Media reports have exposed some juice companies using cheap "blind fruits" (referring to rotten, spoiled, or prematurely fallen fruits) to make juice, causing public concern. In fact, you can make your own nutritious, safe, and delicious fruit and vegetable juices at home.
Fruit and Vegetable Juices
First, choose ingredients with high water content. The fruits and vegetables for juicing should be fresh, ripe, and full-fleshed. To extract juice, you must choose high-water-content fruits. Among fruits, watermelon, apple, strawberry, lemon, citrus, kiwi, pineapple, and mango are suitable. For vegetables, you also need to consider texture and taste; those that are too hard, astringent, or have a strong raw taste are not suitable. Popular choices include tomatoes and bitter melon.
Second, not all fruits and vegetables need to be pitted or cored. The seeds or pits of certain fruits are toxic and should be removed before juicing, such as cherries and apples. The kernels of plums and peaches are also somewhat toxic. However, the seeds of some fruits and vegetables are rich in antioxidants and have high nutritional value, such as grape seeds, pomegranate seeds, kiwi seeds, and watermelon seeds. It is best to keep these in the juice.
Third, blanching treatment. During the juicing process, the high-speed rotating blades will break most of the fruit and vegetable cells, causing Vitamin C to meet with oxidizing enzymes and resulting in a loss of Vitamin C. The solution is to briefly blanch the fruits and vegetables in boiling water before juicing to "kill" the oxidizing enzymes, which also softens the tissue slightly. This treatment not only reduces the loss of vitamins and increases the juice yield but also makes the extracted juice more colorful and less prone to browning. For vegetables, it also has the effect of killing parasites, making them safer.
Fourth, add a slice of lemon or a piece of Vitamin C. Freshly squeezed juice is prone to spoilage. Adding a slice of lemon or a piece of Vitamin C can inhibit the activity of polyphenol oxidase, thereby preserving freshness and protecting nutrients. Additionally, they can moderately adjust the taste, making the fruit and vegetable juice more delicious.
Fifth, add a little water appropriately. Besides fruits like watermelon, strawberry, and citrus that can be pressed directly, most juices require water to be blended into a puree, such as with apples, pears, peaches, and apricots. As long as it allows the blender to operate normally, the amount of water can be adjusted according to personal preference. Alternatively, using milk or yogurt instead of water can give the juice a unique flavor.
Spicy minifish