Core Tip: Recently, media reports have revealed that some juice companies purchase cheap "blind fruits" (referring to rotten or prematurely fallen fruit) to make juice, causing widespread concern. In fact, you can make your own nutritious, safe, and delicious fruit and vegetable juices at home.
First, choose ingredients with high water content. The fruits and vegetables for juicing should be fresh, ripe, and plump. To extract juice, it is essential to select those with high water content. Among fruits, watermelon, apples, strawberries, lemons, citrus, kiwis, pineapple, and mango are suitable. For vegetables, consider texture and taste; those that are too hard, astringent, or have a strong raw flavor are not ideal. Popular choices include tomatoes and bitter melon.
Second, not all fruits and vegetables need to be pitted or seeded. 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 also have some toxicity. However, some seeds are rich in antioxidants and have high nutritional value, such as grape seeds, pomegranate seeds, kiwi seeds, and watermelon seeds. It is best to retain these during juicing.
Third, blanching. During the juicing process, the high-speed rotating blades will destroy most of the fruit and vegetable cells, causing vitamin C to be lost when it comes into contact with oxidase. The solution is to briefly blanch the fruits and vegetables in boiling water before juicing to "kill" the oxidases and also slightly soften the tissue. This process not only reduces the loss of vitamins and increases the juice yield but also makes the extracted juice more vibrant in color and less likely to turn brown. It is particularly effective for vegetables, as it also kills parasites, making them safer.
Fourth, add a slice of lemon or a piece of vitamin C. Freshly squeezed juice spoils easily. 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 flavor, making the juice more delicious.
Fifth, add a small amount of water. Besides fruits like watermelon, strawberries, and citrus that can be directly pressed for juice, most fruits such as apples, pears, peaches, and apricots require water to be made into a puree. 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.