TIPS AND HINTS
Choose fresh fruit that is firm, not soft – it will yield more juice.
Always wash citrus fruit before juicing to remove pesticides and residues from handling.
Room temperature fruit will yield more juice than refrigerated fruit.
Roll fruits on the countertop with the palm of your hand a few times to increase juice yield.
Remove all seeds, but leave in pulp when using juice in baking – it will add flavor.
If a recipe calls for citrus “zest”, remove zest prior to juicing.
Freeze leftover juice in measured “juice cubes”, using ice cube trays. Thaw to use.
Choose oranges, lemons and limes with smooth, brightly colored skin. The best are firm, plump and heavy for their size. Small brown areas on the skin (“scald” spots) will not affect flavor or juiciness. Avoid lemons/limes with hard or shriveled skin.
Lemon and lime juice can be used inter- changeably in most recipes (margaritas are an exception).
Grapefruits should have thin, finely textured, brightly colored skin and firm yet springy to palm texture. The thinner the skin, the more juice.
Hollow skins that remain after juicing citrus fruit are nice containers for desserts such as sorbets.
“Sweet” oranges make the best juice, but you can make orange juice from any type of orange. “Sweet” oranges include both “juice” oranges and navel oranges. Navel oranges are identifiable by their promi- nent “navel” – their thick skins are much easier to peel, and are generally seed- less. “Juice” oranges have thinner skins, and often are chockfull of seeds.
Juice from pink grapefruit contains more vitamin A than from white grapefruit.
YIELDS
•Grapefruit – 1 medium grapefruit is approximately 1 pound and will yield about 1 cup of juice.
•Lemons – Approximately 4 to 6 lemons equal one pound and will yield about
1 cup of lemon juice. One lemon yields about 3 tablespoons juice and 2 to 3 teaspoons zest.
•Limes – Approximately 6 to 8 medium limes equal one pound, which will yield about 2/3 - 3/4 cup juice.
•Oranges – Approximately 2 to 4 oranges equal one pound and will yield about
1 cup of juice, 1 to 2 tablespoons zest.
BENEFITS
Citrus juice is an excellent source of vitamin C, but the juice begins to lose its vitamin power after squeezing. Fresh citrus juice loses 20% of its vitamin C potency within 24 hours. The best juice is “just squeezed”.
There is no comparison between the flavor of fresh lemon and lime juices and their purchased refrigerated or frozen counterparts. Fresh juice has significantly more flavor than the purchased juices and will make your finished recipes more flavorful.
OPERATION
1.Place juicer on a clean, dry counter.
2.Remove cover.
3.Place a glass or container under
5 3/8" under the spout.
4.Make sure spout is in the open position.
5.Slice fruit horizontally.
6.Place center of citrus fruit on the center of the juicing cone. For large and small citrus fruits, place palm of hand over the fruit.
4
