Helpful Hints for Slow Juicing
Important: For best juicing results, feed fruit and vegetables slowly into the food chute to allow maximum juice extraction and performance.
Preparing Fruit and Vegetables
Wash all fruit and vegetables well before juicing. There is no need to peel vegetables that have a thin skin but a light scrub will help rid any dirt that may be stuck on or any waxy coatings.
Peel fruit and vegetables that have a thick skin such as melons, pineapple and some citrus fruits.
Nutrition Tip: Leave the skin on lemons and limes when juicing for increased flavour and nutritional value.
Juice only the freshest of fruit and vegetables to get the most juice from them and the best flavours.
Nutrition Tip: Chop and prepare fruit and vegetables just before juicing to retain more nutrients.
Cut large pieces of fruit, such as melon and apples into large long wedges.
Some seeds from citrus fruits can be bitter so you may want to remove some of the seeds for a less bitter juice.
Remove seeds and stones from fruit such as mangoes, papaya and stone fruit. This will prevent the slow juicer from becoming damaged.
Juicing techniques
When juicing different fruit and vegetables, the order in which they are juiced can affect juice yield. For maximum juice extraction juice the softer fruit or vegetables first followed by the harder fruit or vegetables.
When juicing leafy greens such as kale or fresh herbs, add between other fruit and vegetables for maximum yield. If only using a small quantity, add at the same time as another piece of fruit or vegetable.
Leafy greens and fibrous vegetables such as celery and rhubarb should be chopped
into 3cm pieces before juicing.
Hard vegetables such as carrots should be chopped into thin strips for best results.
When juicing bananas, add as the first or second ingredient. The nectar of the banana will remain inside the filter basket and as the remaining fruit is added into the slow juicer, they will release the banana nectar throughout the rest of the juice.
When juicing small fruit such as grapes or strawberries, add the fruit in handfuls rather than one at a time, this will maximise the amount of juice extracted.
Be aware that beetroot stains all other fruit and vegetables. If juicing several different juice combinations, juice the drink with the beetroot last, so as not to stain the other drinks.
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