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Helpful hints for juicing
Preparing fruit and vegetables
Wash all fruit and vegetables well before
juicing.Thereisnoneedtopeelvegetables
that have a thin skin but a light scrub with
a clean sponge will help rid of any dirt that
maybestuckonoranywaxycoatings.
Peel fruit and vegetables that have a thick
skin such as melons, pineapple and citrus
fruit.
Juice only the freshest of fruit and vegetables
to get the most nutrients out of them and the
best flavours.
Cut large pieces of fruit, such as melons into
large wedges.
Some seeds from citrus fruits can be bitter
so you may want to remove some of the seeds
beforejuicing.
Remove seeds and stones from fruit such as
mangoes, papaya and stone fruit. This will
prevent the blade from getting damaged.
Juicing techniques
Whenjuicingdifferentfruitandvegetablesit
mayhelptojuiceindifferentcombinations.
Forexample,whenjuicingapplesand
oranges,juicethesoftfruit(oranges)first,
then follow with the hard fruit (apples)
second. This will help you to achieve the
maximumjuiceextractionfromthefruitand
vegetables.
Whenjuicingfreshherbssuchasmintor
parsley, add the herbs in between the fruit
and vegetables to get the most out of the
herb or if only using a small quantity, add the
herb at the same time as a piece of fruit and
vegetable.
Bananascanbehardtojuicebutthetaste
goesalongway.Whenjuicingablendof
fruit with bananas, add the banana as either
the first or second piece of fruit. The nectar
of the banana will sit inside the filtering
basket and as the remaining fruits are added
intothejuiceextractortheywillreleasethe
banana nectar throughout the rest of the
juiceresultinginfrothyflavoursomejuice.
Whenjuicingsmallfruitsuchasgrapesor
strawberries, add the fruit in handfuls rather
thanoneatatime,thiswillmaximisethe
amountofjuiceextracted.
Be aware that beetroot stains all other fruit
andvegetables.Ifjuicingseveraldifferent
juicecombinations,juicethedrinkwiththe
beetroot last, so as to not stain the other
drinks.
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