Filter
Top Products
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 Professional 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.
Hint:
Your Juice Fountain Professional makes
invigorating, frothy orange juice. Simply peel
the oranges and juice. (It is best to
refrigerate oranges before juicing).
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with
varying textures start with the softer
textured ingredients on low speed then
change to high speed for the harder
textured ingredients.
If you are juicing herbs, sprouts or leafy
green vegetables either wrap then together
to form a bundle or juice them in the middle
of a combination of ingredients on low speed
to obtain the best extraction.
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, the precise
quantities of any juice are not crucial to the
success of a particular mixture.
18
TIPS ON JUICING cont’d
If juicing herbs or leafy
green vegetables on their
own, the juice yield will be
low due to the nature of
centrifugal juicing, it is
advised to juice them with a
combination of other fruit
and vegetables.
To extract the maximum
amount of juice always push
the Food Pusher down slowly.