Know Your Ratio
The fruit to vegetable ratio is key in any juice. Fruits will bring sweetness and bright flavors, while vegetables offer body and nutritional value. Vegetables should be the majority of your juice, so start with a 25% fruit to 75% vegetable ratio. With that in mind, don’t be afraid to tailor the ratio to your tastebuds!
You can juice just about anything, but the best juices have a mix of flavors. Sweet, earthy, and high yield qualities are paramount to a good juice base. Tropical fruit is especially great for sweet flavors, while greens or root vegetables (specifically kale and beets) are earthy heavyweights.
- Pro Tip: Don’t shy away from strong flavors! Citrus and ginger can create complex juices if used sparingly.
If you’re looking to save time, don’t worry about peeling your produce. Decent juicers should filter out the peels. With that in mind, always peel fruits that have inedible peels. Citrus and kiwis, we’re looking at you.
Keep It Colorful
When you’re juicing, you can easily create visually unappealing juices if you don’t pair properly. If your juice comes out brown, consider swapping out a dull fruit or vegetable for a brighter one with comparable flavors. Oftentimes, juice with numerous ingredients will not drastically change in flavor if smaller portions are swapped out.
- Pro Tip: While we love berries, their low yield makes them unideal color boosters. Reach for apples or mangoes instead.
Fresh pressed juice is best served made to order, but can be prepared ahead of time. If you don’t have a way to seal bottles, you can store your juice in the fridge for up to a week.
Experimenting is one of our favorite parts of juicing, but that doesn’t mean we’re without old standbys. For example, we use beets to bring immediate color, broccoli to pump up the vitamin content, kale to put the “green” in green juice, and melons when we need a high-yield fruit.