Fruit and vegetable facts, Tips on juicing, The right technique – Breville BJE200XL User Manual
Page 9: Using the pulp
17
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.
Note
Fruit and vegetable facts
18
Tips on juicing
continued
Fruit and
Best season
Storage
Nutritional value
Kilojoule/
vegetables
to buy
calorie count
Apples
Autumn/
Vented plastic bags
High in Dietary Fiber
200g Apple
Winter
in refrigerator
and Vitamin C
=300kj (72 cals)
Apricots
Summer
Unwrapped in
High in Dietary Fiber
30g Apricot
crisper of refrigerator
Contains Potassium
=85kj (20 cals)
Beetroot
Winter
Cut off tops, then
Good source Folate
160g Beetroot
refrigerate unwrapped
and Dietary Fiber
=190kj (45 cals)
Vitamin C and
Potassium Potasio
Blueberries
Summer
Cover in the
Vitamin C
125g Blueberries
refrigerator
=295kJ (70 cals)
Broccoli
Autumn/
Plastic bag in
Vitamin C,
100g Broccoli
Winter
refrigerator
Folate, B2, B5, E, B6
=195kj (23 cals)
and Dietary Fiber
Brussels
Autumn/
Unwrapped in crisper
Vitamin C,
100g Brussels
Sprouts
Winter
of refrigerator
B2, B6, E, Folate and
Sprouts
Dietary Fiber
=110kj (26 cals)
Cabbage
Winter
Wrap, trimmed in
Vitamin C,
100g Cabbage
the refrigerator
Folate, Potassium
=110kj (26 cals)
B6 and Dietary Fiber
Carrots
Winter
Uncovered in
Vitamin A, C, B6
120g Carrots
refrigerator
and Dietary Fiber
=125kj (30 cals)
Cauliflower
Autumn/
Remove outer leaves,
Vitamin C, B5, B6
100g Cauliflower
Winter
store in plastic bag
Folate Vitamin K
= 55kj (13 cals)
in refrigerator
and Potassium
Celery
Autumn/
Refrigerate in
Vitamin C and
80g stick
Winter
plastic bag
Potassium
=55kj (7 cals)
Cucumber
Summer
Crisper in
Vitamin C
280g Cucumber
refrigerator
=120kj (29 cals)
Fennel
Winter/
Crisper in
Vitamin C and
300g Fennel
Spring
refrigerator
Dietary Fiber
=145kj (35 cals)
Grapes
Summer
Plastic bag in
Vitamin C, B6 and
125g Grapes
(seedless)
refrigerator
Potassium
=355kj (85 cals)
Kiwi Fruit
Winter/
Crisper in
Vitamin C and
100g Kiwi Fruit
Spring
refrigerator
Potassium
=100Kj (40 cals)