Fresh Fruit Juicing: Methods and Mechanics
Juice does not keep well. It is a fleeting product that starts to lose its vibrancy the moment the cellular walls of the fruit are ruptured. Treat the process as a momentary event rather than a storage project.
Cold and clean is the only way.
Chill your fruit in the refrigerator for at least two hours before processing to ensure the juice remains crisp. Clean the skin thoroughly, as anything on the exterior of the fruit will end up in the glass.
- masticating or centrifugal juicer
- paring knife
- fine mesh strainer
- glass pitcher
What goes in.
- 4large crisp apples (Granny Smith or Fuji)
- 1 lbfirm pears
- 1/2lemon, peeled
Preventing Oxidation
Add a small amount of citrus, like lemon or lime, immediately to your juice. The citric acid acts as a buffer against oxygen, keeping the juice from turning brown or metallic within minutes.
The method.
Prep the fruit
Remove all stems, pits, and seeds. Seeds can introduce bitterness or damage the internal components of a masticating juicer.
Cut to size
Cut fruit into chunks that fit comfortably into your juicer's chute. Do not force them; let the machine pull the pieces down at its own pace.
Extract
Run the fruit through the machine. If using a centrifugal model, feed items in steadily; for masticating models, alternate between soft and hard produce to keep the gears clear.
Strain
Even the best machines leave pulp. Pour the finished juice through a fine mesh strainer into your pitcher to ensure a clean, smooth mouthfeel.
Other turns to take.
The Earthy Base
Add two medium carrots to the apples; the beta-carotene provides a weight and sweetness that balances the acidity of the fruit.
Herbal infusion
Process a handful of fresh mint or basil leaves between two pieces of fruit to effectively extract their oils.
When it doesn't go to plan.
Clean the juicer components immediately after use; once the pulp dries on the mesh screens, it becomes cement.
If your juice feels flat, a pinch of sea salt will draw out the fruit's natural sweetness.
Never juice fruit that has soft, bruised spots as these produce a cloudy, fermented flavor.
The ones that keep coming up.
Why does my juice separate in the fridge?
This is natural. The heavier particles settle and the lighter liquids rise. Simply stir or shake the container before serving.
Can I save the pulp?
Yes, it is excellent for adding fiber to muffins or incorporating into vegetable stocks, provided it is used within 24 hours.
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