Breville 800JEXL manual Getting the Right Blend, Using the Pulp

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NOTE

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 as with a combination of other fruit and vegetables.

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.

NOTE

To extract the maximum amount of juice always push the Food Pusher down slowly.

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 is 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 bake for a simple dessert. 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.

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