Juicing Tips

  • Fruits with hard or inedible skins should be peeled before juicing, including mangoes, guavas, melons, citrus fruits, etc.
  • Some vegetables, suck as cucumbers, can be processed unpeeled depending on the softness of the skin and whether or not you like the taste of the skin in your juice.
  • Fruits with hard seeds or pits must be pitted before juicing, including nectarines, peaches, mangoes, plums and cherries as the skin and pith can make the juice bitter.
  • Citrus fruits with thick pith or skin should be peeled before juicing, including oranges, lemons, mandarins, etc.
  • Trim leaves and wash vegetables to remove earth/coil, including carrots, beets, and spinach.
  • Trim, hull, and remove stalks before juicing including strawberries, apples, pears, etc.
  • When juicing a variety of ingredients with varying textures, start with the softer texture ingredients on the LOW speed setting and then gradually change to the high speed for the harder textured ingredients.
  • If juicing herbs, sprouts or other leafy green vegetables, either wrap them together to form a bundle and alternate with more solid ingredients for the best extraction.
  • Fruits and vegetables produce different amounts of liquids, and can very between batches or at different times of the year. Juice recipes are not exact, so therefore the precise quantities of any juice are not crucial to the success of any particular mixture.
  • Allow the motor to reach full speed before putting ingredients in the chute. Pressing ingredients down before the juicer reaches full speed can cause the motor to stall or overload. Use gentle moderate pressure on the plunger. Lower pressure produces a better juice yield. Always push slowly on the pressure for the maximum amount of juice production.

Pulp Tips

  • The pulp left after juicing fruit and vegetables is mostly fiber and cellulose which, like the ingredients in the juice, are important for a daily diet and can be used in many ways. However it is always important to use the pulp the day that it’s made.
  • Many recipes utilize the pulp in varying types of food including rissole mixtures, thickening casseroles, soups, even home-made breads.
  • Fruit pulp can be placed in a heat proof bowl, topped with meringue and baked in the oven for a simple dessert.
  • When using the pulp there may be some pieces of fruit or vegetables remaining. These should be removed before using the pulp in any recipes.
  • Aside from cooking and baking, the pulp can be used to create compost for the garden.

What to Juice

Fruit and VegetablesBest Season to BuyStorageNutritional ValueCalorie Count
ApplesFall/WinterVented Plastic Bags in RefrigeratorVitamin C, Dietary Fiber166g Apple = 80 Calories
ApricotsSummerUnwrapped in Crisper of RefrigeratorPotassium, Dietary Fiber55g Apricot = 19 Calories
BeetWinterCut off tops, then Refrigerate UnwrappedVitamin C, Folate, Dietary Fiber, Potassium160g Beet = 79 Calories
BlueberriesSummerCover in the RefrigeratorVitamin C100g Blueberries = 52 Calories
BroccoliFall/WinterPlastic bag in RefrigeratorVitamin C, B2, B5, B6, E, Folate, Dietary Fiber100g Broccoli = 31 Calories
CabbageWinterWrapped, Trimmed in RefrigeratorVitamin C, B6, Folate, Dietary Fiber, Potassium100g Cabbage = 22 Calories
CarrotsWinterWrapped, Trimmed in the refrigeratorVitamin C, B6, Beta-Carotene, Potassium100g Carrots = 33 Calories
CauliflowerFall/WinterRemove Outer Leaves, Store in Plastic Bag in Refrigerator.Vitamin C, B5, B6, Folate Potassium100g Cauliflower = 24.5 Calories
CeleryFall/WinterRefrigerate in Plastic BagVitamin C, Potassium100g Celery Stick = 15 Calories
CucumberSummerCrisper in RefrigeratorVitamin C100g Cucumber = 12 Calories
FennelFall to SpringRefrigerateVitamin C, Folate, Dietary Fiber100g Fennel = 19 Calories
GrapefruitAll Year RoundRoom TemperatureVitamin C, Bioflavonoids, Lycopene, Dietary Fiber100g Grapefruit = 33 Calories
SummerPlastic Bag in RefrigeratorVitamin C, B6, Potassium100g Grapes = 60 - 83 Calories
KaleFall/WinterCrisper in RefrigeratorVitamin C, K, Beta-Carotene, Folate, Dietary Fiber100g Kale = 49 Calories
Kiwi FruitWinter/SpringCrisper in RefrigeratorVitamin C, Potassium100g Kiwi Fruit = 52 Calories
MangoesSummerCovered in RefrigeratorVitamin A, C, B1, B6, Potassium207g Mango = 113 Calories
Melons including WatermelonSummer/FallCrisper in RefrigeratorVitamin C, Folate, Beta-Carotene, Dietary Fiber200g Melon = 50 Calories
NectarinesSummerCrisper in the RefrigeratorVitamin C, B3, Potassium, Dietary Fiber151g Nectarines = 66 Calories
OrangesWinter/Fall/SpringCool, Dry Place for 1 week, Transfer to Refrigerator to keep longerVitamin C131g Oranges = 54 Calories
PeachesSummerRipen at Room Temperature then RefrigerateVitamin C, Beta-Carotene, Potassium, Dietary Fiber100g Peaches = 42 Calories
PearsFall/WinterRipen at Room Temperature then RefrigerateVitamin C, E, Dietary Fiber161g Pears = 93 Calories
PineappleSpring/SummerStore in a Cool PlaceVitamin C, E, Dietary Fiber100g Pineapple = 43 Calories
SpinachAll Year RoundRefrigerateVitamin C, B6, E, Beta-Carotene, Folate, Magnesium, Potassium, Dietary Fiber100g Spinach = 15 Calories
Sweet PotatoAll Year RoundStore in a Cool PlaceVitamin C, E, Beta-carotene, Dietary Fiber100g Sweet Potato = 65 Calories
TomatoesLate Winter to Early SummerRipen at Room Temperature then RefrigerateVitamin C, E, Lycopene, Folate, Dietary Fiber100g Tomatoes = 15 - 17 Calories