Breville the Juice Fountain Duo, BJE820XL manual Getting the right blend, Using The Pulp

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getting the right blend

It is easy to create great tasting juice. If you have been making your own vegetable and fruit juices, then you know how simple it is to invent new combinations. Taste, color, texture and ingredient preferences are a personal thing. Just think of some of your favorite flavors and foods – would they work well together or would they clash. Some bold flavors could over power the more subtle flavors of others. It is however, a good rule of thumb to combine starchy, pulpy ingredients with those high in moisture.

Using The Pulp

The remaining pulp left after juicing fruit or vegetables is mostly fiber and cellulose which, like the juice, contains vital nutrients necessary for the daily diet and can be used in many ways. However, like the juice, pulp should be used that day to avoid loss of vitamins. Some of the uses of pulp are to bulk out rissoles, thicken casseroles or soups or in the case of fruit, simply placed in a bowl topped with meringue and baked for a simple dessert. Quite apart from the consumption use, pulp is great used in the garden for compost.

NOTE

When using the pulp, there may be some pieces of fruit or vegetables remaining. These should be removed before using the pulp in any recipes

preparation of fruit & vegetables for puree extractor

•Only soft fruits should be used with the Puree Disc.

•When using fruits with hard inedible skins, such as mangoes, pineapple or kiwi, always peel before juicing.

•When using fruits with a hard core such as pineapple, always remove this before juicing.

•All fruits with pits, hard seeds or stones such as nectarines, peaches, mangoes and apricots must be pitted or seeded before juicing.

•Passionfruit pulp, peeled kiwi and berries can be processed without removing seeds.

NOTE

When using the Puree Disc only use Speed 1. Always ensure motor is running before adding fruit and/or vegetables to feed chute.

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