Juicing on a Budget with High-Yield Produce
By Christine Frietchen
Using as many high-yield fruits and vegetables gives you the most amount of juice and the least amount of leftover pulp.
It’s easy to tweak juice recipes with this in mind. For any leafy green, you can substitute any other leafy green. For fruits, choose a fruit of the same type and/or color. For example, use citrus fruits interchangeably. That can save you a bundle since it lets you buy what looks best, or is on sale.
Lately, I’ve been using Swiss chard instead of some of the kale in recipes. Even though chard can be a little more expensive than kale at my local market, I get a lot more juice out of it. Cucumbers are also on my favorites list. I can sometimes get them 4 for $1, and they juice beautifully, with a tiny amount of pulp leftover.
Keep in mind that some lower yield produce is packed with nutrition. Don’t quit kale entirely, but definitely mix it up with other options.
Veggies:
- Celery
- Swiss chard
- Carrots
- Sweet potato
- Beets (any color)
- Romaine lettuce
- Parsley
- Broccoli
- Mint
- Cucumber
- Tomatoes
- Zucchini
Fruits:
- Apples (any kind)
- Pears
- Pineapple (no need to peel!)
- Watermelon (juice the rind, too)
- All citrus
- Melon
One of my favorite juices lately is made of a bunch of my favorite high-yield items: I call it a Green Colada.