TROUBLESHOOTING
PURCHASING AND STORAGE OF FRUIT AND VEGETABLES
•Always wash fruit and vegetables before juicing.
•Always use fresh fruit and vegetables for juicing.
•To save money and obtain fresher produce, purchase fruit or vegetables that are in season.
•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 berries, leafy greens, celery, cucumbers and herbs should be stored in the refrigerator until required.
PREPARATION OF FRUIT AND VEGETABLES FOR JUICING
•If using fruits with hard or inedible skins such as mangoes, citrus, melons and pineapples, always peel before juicing.
•Some vegetables, such as cucumbers, can be processed
•All fruits with large pits, hard seeds or stones such as nectarines, peaches, mangoes, apricots, plums and cherries must be pitted before juicing.
•Ensure vegetables such as beetroots, carrots etc have all soil removed, are washed well and trimmed of leaves before juicing.
•Citrus fruits can be juiced in the juicer but remove the skin and excess pith before juicing.
•A small amount of lemon juice can be added to apple juice to reduce discoloration.
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