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Recipes
Pineapple Juice
Pineapple quality: Just use ripe pineapples.
Preparation: Remove the skin and cut the
fruit pulp into pieces.
Juicing: Always juice one piece at a time. The
pulp expelled when juicing pineapple juice is
very thin; juice it a second or third time.
Stored in the refrigerator, pineapple juice can
be kept for several days.
Grape Juice
Type/Quality of grapes: Every type of grape
can be juiced.
Preparation: Wash well then remove stems
and rotten fruit.
Juicing: Juice the grapes with the seeds and
skin, the juicer will remove them. The grape
juice has the slight taste of cream of tartar
since some of the seeds have been ground by
the Champion. Pour the juice through the pro-
vided sieve that filters out excessive cloudy sub-
stances. Grape juice settles very quickly, leaving
the watery part on the top. When this happens,
just shake or stir it a bit and the juice is ready to
drink again. If the juice stands too long, it can
start fermenting.
Note: Since the seeds of some types of grapes
can be very hard, they can damage the inside
of the nylon parts. If you constantly produce
large amounts of grape juice, it is recommen-
dable to buy an extra set of nylon parts and to
only use these for grape juice.
Melon Juice
Type/Quality of Melon: Every type of melon is
easy to juice, including watermelon, honeydew
melon, cantaloupe or Galia melon.
Preparation: Remove the peel and cut into
pieces that fit into the juicer.
Juicing: Put into juicer at a medium speed. The
seeds are juiced, too.
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Citrus Juices
Orange, Grapefruit, Lemon, Lime
Type/Quality: Fully ripe fruit yields the best
juice.
Preparation: Wash and peel the fruit. Lemons
and limes with very thin skins can even be
juiced with the skin. For this, use citrus fruit that
has not been chemically treated. The juice is
very tart and concentrated. You do not need to
remove the seeds.
Juicing: Juice one piece at a time. Dilute the
juice with hot or cold water. To obtain the com-
plete vitamin content, you should drink the juice
within 12 minutes. Non-diluted juice enhances
the taste of many dishes and baked goods.
Further Recipes
You can find further recipes in the book by Dr.
Norman W. Walker "Fresh Vegetable and
Fruit Juices". Dr. Walker was living evidence
of the validity of his own recommendations:
He lived to be almost 100 years old and was
healthy until his last day. He certainly would
have lived longer had he not died in an acci-
dent.
In his book "The Complete Book of Juicing:
Your Delicious Guide to Youthful Vitality"
Dr. Michael T. Murray explains why juices are
so important to good health and suggests over
150 easy and delicious recipes for enjoyment
and variety.
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