TIPS ON JUICING
THE INSIDE INFORMATION ON JUICE
Although the juice drinks contained in this booklet were developed with flavor, 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 form an important part of a
When you make your own juices, you have complete control over what you include. You select the ingredients and decide if you need to use sugar, salt or other flavoring agents. Freshly extracted juices should be drunk 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 21 and 22).
•Due to the high water content found in watermelon, it is not recommended that watermelon be juiced in the Juice Fountain.
•Keep your fruit and vegetables always ready for juicing by washing them before storing.
•Most fruits and hardier type vegetables can be stored at cool 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.
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TIPS ON JUICING cont’d
PREPARATION OF FRUIT AND VEGETABLES
•If using fruits with hard or inedible skins such as melons, mango and kiwi fruit always peel before placing in the Juicer. Pineapples only require tops to be removed prior to juicing, not the skin.
•Citrus fruit can be juiced in the Juice Fountain Professional if peeled first.
•All fruits with pits and seeds or stones such as nectarines, peaches, 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 Fountain Professional makes invigorating, frothy orange juice. Simply peel the oranges and juice. (Best to refrigerate oranges before juicing.)
THE RIGHT TECHNIQUE
When juicing a variety of different ingredients of varying textures, best results are gained by alternating harder ingredients with softer ones. For example, when juicing two hard vegetables such as carrots and parsnips and a softer type, such as tomatoes, start with the parsnips, then the tomato, finishing with the carrots. By alternating between soft and hard vegetables in this manner, it assists by cleaning the stainless steel filter basket between the vegetables. This enables the Juicer to extract the maximum amount of juice from each vegetable.
If you are using herbs, sprouts or small leafy greens it is a good idea to wrap them in a large lettuce or spinach leaf or place them through the Feed Chute between pieces of firmer vegetable.
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, and juicing is not a science, the precise quantities of any juice are not crucial to the success of a particular mixture.
To extract the maximum
amount of juice always
push the Food Pusher
down slowly.
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