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juicing tips
the inside information on juice
Although the juice drinks contained in this booklet were developed with flavour, texture and
aroma at the forefront, the health benefits certainly add to the pleasurable taste experience.
95% of the nutrient content of fruit and vegetables is found in the juice. Liquids extracted from
fresh fruits and vegetables form an important part of a well-balanced healthy diet. Fresh fruit and
vegetable juices are an easy way to introduce a source of vitamins and minerals to your diet. Juices
are rapidly absorbed into the blood stream therefore being the quickest way in which the body
can digest nutrients.
When you make your own juices, you have complete control over what you include in them. You
select the ingredients and decide if you need to use sugar, salt or other flavouring agents.
Freshly extracted juices should be consumed just after they have been made to avoid a loss of
vitamin content.
purchasing and storing fruit and vegetables
•
To save money and obtain fresher produce, purchase fruit or vegetables that are in season—
see the fruit and vegetable facts chart.
•
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 tomatoes, berries, leafy greens, celery, cucumbers and
herbs should be stored in the refrigerator until required.
preparation of fruit and vegetable
•
Always use fresh fruit and vegetables for juicing.
•
Always wash fruit and vegetables before juicing.
•
If you are using fruits with hard or inedible skins such as mangoes, guava, melons or
pineapple, always peel them before juicing.
•
Citrus fruit can be juiced in your juice extractor if peeled first.
•
All fruits with pits, hard seeds or stones such as nectarines, peaches, mangoes, apricots,
plums and cherries must be pitted or destoned before juicing.
•
A small amount of lemon juice can be added to apple juice to prohibit browning.
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