Juicing Tips

  • Though combinations for juices are based largely on taste preference, it is always a good rule of thumb to combine starchy, pulpy ingredients with those high in moisture.
  • When juicing a variety of ingredients with varying textures, start with the softer textures ingredients on low speed and then change to high speed for the harder textured ones.
  • Pulp can be taken care of in a few ways. You can discard it once you are done, use it as a garden compost, or even use it in recipes like cakes, casseroles or soups.

Below is a suggestion guide for the speeds to use on some fruits and vegetables.

Fruit/VegetableSpeed
ApplesHIGH
Apricots (pit removed)LOW
BeetHIGH
BlueberriesLOW
BroccoliLOW
Brussels sproutsHIGH
CabbageLOW
CarrotsHIGH
CauliflowerLOW
CeleryHIGH
CucumberLOW
FennelHIGH
Grapes (seedless)LOW
Kiwi fruitLOW
MangoesLOW
MelonsLOW
Nectarines (pit removed)LOW
Oranges (peeled)HIGH or LOW
Peaches (pit removed)LOW
PearsHIGH (for hard)
LOW (for soft)
PineappleHIGH
Plums (pit removed)LOW
RaspberriesLOW
TomatoesLOW
WatermelonLOW