The Complete Idiot's Guide to Juicing - Ellen Brown [9]
Juicy Jive
Mangoes have a hard way and an easy way of being peeled, which varies fruit to fruit. If you’re having problems cutting away the skin, try peeling it from the other end. The stone (pit) is elliptical, and once you’ve determined its shape, cut a parallel slit on both sides to remove as much flesh as possible; then cut off any flesh remaining on the stone.
Nectarines. See Peaches.
Oranges. Oranges are a superb source of vitamin C. For juicing, it’s only necessary to peel an orange. The white pith will be ejected with the other pulp. When placing them in a blender, the best way to prepare oranges is to cut off the top and bottom so the orange will sit snugly on the work surface. Then use a serrated fruit knife to cut off the peel, including the white pith. Cut between the white lines that mark the sections, and the orange sections, sans peel, will pop right out. Yield: 8 ounces of juice per pound of oranges.
Papayas. Nutritionally, the papaya is best known as a source of the enzyme papain. Buy papayas somewhat soft and golden orange. If the fruit is hard, cut a small slice off both ends, then make a few lengthwise cuts into the flesh. The papaya will ripen in a few days at room temperature. Always peel the papaya and discard the peppery seeds before cubing it. Yield: 1 to 3 ounces of juice per pound of papaya.
Liquid Lingo
Papain is an enzyme that can ease indigestion and has been shown to protect the stomach from ulcers. It is also a tenderizer, so save papaya skins and toss them into a meat marinade to speed along tenderizing meats.
Peaches. Peaches, high in beta-carotene, are ripe if they’re soft when pressed gently. There’s no reason to peel peaches before pushing them through the juicer; however, you might want to peel them if they’re destined for the blender. If so, drop them into boiling water for 30 seconds, remove and drain lightly, and the skins will slip right off when you rub the fruit. Yield: 1 to 3 ounces of juice per pound of peaches.
Juicy Jive
There are two basic types of peaches, cling-stone and freestone. They taste similar, and the only difference is whether or not the flesh clings to the pit. Both make an excellent juice, and regardless of which you pick, choose the ripest peach you can find.
Pears. Fiber-rich pears are a good source of vitamin C and potassium. Pears ripen better off the tree, and it might take up to a week for them to ripen if they’re rock-hard when you buy them. You can substitute any variety of pear for another. Yield: 4 to 6 ounces of juice per pound of pears.
Pineapples. Pineapples are a good source of minerals, including potassium, calcium, iron, and iodine. Choose one that is fragrant and plump with an overall golden color, or allow it to sit at room temperature until it meets that description. Slice off the top and bottom so it sits flat on your work surface. Then, with a strong knife, slice off the peel. It’s not necessary to remove the tough core when juicing or pulping pineapples. Yield: 6 ounces of juice per pound of pineapple.
Juicy Jive
Plums have a crease on one side that runs parallel to the flat side of the pit. Slice plums lengthwise along the crease, and you should be able to see the pit. Discard it, and you’re ready to slice or dice.
Plums. Rich in antioxidant vitamin C, all the hundreds of species of plums are good in juices if they’re ripe. A plum is ripe if it’s soft when you gently press it with your finger. Just rinse plums before slicing them, and discard the pit. Peeling is not necessary. Yield: 4 ounces of juice per pound of plums.
Raspberries. Vitamin C is the big boast of succulent raspberries, which are now grown in a rainbow of colors, from classic red to golden amber. When choosing fresh raspberries, look at the bottom of the container, and choose one that has the least amount of juice, a sign that the berries are not damaged or moldy. Place berries in a bowl of water, stir them around to dislodge any lingering dirt, and then gently pat them dry on paper towels. Yield: