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What fruits and veggies are best to juice?

Juicing fresh fruits and vegetables is an easy way to get a concentrated dose of nutrients. Drinking homemade juices is also a great way to load up on fruits and veggies. When you juice produce, you remove the fiber but keep all of the vitamins, minerals, and plant chemicals.

But not all produce is equally suited for juicing. Some fruits and vegetables contain more juice than others, while some have an overpowering taste that doesn’t mix well. Choosing the right produce can maximize the nutritional value of your juice and ensure you get delicious flavors in every sip.

Best Fruits for Juicing

Fruits are naturally sweet and full of energizing nutrients like vitamin C. Here are some of the top fruits to use for juicing.

Citrus Fruits

Oranges, grapefruits, lemons and limes are juicing superstars. They contain lots of juice and are packed with vitamin C. Citrus juices are tangy, sweet and refreshing.

Choose fruits that are heavy for their size with bright smooth skin. Thinner skinned lemons and limes have more juice content than those with thicker peels.

Melons

Melons have high water content so they produce lots of juice. Honeydew, cantaloupe and watermelon make sweet nutrient-rich juices. Watermelon juice is especially hydrating since the fruit is over 90 percent water.

Pick melons that feel heavy and emit a sweet fragrance. Ripe melons should have creamy yellow, orange or white flesh depending on the variety.

Berries

Blueberries, raspberries, strawberries and blackberries blend into juices with deep colors and rich flavors. Because berries contain lots of small seeds, they are best strained after juicing if you prefer a smoother texture.

Look for plump firm berries without mushy spots. Softer riper berries will produce more juice.

Mangoes

Mangoes are juicy tropical fruits that add a pleasant sweetness and orange color to juices. They mix well with citrus fruits and melons.

Select mangoes that yield slightly when gently squeezed. Unripe green mangoes have a tart taste and less juice.

Apples

Apples offer body, texture and a touch of sweetness to juices. Granny Smith and Gala apples make crisp refreshing juices. Sweeter Fuji or Braeburn apples lend a more mellow flavor.

Choose firm apples without bruises. Apples with their stems still attached will have the most juice content.

Pineapple

Pineapple adds a tropical flair to juices. It contains bromelain, an enzyme with anti-inflammatory properties. Be sure to remove the prickly outer skin before juicing pineapple.

Select a heavy pineapple that smells sweet and fruity. Avoid ones with green skin or brown soft spots.

Grapes

Red and green grapes have high water content and make simple sweet juices. Seedless varieties are easiest to juice.

Look for plump grapes without wrinkles or blemishes. Green grapes tend to be tarter while red grapes are very sweet.

Pomegranate

Adding pomegranate seeds to juices gives them a slightly tart, exotic taste. They bring beautiful red color and nutrients like vitamin C and antioxidants.

Choose pomegranates that feel heavy for their size with taut skin. Remove the juicy red seeds before putting them into your juicer.

Best Veggies for Juicing

Vegetable juices taste best when subtly sweet veggies are combined with small amounts of greens and low moisture vegetables. Here are some of the best options.

Carrots

Carrots are the sweet vegetable juicing superstar. They have high juice yield and add a pleasant, mild sweetness. For extra nutrition, juice carrots with their greens still on.

Choose firm, snappy carrots without cracks or blemishes. Remove greens before juicing if they are wilted.

Cucumbers

Cucumbers are another juicy choice that add moisture and light sweet flavor. Peel waxed cucumbers before juicing.

Select cucumbers that are firm and do not have soft spots. English or hothouse varieties tend to have fewer seeds.

Tomatoes

Tomatoes add texture, flavor and nutrition to vegetable juices. Choose ripe tomatoes for sweeter taste.

Beefsteak and Roma tomatoes tend to have the most juice and flesh. Avoid tomatoes that are overripe or split.

Beets

Beets have an earthy, sweet taste that pairs well with fruits like apples and oranges. They contain nutrients like folate, manganese and potassium.

Choose firm medium-sized beets without blemishes. Trim off leaves and stems before juicing.

Bell Peppers

Red, yellow and orange bell peppers lend a touch of sweetness. For less spiciness, remove the white ribs and seeds before juicing.

Select peppers that feel heavy and have bright, glossy skin. Avoid ones with soft spots or wrinkles.

Celery

Celery has a high water content and adds minerals to juices. It has a potent flavor, so use in moderation along with sweeter vegetables.

Choose crisp celery stalks with bright green leaves. Remove leaves before juicing to avoid getting fibers in your juice.

Fennel

Fennel has a sweet, licorice-like flavor that goes well with citrus fruits and melons. Use small amounts mixed with sweeter veggies.

Look for firm bulbs with no brown spots or blemishes. Use younger smaller bulbs which tend to be less tough.

Spinach

Spinach and other leafy greens like kale, chard and lettuce add nutrition to juices while keeping flavors mild. They supply antioxidants, vitamins K, A, and C.

Choose leaves that are deeply colored and free of blemishes. Use mild-flavored greens sparingly to avoid strong bitter tastes.

Vegetables to Use in Moderation

Some vegetables can quickly overpower the flavor of juices. Use the following options sparingly or avoid entirely if you’re new to juicing.

Broccoli

Broccoli can add a pungent flavor. Introduce small amounts combined with primarily sweet ingredients until your taste buds adjust.

Cabbage

Cabbage leaves produce potent-tasting juice. Try small amounts of green cabbage combined with carrots and apples.

Cauliflower

Cauliflower has a strong flavor profile so use just a small amount with other veggies and fruits.

Brussels Sprouts

Brussels sprouts have a bitter, robust taste that can overwhelm other flavors. Avoid using them for juicing.

Produce to Avoid Juicing

Some fruits and vegetables don’t juice well or produce unpalatable flavors. Avoid putting these options into your juicer:

Avocados

Although healthy, avocados don’t juice well and will clog up your juicer.

Bananas

Bananas get mushy and clog juicers. Their texture is better enjoyed whole or blended.

Coconut

Coconut meat will clog a juicer. Use coconut water instead if you want the flavor.

Mangosteen

Mangosteens have a very tough outer rind that can’t be juiced.

Papaya

Papayas have black seeds and tough skin that don’t juice well.

Pomegranates

Whole pomegranates are too difficult to juice. Remove only the red seeds.

Prickly Pears

Prickly pear skin and seeds will damage most juicers.

Benefits of Juicing Different Color Produce

Filling your glass with a rainbow of colorful fruits and vegetables ensures you get a wide range of vitamins and minerals. Here are benefits of key nutrient compounds found in vibrantly colored produce:

Color Beneficial Plant Nutrients Produce Sources
Red Lycopene and Anthocyanins: Heart health, reduced cancer risk Tomatoes, pink grapefruit, watermelon, red grapes, cherries, beets, apples, strawberries, raspberries
Orange/Yellow Beta-carotene and Bioflavonoids: Immune function, healthy vision and skin Carrots, oranges, mangoes, peaches, papaya, pineapple, bell peppers
Green Lutein: Eye health. Zeaxanthin: Reduce UV damage. Sulforaphane: Cancer prevention Spinach, kale, broccoli, green apples, kiwi, grapes, honeydew, avocado, celery, zucchini
Blue/Purple Anthocyanins: Reduce risk of heart disease and diabetes. Improve memory. Blueberries, blackberries, purple grapes, plums, beets, cherries
White Quercetin: Heart health and anticancer activities Apples, grapes, bananas, cauliflower, onions, garlic

Top Fruit and Vegetable Juice Combinations

Mixing and matching fruits and veggies can result in delicious juice combos. Here are tasty starting recipes to try:

Orange Juice

For each serving use:

  • 2 oranges, peeled
  • 1 small beet, scrubbed
  • 1 cucumber
  • 1-inch ginger, peeled
  • 2 carrots

Apple Spice Juice

For each serving use:

  • 2 apples cored and quartered
  • 1 lemon, peeled
  • 3 carrots, scrubbed
  • 1-inch ginger, peeled
  • Dash of cinnamon

Tropical Delight

For each serving use:

  • 1 cucumber
  • 1 cup pineapple chunks
  • 1 orange, peeled
  • 1 cup mango chunks
  • 1-inch ginger, peeled

Green Grapefruit Juice

For each serving use:

  • 2 grapefruits, peeled
  • 1 green apple
  • 1 cup seedless green grapes
  • 1-inch ginger, peeled
  • Handful of spinach

Beet Carrot Blend

For each serving use:

  • 3 carrots, scrubbed
  • 1 beet, scrubbed
  • 1 orange, peeled
  • 2 celery stalks
  • 1-inch ginger, peeled

Helpful Tips for Juicing

Follow these tips to make sure your homemade juices retain maximum nutrition and taste delicious:

  • Wash all produce thoroughly before juicing.
  • Juice produce as soon as possible after purchase for best flavor and nutrient content.
  • Cut larger fruits and veggies into pieces that will fit through the juicer’s feeding tube.
  • Combine soft and hard produce by alternating them while juicing.
  • Juice part of your fruits or vegetables first, then add greens toward the end for less bitterness.
  • Stir or shake juice mixes together to blend all ingredients.
  • Drink juice as soon as you make it to get the most nutrients.
  • Store juice in an airtight container and drink within 24 hours.
  • Keep fiber-rich pulp for adding to smoothies or recipes.

Potential Downsides of Juicing

Juicing has many health benefits, but there are a few potential downsides to consider:

  • Nutrients are concentrated but fiber is removed – Fiber aids digestion and gives you a feeling of fullness. Be sure to eat whole fruits and vegetables too.
  • Blood sugar may spike – Juices digest quickly, causing a rapid rise in blood sugar without the fiber. Consume juices as part of a balanced diet.
  • It’s not as filling as whole produce – Drink juice along with protein sources to help you feel satisfied.
  • Nutrient loss can occur – Store juice properly and drink soon after making it to get the most nutritional benefits.
  • May not be suitable for some health conditions like kidney disease due to high amounts of potassium and oxalates.

Conclusion

Drinking fresh juices made with fruits and vegetables is an excellent way to boost your nutrient intake. Follow these juicing tips to create flavorful, homemade juices that provide antioxidants, vitamins, minerals and plant compounds that support health.

Maximize the nutritional value in your glass by using a variety of recommended produce. Combine fruits and veggies to make juices with mouthwatering sweet and savory flavors. Tailor your juice blends to suit your tastes and reap all the benefits of juicing colorful fruits and crunchy vegetables.