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Fruit/Vegetable Preparation Hints and Tips
Apples Cut down to fit the feed tube. To maximise juice
extraction hard foods
are best juiced when at
room temperature.
Carrots Cut down to fit the feed tube.
Pineapple Remove the leaves and stalks by slicing
o the top and base. Cut into length-
wise pieces.
To prevent the filter
from clogging clean the
filter after every large
pineapple.
Seedless Grapes Remove stalks. Process small handfuls
at a time to maximise
juice extraction.
Tomatoes Cut down to fit the feed tube. A thick pulpy juice will
be produced rather than
a smooth juice.
To prevent the filter
from clogging, clean the
filter after every 500g of
tomatoes processed.
Mangoes Remove tough skin and stones. The juice produced will
be very thick.
Melons Remove tough skin.
Kiwi fruits Cut down to fit the feed tube.
Soft berries- (Raspberries,
Blackberries etc.)
Juice whole.
Process small handfuls
at a time to maximise
juice extraction.
Harder berries- (Cranber-
ries etc.)
Beetroot (Raw) Remove leaves and peel.
Leafy Vegetables- spinach,
kale, wheatgrass etc.
Wrap leaves into a bunch.
Celery Juice whole.
Cucumber Cut down to fit the feed tube.
Citrus fruits-
Oranges
Peel and remove white pith.
Fruit with stones or hard
seeds (Nectarines, Plums,
Cherries etc.)
Remove the stones or hard seeds be-
fore juicing.
Pomegranates Open the fruit by scoring the outside
skin and breaking apart. Submerge in
a large bowl of cold water and remove
the seeds from the pulp (this helps to
separate the seeds as they will sink to
the bottom of the bowl and the white
pulp will float to the top).
8


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