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TROUBLESHOOTING
PREPARATION OF FRUIT AND
VEGETABLES FOR JUICING
• If using fruits with hard or inedible skins
such as mangoes, citrus, melons and
pineapples, always peel before juicing.
• Some vegetables, such as cucumbers,
can be processed un-peeled depending
on the softness of the skin and the
juicing requirements.
• All fruits with large pits, hard seeds
or stones such as nectarines, peaches,
mangoes, apricots, plums and cherries
must be pitted before juicing.
• Ensure vegetables such as beetroots,
carrots etc have all soil removed, are
washed well and trimmed of leaves
before juicing.
• Citrus fruits can be juiced in the juicer
but remove the skin and excess pith
before juicing.
• A small amount of lemon juice can
be added to apple juice to reduce
discoloration.
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.
• Keep your fruit and vegetables ready for
juicing by washing them before storing.
• Most fruits and hardier type vegetables
can be stored at room temperature. The
more delicate and perishable items
such as berries, leafy greens, celery,
cucumbers and herbs should be stored
in the refrigerator until required.