The Right Blend
•It is not difficult to create great tasting juice. If you have been making your own vegetable and fruit juices, then you know how simple it is to invent new combinations. Taste, color, texture and ingredients are all personal preferences. Just think of some of your favorite flavors and foods; would they work well together or would they clash? Some strong flavors could overpower the more subtle flavors of others. It is, however, a good rule of thumb to combine starchy, pulpy ingredients with those high in moisture.
•Experiment! Any fruit or vegetable that you enjoy can go into your next drink. You may choose to use one fruit to give a predominant flavor and accent it with a hint of another flavor. The choices are limited only by your imagination.
Using The Pulp
•The remaining pulp left after juicing fruits or vegetables is mostly fiber and cellulose which, like the juice, contains vital nutrients necessary for the daily diet and can be used in many ways. However, like the juice, pulp should be used that day to avoid loss of vitamins.
•There are a number of recipes that use pulp. You can also use pulp to thicken casseroles or soups.
•Pulp is great used in the garden for compost.
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