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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 well-balanced
healthy diet. Fresh fruit and vegetable
juices are an easy to make source of
vitamins and minerals. Juices are rapidly
absorbed into the blood stream therefore
being the quickest way in which the body can
digest nutrients.
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.
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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.
.
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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