Liquids extracted from
some fruits are of a thicker nature than other juices. These are called “Purees.” Fruit
purees are excellent for many sauces and desserts (see Ice Cream and
Sherbets). Purees are extracted the same way that juices are with the
screen in place. Fruit may also be homogenized for sauces.
Fruit must be ripe for
puree. When using peaches, peel or wash well to remove all the peach
fuzz. Smooth skinned fruits need not be peeled, but should be washed
well. Remove the pits. Assemble the machine for homogenizing and feed
the fruit sections through. Do not mix the puree with any chlorophyll
vegetables (green vegetable) juice.
APRICOT, PEACH,
NECTARINE OR PLUM PUREE
Fruit must be ripe for
puree. When using peaches, peel or wash well to remove all the peach
fuzz. Smooth skinned fruits need not be peeled, but should be washed
well. Remove the pits. Assemble the machine for homogenizing and feed
the fruit sections through. Do not mix the puree with any chlorophyll
vegetable (green vegetable) juice.
CRANBERRY
PUREE
Wash the cranberries thoroughly,
add one cup of water for each pound of cranberries and cook them over
a medium heat, until soft. Allow them to cool. Assemble the Champion
for homogenizing. Use the funnel for easier insertion of small fruit,
and run the entire matter through the machine.
FIG
PUREE
Use fresh figs only; tree
ripened are the best. Wash the figs well, do not peel. Assemble the
machine for homogenizing, and feed the figs through one at a time.
This process will automatically remove the skins and seeds and extract
a thick puree. Fig puree is excellent for jams. (Also see Fig Delight
under Ice Creams). If a thick fig extraction containing seeds is desired,
peel the figs first and homogenize them with the nylon blank in place
of the screen.
FRUIT
SAUCES – APPLES AND PEARS
Sauces may be extracted
by either of two methods:
First Method: Remove any
bad parts from the fruit, do not peel. Cook the fruit until soft. Assemble
the machine for homogenizing and use the funnel for easier insertion
of fruit. Allow to cool. The entire matter should be run through the
machine. Any skins or seeds will automatically be removed in this process.
Second Method: Wash the
fruit well. Cut into sections and remove the cores and seeds. Assemble
the machine for homogenizing. Homogenize the sections, add a little
lemon, sweeten with sugar, and serve at once. (The fruit should first
be pre-cooled in the refrigerator when making sauce by this method).
FRESH COCONUT
Fresh coconuts contain
three eyes or brown indentations on the top of the coconut. One of
these spots is soft enough to be punctured. Puncture the coconut and
turn it upside down over a container to drain. The hard coconut shell
may be cracked with a hammer or can be placed in an oven, preheated
to 400 degrees for a few minutes, until the shell cracks.
COCONUT MILK
Drain the liquid from
a fresh coconut and save. Remove the coconut meat from the hard shell
and peel off the thin brown shell with a potato peeler. Cut the coconut
into sections to fit the feeder throat.
Homogenize the sections
and add a little water into the feeding throat with each charge so
the homogenized material will resemble a thin paste. Keep the motor
running and pour a cup or two of water into the feeding throat in order
to clean out all of the coconut. Add an additional quart of water,
plus the liquid drained from the coconut to the mixture.
Assemble the machine for
juicing. Pour the coconut mixture into the feeder throat (about half
full) and push down with the tamper. A quart or more of coconut milk
may be made this way from the average size coconut. This milk can be
kept fresh in the refrigerator for several days. Coconut oil will rise
to the top of the milk. This can be discarded or shaken in before using.
COCONUT
CREAM
Follow the same directions
as above only use no liquid. For a thinner cream, some coconut liquid
can be added to the feeder throat.
COCONUT-
ALMOND MILK
Follow the same directions
as for Coconut Milk, only add 1/4 cup of almonds to the feeder throat.
Proceed through the juicing step, adding liquid to obtain the desired
consistency.
