Getting The Right Blend; Using The Pulp - Breville Juice Fountain Compact Manuel D'instructions

All fruit and vegetables produce different
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.
NOTE
To extract the maximum amount of juice
always push the food pusher down slowly.

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, color, texture
and ingredient preferences are a personal
thing. Just think of some of your favorite
flavors and foods – would they work well
together or would they clash. Some bold flavors
could over power the more subtle flavors of
others. It is however, a good rule of thumb is to
combine starchy, pulpy ingredients with those
high in moisture.

USING THE PULP

The remaining pulp left after juicing fruit or
vegetables is mostly fiber 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 bake for a simple dessert.
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.
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