Juicing Prep Guide
Apples: Wash and slice to fit into your juicer. Apples can either juiced with or without the seeds and core. Leave the skin on when juicing. Apple skins contain much of the nutritional benefits of the fruit.
Apricots: Rinse and slice in half to remove the pit. Cut to into pieces to fit in
Asparagus: Rinse the stalks carefully and slice into pieces to fit into your juicer.
Avocado: You can blend your juices in a blender with an avocado to thicken it up. Never put an avocado in your juicer.
Bananas: Similar to the avocado, never juice bananas. Bananas are best to blend with your juices in a blender with a banana to thicken it up. Although you can’t juice bananas, you can juice their peels. You can also add these peels to your smoothies.
Beets: Beets may be juiced with or without the skins. Peel your beets before juicing them if you want to avoid the unpleasant taste that many people complain about after juicing an unpeeled beet. Slice beets to fit into your juicer. The beet greens may also be juiced.
Bell peppers: Rinse and remove the stem. It is ok to juice the seeds. Cut to size and juice.
Blackberries: Rinse in a strainer. Blackberries don’t keep well after being rinsed. It’s best to wash them the day you plan to juice them.
Blueberries: Rinse blueberries in a strainer before juicing.
Broccoli: Rinse and then slice to fit into your juicer if needed and juice it all from the stalk to the head.
Butter lettuce: Rinse leaves individually, checking for dirt and sand. There is no need to remove the stems. Roll the leaves up and juice them.
Cabbage: Green and red cabbage are great for juicing. Select a cabbage head that is firm with crisp leaves. Cut the cabbage in quarters, or smaller if needed, so it easily fits into the juicer. Red cabbage makes a great substitute for beets in any juice recipe that calls for beets.
Cactus Pears: Peel and cut to size if needed before juicing
Cantaloupe: Remove the rind, flesh and seeds before juicing.
Carrots: Rinse carrots thoroughly before juicing. Leave the skins on the carrots while juicing.
Celeriac/Celery root: Wash carefully, as grit can get stuck in the nooks and crannies of this root vegetable. As with beets, if you don’t prefer an earthy taste, peel the celeriac first. Cut to fit your juicer.
Celery: Rinse thoroughly and juice the entire celery stalk.
Chard: Rinse chard leaves individually. Check for dirt and sand. No need to remove the stems. Roll the leaves up and run through your juicer. Leafy greens move best through your juicer when followed by a harder fruit or vegetable, like apples, celery, or cucumbers.
Cherries: Rinse cherries and use a small paring knife to remove the small pits before juicing.
Chayotes: Wash and chop chayotes to fit your juicer.
Collard greens: Wash the large leaves and roll up before juicing.
Cranberries: Rinse cranberries before juicing. Juice them with something sweet because these are really tart.
Cucumbers: There is no need to peel cucumbers before juicing. Cut and slice to fit into your juicer.
Dandelion: Juice as you would any other leafy green. Wash leaves and roll up. Push through with firmer produce.
Eggplant: When juicing eggplant(s), make sure to rinse before juicing and leave the skins on. Make sure you juice the eggplant as soon as you buy it so that the peels don’t bitter over time.
Fennel bulbs: Rinse and cut them to fit through your juicer
Grapefruit: Peel and try to keep as much of the white pith on as possible since the pith contains nutrients that help your body absorb the vitamin C and other amazing antioxidants found in grapefruit. Cut to size to fit into your juicer and juice. Juice the seeds as well.
Grapes: Wash your grapes, remove them from their stems, and add them through your juicer. All color grapes are suitable for juicing. Red and purple grapes contain resveratrol. Resveratrol is an antioxidant that helps to protect your body against free radical damage that leads to aging and disease. Organic red grapes with the skins left on has higher concentrations of reseveratrol than what is found in red wine.
Jicama: Wash, slice, but don’t peel jicama before adding it to your juicer.
Kale: Rinse kale and remove any hard stems before juicing. Role kale leaves into balls before juicing.
Kiwi: Rinse kiwi, including the seeds and skin, before juicing. Kiwi skins are full of nutritional benefits. The skins are high in antioxidants and has three times the antioxidants of the pulp. If you can’t stand the tart taste, try juicing gold kiwi fruit which taste much less tart.
Leeks: Keep the root and the green part on the leek, and slice in half the long way. Gently separate and rinse between the layers. Rinse any dirt or sand hiding between the layers and then juice.
Lemons: Can be juiced with the peels on. To minimize the citrus oils from interfering with your body functions, don’t juice more than HALF a lemon with the peels on. When peeling a lemon keep as much of the white pith on as possible since the pith contains nutrients that help your body absorb the vitamin C. Cut to fit your juicer and juice.
Limes: Limes can juiced with the peels left on. As with lemons, do not juice more than HALF of a lime. When peeling a lime try to keep as much as the white pith on as possible, since the pith contains nutrients that help your body absorb the vitamin C. Cut to fit in your juicer and juice.
Mangos: Peel and cut spears of mango from the core. Mango skins are edible, but they can cause an allergic reaction in some people. The skin of mangoes are filled with vitamins and nutrients. Mango skins has a chemical called urushiol which is found in poison ivy and responsible for the itchy rashes. It’s best to avoid eating or juicing the skins.
Melons: Cut into wedges and remove outer skin with a knife or peeler. Juice melons with the seeds. The rinds are where most of the nutrition is found. The rinds help to dilute the sugariness of the melon.
Mustard greens: Rinse and then juice mustard greens just like you would any leafy green. Choose a small amount of mustard greens due to its very strong taste.
Onions: Peel papery skin and slice to fit your juicer. Onions are another one to juice in small amounts.
Oranges: Never juice the skins of an orange. Peel and try to keep as much of the white pith on as possible since the pith contains nutrients that help your body absorb the vitamin C. Cut to fit your juicer and juice. The seeds of oranges can be juiced as well.
Papayas: Cut in half and peel the skin. You can leave the seeds in to juice them.
Parsnips: Rinse and slice to fit into your juicer.
Peaches: Rinse then cut in half to remove the pit. Cut into pieces to fit in your juicer.
Pears: Wash and slice to fit your juicer. The skins of pears can be juiced as well.
Pineapples: The heavier a pineapple is, the riper it is. Grab hold of the top and twist off. Slice into quarters then cut out the woody core. Peel the skin then juice.
Plums: Wash and slice in half to remove the pit Then cut to size to fit in your juicer.
Pomegranate: A very helpful tip before juicing a pomegranate. Fill a bowl up with water. Slice pomegranate in half without pulling the halves apart, and then submerge in the bowl of water to break it apart. This keeps the juice from squirting everywhere. Then, keeping it in the water, break the pomegranate into chunks and tease the seeds out. The white parts will float and the seeds will sink. Remove all the skin and the white parts from the top of the water and use a spoon to remove the seeds. Then juice the seeds.
Radishes: Leave the root and stem on. Rinse and slice to size before juicing.
Raspberries: Rinse in a strainer then juice.
Romaine lettuce: Rinse leaves individually, checking for dirt and sand. Roll the leaves up and then juice.
Scallions: Just rinse and then juice. There is no need to remove the roots or dark green parts because all parts of the scallions can be juiced.
Spinach: Wash thoroughly before juicing. Roll into a ball and then juice. Spinach juices best when followed by juicing firm produce, like apples or carrots to help push the leaves through.
Squashes: For all squashes, including pumpkin and summer squashes. scrub and remove stem. If the skin is really tough and thick, you might want to peel it. Otherwise, slice to fit into your juicer and keep the seeds in and juice.
Strawberries: Rinse them in a strainer before juicing. Strawberries have a powerful flavor when you juice them.
Sugar snap peas: Rinse before juicing them. These don’t have very high water content, so they’re not going to yield a lot of juice. Snap peas juice very well along with carrots.
Sweet potatoes: Scrub and cut into pieces before juicing them.
Tangerines: Peel and try to keep as much of the white pith on as possible. The pith of tangerines contains nutrients that help your body absorb the vitamin C. Cut to fit your juicer and juice. You can keep the seeds in as well.
Tomatoes: Wash and remove stem and any leaves. For larger tomatoes, you may need to slice to fit into your juicer. No need to take out the seeds before juicing them.
Turnips: Scrub and chop in chunks to fit your juicer. Turnips in a juice make a great drink for cooler weather when those tropical fruits aren’t in season.
Watermelon: Cut into wedges and remove the skin. The rinds of the watermelon can be juiced as well. You can keep the seeds in when juicing.
Wheatgrass: Rinse the wheatgrass, twist or roll into a ball, and juice with something juicy and firm, like apples. Some juicers are better suited to juice wheatgrass then others.
Zucchinis: Scrub and cut off stem.Cut and slice to fit into juicer before juicing.