Get more juice out of your fruit and vegetables and maximize juice yields by following these 5 tips
Have you ever felt frustrated over the low yield of juice you get from your fruits and vegetables? No matter how much produce you feed into your juicer, you end up with just a few cups of precious juice.
Getting the most out of your juicing ingredients ensures you reap all the liquid goodness from those nutrient-packed whole foods. Who wants to waste the beneficial vitamins, minerals, and enzymes present in all that leftover pulp?
So how can you maximize every drop of juice from your juicer? To get the highest juice yield possible, you can choose fruits and vegetables with high water content, use the right type of juicer, and use a fine mesh strainer to squeeze the leftover juice from the juice pulp.
There are other things you can do to get more juice from your juicer which I will go into more detail in this article. So read on for 5 Ways To Get More Juice Out Of Your Juicer.
How to Get More Juice Out Of Your Juicer: At a glance
Choose High-Water Content Fruits and Vegetables
Use an Efficient Juicer
Squeeze Out Pulp with a Fine Mesh Strainer or Nut Milk Bag
Put Juice Pulp Back Through the Machine
Soak Produce Beforehand
5 Ways To Get More Juice Out Of Your Juicer
1. Choose High-Water Content Fruits and Vegetables
The produce with the greatest juice output shares a high water composition. Fruits and veggies made up of over 80% water release significantly more juice when pressed and squeezed.
Here are the fruits and vegetables highest in juice-yielding potential thanks to their high water content:
Watermelon - This thirst-quenching melon is 92% water. Feeding juicy watermelon chunks into your machine is guaranteed to produce liquid gold.
Apples - With 84% water content, apples are a good fruit to juice. Choose sweeter varieties like Fuji, Gala or Honeycrisp for maximum juice output.
Pears - Similar to apples, pears also contain 84% water. Select ripe yet still firm Bartlett or Anjou pears for juicing.
Grapes - With an 81% water composition, seedless green and red grapes juice beautifully.
Cantaloupe - 90% water content makes cantaloupe perfect for juicing.
Honeydew - Similarly to cantaloupe, 90% hydration makes honeydew a prized juicing melon. Enjoy its sweet nectar solo or mixed with spinach or kale.
Citrus Fruits - Oranges, grapefruits, lemons, and limes all hover around 87-90% water composition. Citrus fruits yield tart, flavorful juices incredibly well. Remember to peel these fruits first to avoid bitter taste.
Pineapple - Pineapple’s 87% moisture content makes this tropical fruit a juicing star. Its vibrant gold juice adds sweetness, while bromelain enzymes have anti-inflammatory benefits.
Kiwi - Kiwis may surprise you with an ability to yield delicious green juice rivaling that of oranges. With 83% fluids, just peel and juice kiwis whole for maximum results.
Cucumbers - 96% water makes cukes the star veggie for upping juice totals. Their mild flavor blends smoothly with nearly any veggies or fruits.
Tomatoes - Tomatoes hover around 94% water composition, yielding insane amounts of brilliant red juice from these “vegetables”. Blend lower-acid cherry tomatoes into any juice.
Carrots - Last but not least, good old carrots hover around 88% moisture content. You may not think it if you never juiced carrots before but they do produce a fair amount of liquid
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2. Use an Efficient Juicer
Your juicer model plays a major role in juicing efficiency. The best juicers for juice yield are masticating and triturating machines.
Masticating Juicers
Sometimes called cold press or slow juicers, masticating juicers work by slowly squeezing and crushing fruits and veggies into pulp using a spiral rotating auger, resulting in higher juice yields.
The slow, grinding action gently bursts cell walls, unlike destructive high-speed blades. Without generating heat that degrades nutrients, masticating juicers allow liquid to gradually be “pressed” from the produce.
Masticating mechanisms also enable much more thorough, complete juicing compared to centrifugal equivalents. You can expect 10-20% higher juice yields by upgrading to any masticating juicer.
Masticating models from Omega, Kuval, Tribest, and Hurom are a good choice for getting most of your fruit and veg.
Triturating Juicers
The most efficient juice extractors are twin-gear triturating machines. Triturating juicers have two interlocking gears that powerfully crush produce while running at very slow speeds.
This cold press process thoroughly bursts open plant cell walls, enabling the highest juice yields possible. You can expect around 10-20% more juice from the same amount of produce compared to centrifugal juicers.
The Super Angel Juicer is considered the gold standard but comes at a steep price. Quality triturating juicers from Tribest offer excellent performance at lower costs.
Investing in a high-quality, efficient masticating or triturating juicer ensures you get every last drop of juice from the precious produce you feed into it.
Optimal Speeds and Settings
Different fruits and vegetables require different speeds and settings to be juiced efficiently. For example, leafy greens like kale and spinach should be juiced at a slower speed to prevent them from becoming stuck in the juicer. Harder fruits and vegetables, like carrots and beets, can be juiced at a higher speed.
It's important to consult your juicer's manual to determine the optimal speeds and settings for different types of produce. This will ensure that you're getting the most juice possible out of each ingredient.
3. Squeeze Out Pulp with a Fine Mesh Strainer or Nut Milk Bag
After the initial juicing, don’t discard the piles of leftover pulp! It still contains plenty of liquid that can be reclaimed.
Use either a fine mesh strainer or an elastic nut milk bag to squeeze more juice from already processed pulp. Scoop the pulp into the strainer or bag placed over a bowl and press and massage gently with your hands to release all remaining moisture.
Nut milk bags are also good for straining tiny pulp particles, resulting in smoother textured juice. Wring and twist bags to maximize the juice released.
You can easily gain an extra 10-25% juice by doing a second press of the pulp. That previously unused juice adds up to real savings and nutritional benefits.
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4. Put Juice Pulp Back Through the Machine
Instead of taking the time to squeeze by hand, you can also simply feed all of your freshly extracted pulp back into the juicer for an instant second pressing.
This “doubles up” on processing by putting pulp through the mechanical crushing and squeezing twice. Doubling up requires little effort while boosting juice yields by around 10-20%.
Be sure to alternate feeding the pulp with some fresh produce like apples or cucumbers to help it pass through the machine more easily. Running straight pulp tends to clog certain juicers.
But as long as you blend old and new ingredients, almost all slow juicers can effectively process a second round of fiber-rich pulp.
5. Soak Produce Beforehand
Another easy way to increase juice yields involves simply soaking your fruits and veggies in water for 2-6 hours beforehand.
Submerging produce in water enables the internal cells to fill up with absorbed liquid. The hydrated cells are swollen with moisture and ready to burst with juice when pressed and squeezed through the juicer.
Aim to soak produce for at least 2 hours, but 6 hours or overnight maximizes the effects. Presoaking results in 10-25% more juice from the same ingredients. Now that’s an easy, foolproof juicing hack!
You can soak all your ingredients in one batch for grab-and-go juicing the next morning. No need to chop beforehand. Soaked berries and grapes should be drained and rinsed before juicing to wash away excess sugars.
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Conclusion: Maximize Juice With 5 Simple Tips
Follow these 5 techniques to maximize the quantity of fresh juice from every session with your machine:
Choose high-water fruits and veggies like melons, oranges, cucumbers and carrots
Use an efficient masticating or triturating juicer, not centrifugal models, for 10-100% increased yield.
After initial juicing, squeeze the leftover pulp into a fine mesh strainer or nut milk bag.
Run pulp back through the juicer a second time, alternating with fresh produce.
Soak produce in water for 2-6 hours beforehand for easily 10-25% more juice.
Implementing these simple methods guarantees you extract every ounce of precious nectar from your valuable fruits and veggies. Stop wasting money on unused pulp and nutrition down the drain.
Follow the juice-maximizing tips outlined above for refreshing, nutrient-rich juices enjoyed without waste or regret. Your body and wallet will thank you!
About Author
Gavin is the owner of Tru Foo Juice Bar. He has over 6 years of experience running a juice bar and creating juice and smoothie recipes for the consumer market
His passion for juicing began in his early 20s as he explored natural ways to boost nutrition and energy. Over the years, Gavin has experimented with countless ingredient combinations to create the perfect juice and smoothie blends and bring them to the masses.
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