TIPS ON JUICING
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 from an important part of a
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 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 (see the Fruit and Vegetable Facts chart on pages 16 and 17).
•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
•If using fruits with hard or inedible skins such as mangoes, guava, melons or pineapple, always peel before juicing.
•Citrus fruit can be juiced in the 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 before juicing.
•A small amount of lemon juice can be added to apple juice to prohibit browning.
HINT: Your Juice Extractor makes invigorating, frothy orange juice. Simply peel the oranges and juice. (It is best to refrigerate oranges before juicing).
14
JE16_New.pmd | 14 | 3/24/2006, 4:17 PM |
