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• Fresh juices should be consumed immediately.
They lose nutrients as they sit.
• Certain fruits should be peeled before juice
extracting. Examples are pineapples, melons,
mangoes, papayas, citrus – any fruit with skin that
you cannot eat. Also remove all pits and hard seeds
from peaches, cherries, mangoes, etc.
• If cucumbers are waxy, peel them before juicing.
• Juice the softer ingredients before the harder ones.
• When juicing herbs or leafy greens, juice them in the
middle of a combination of ingredients in order to
extract the greatest amount of juice.
• Use your taste to guide you on fruit and vegetable
combinations for juices. The recipes provided are a
guideline, but the possibilities are endless.
Experiment to discover your favorite combinations.
• Carrots make a great and tasty base for vegetable
juices, and apples do the same for fruit juices.
• Beets and carrots both have a naturally high
sugar content, so when added to vegetable juices
they can balance out any bitter flavors juiced
vegetables may have.
• It is also possible to make a healthier, fresher version
of your favorite cocktail with fresh juices.
• Blend fruit juices with sparkling water or seltzer to
make a natural soda.
Citrus Juicer
• Choose fresh fruit that is firm, not soft – it will yield
more juice.
• Always wash citrus fruit before juicing to remove
pesticides and residue.
• Room-temperature fruit will yield more juice than
refrigerated fruit.
APPROXIMATE YIELD — JUICE EXTRACTING CHART
FRUIT
Apple (eight sections)
Cantaloupe (peeled and seeded)
Grapes
Orange (peeled and quartered)
Papaya (peeled and seeded)
Peach (pitted)
Pear (quartered)
• Roll fruit on the countertop with the palm of your hand
a few times to increase juice yield.
• Remove all seeds, but leave in pulp when using juice
in baking – it will add flavor.
• Zest the citrus peel for recipes before using the fruit
for juicing. Freeze leftover juice into pre-measured
cubes using an ice cube tray. Thaw to use.
• Choose oranges, lemons and limes with smooth,
brightly colored skin.
• The best citrus fruits are firm, plump and heavy for
their size. Small brown areas on the skin ("scald"
spots) will not affect flavor or juiciness. Avoid lemons/
limes with hard or shriveled skin.
• Lemon and lime juice can be used interchangeably in
most recipes (margaritas are an exception).
• Grapefruits should have thin, finely textured, brightly
colored skin and be firm yet springy to palm texture.
• The thinner the skin, the more juice. Juice from pink
grapefruit contains more vitamin A than that from
white grapefruit.
• Use the hollowed-out citrus fruit skins that remain
after juicing as containers for desserts such as
sorbets.
• Sweet oranges make the best juice, but you can make
orange juice from any type of orange. Sweet oranges
include both juice oranges and navel oranges. Navel
oranges have a prominent navel and thick skin that's
easy to peel. They're generally seedless. Juice
oranges have thinner skins and are often chock-full
of seeds.
AMOUNT
1 medium (about 7 ounces)
1 cup, cubed
1 cup
1 medium (about 12 ounces)
½ fruit (about 1 pound
3 ounces)
1 medium (about 10 ounces)
1 medium (about 7 ounces)
6
YIELD
½ cup or 4 ounces
½ cup or 4 ounces
½ cup or 4 ounces
/
cup or 5 ounces
5
8
1 cup or 8 ounces
¼ cup or 2 ounces
½ cup or 4 ounces
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