Breville Juice Fountain Duo Manuel D'instructions page 18

GETTING THE RIGHT BLEND
It is easy to create great tasting juice. If you
have been making your own vegetable and
fruit juices, then you know how simple it is to
invent new combinations. Taste, color, texture
and ingredient preferences are a personal
thing. Just think of some of your favorite
flavors and foods – would they work well
together or would they clash. Some bold flavors
could over power the more subtle flavors of
others. It is however, a good rule of thumb to
combine starchy, pulpy ingredients with those
high in moisture.
USING THE PULP
The remaining pulp left after juicing fruit or
vegetables is mostly fiber and cellulose which,
like the juice, contains vital nutrients necessary
for the daily diet and can be used in many
ways. However, like the juice, pulp should be
used that day to avoid loss of vitamins. Some of
the uses of pulp are to bulk out rissoles, thicken
casseroles or soups or in the case of fruit,
simply placed in a bowl topped with meringue
and baked for a simple dessert. Quite apart
from the consumption use, pulp is great used
in the garden for compost.
NOTE
When using the pulp, there may be some
pieces of fruit or vegetables remaining.
These should be removed before using the
pulp in any recipes.
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PREPARATION OF FRUIT &
VEGETABLES FOR PUREE EXTRACTOR
• Only soft fruits should be used with the puree
disc.
• When using fruits with hard inedible skins,
such as mangoes, pineapple or kiwi, always
peel before juicing.
• When using fruits with a hard core such as
pineapple, always remove this
before juicing.
• All fruits with pits, hard seeds or stones such
as nectarines, peaches, mangoes and apricots
must be pitted or seeded before juicing.
• Passionfruit pulp, peeled kiwi and berries can
be processed without removing seeds.
NOTE
When using the puree disc only use Speed 1.
Always ensure motor is running before adding
fruit and/or vegetables to feed chute.