Catler JE 4011 - Manual (Page 22)

20
TIPS ON JUICING
• When using fruits with a hard core such
as pineapple, always remove this before
juicing.
• All fruits with pits, hard seeds or stones
such as nectarines, peaches, mangoes
and apricots must be pitted or deseeded
before juicing.
• Passionfruit pulp, peeled kiwi fruit
and berries can be processed without
removing seeds.
When using the Puree Extractor, use lower
speeds (speed 1 or 2). Always ensure motor is
running before adding fruit and/or vegetables
to feed tube.
NOTE
When juicing a variety of ingredients with
varying textures start with the softer textured
ingredients on low speed then change to
high speed 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 on low speed 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 then with a combination of other fruit and
vegetables.
NOTE
All fruit and vegetables produce diff erent
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.
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, colour,
texture and ingredient preferences are
a personal thing. Just think of some of your
favourite fl avours and foods – would they
work well together or would they clash.
Some strong fl avours could over power
the more subtle fl avours 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 fi bre 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.
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