TIPS ON JUICING cont’d
PREPARATION OF FRUIT AND VEGETABLES
•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 Fountain Professional 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 Fountain Professional makes invigorating, frothy orange juice. Simply peel the oranges and juice. (It is best to refrigerate oranges before juicing).
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with varying textures start with the softer textured ingredients on low speed then change to high speed for the harder textured ingredients.
If you are juicing herbs, sprouts or leafy green vegetables either wrap then together to form a bundle or juice them in the middle of a combination of ingredients on low speed to obtain the best extraction.
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 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.
To extract the maximum
amount of juice always push
the Food Pusher down slowly.
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