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Refer to care and cleaning page 13. The inside information on juicing Although juice drinks are usually 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 fruit and vegetables form an important part of a well- balanced 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 in them. You select the ingredients and decide if you need to use sugar, salt or other flavoring agents. Freshly extracted juices should be consumed just after they have been made to avoid a loss of vitamin content. 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. • Keep your fruit and vegetables ready for juicing by washing them before storing. • Most fruits and hardier type vegetables can be stored at 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. Preparation of fruit and vegetables • If using fruits with hard or inedible skins such as mangoes, guava, melons or pineapple, always peel before juicing. • Citrus fruit can be juiced in the Juice Fountain if peeled first. • All fruits with pits, hard seeds or stones such as nectarines, peaches, mangoes, apricots, plums and cherries must be pitted before juicing. • A small amount of lemon juice can be added to apple juice to prohibit browning. Your Juice Fountain makes invigorating, frothy orange juice. Simply peel the oranges and juice. (It is best to refrigerate oranges before juicing). Note Fruit and vegetable facts Tips on juicing continued Fruit and vegetable facts Tips on juicing continued The right technique When juicing a variety of ingredients with varying textures start with the softer textured ingredients then change to for harder texture ingredients. If you are juicing herbs, sprouts or leafy green vegetables either wrap them together to form a bundle or juice them in the middle of a combination of ingredients to obtain the best extraction. If juicing herbs or leafy green vegetables on their own, the juice yield will be low due to the nature of centrifugal juicing, it is advised to juice them with a combination of other fruit and vegetables. Note 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, 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. Note Getting the right blend It is easy 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 ingredient preferences are a personal thing. Just think of some of your favorite flavors and foods – would they work well together or would they clash. Some strong flavors could over-power the more subtle flavors of others. It is however, a good rule of thumb to combine starchy, pulpy ingredients with those high in moisture. Using the pulp The remaining pulp left after juicing fruit 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. Some of the uses of pulp are to bulk out rissoles, thicken casseroles or soups or in the case of fruit, simply placed in a bowl topped with meringue and baked for a simple dessert. Apart from consumption, pulp is great used in the garden for compost. 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. Fruit and vegetables Best season to buy Storage Nutritional value Kilojoule/ calorie count Apples Autumn/ Winter Vented plastic bags in refrigerator High in Dietary Fiber and Vitamin C 200g Apple =300kj (72 cals) Apricots Summer Unwrapped in crisper of refrigerator High in Dietary Fiber Contains Potassium 30g Apricot =85kj (20 cals) Beetroot Winter Cut off tops, then refrigerate unwrapped Good source Folate and Dietary Fiber Vitamin C and Potassium Potasio 160g Beetroot =190kj (45 cals) Blueberries Summer Cover in the refrigerator Vitamin C 125g Blueberries =295kJ (70 cals) Broccoli Autumn/ Winter Plastic bag in refrigerator Vitamin C...