract the most
juice.
Start with softer produce. When juicing a variety of ingredients, start with the softer
produce on Speed 1 (Low), then increase the speed to Speed 2 (High) for harder
produce. To inhibit browning, add a few drops of lemon juice to the pitcher before
juicing; this is especially helpful with apple, juice, which oxidizes quickly.
Enjoy your juice right away. Fresh-made juice loses avor and nutrients over time.
If juicing ahead, store the juice airtight in the fridge.
Don’t chuck the pulp. High in ber and nutritious, it can be used in soups, scrambled
eggs, mufns, or other baked goods. Alternatively, it makes a great addition to garden
compost.
Line the pulp container with a used produce bag for easy cleanup. If you plan to use
the pulp for compost, line it with a biodegradable compost bag.
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