Catler JE 8011 - Manual (Page 31)

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TIPS ON USING THE JUICE EXTRACTOR
GETTING THE RIGHT BLEND
It is easy to create great tasting juice. If you have
been making your own vegetable and fruit juic-
es, then you know how simple it is to invent new
combinations. Taste, colour, texture and ingredi-
ent preferences are a personal thing. Just think
of some of your favourite flavours and foods
– would they work well together or would they
clash. Some strong flavours could over power
the more subtle flavours 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 veg-
etables is mostly fibre 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.
Quite apart from the consumption use, pulp is
great used in the garden for compost.
NOTE:
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.