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How to Make 100 Percent Real Fruit Juice

By Beth Greenwood

Although you can’t easily juice firm fruits such as pears and apples without a commercial juicer or cider press, you can juice many fruits with equipment you already have in your kitchen. Berries, melons and citrus fruits are all fairly easy to juice with simple equipment. Different techniques are necessary depending on the type of fruit you want to juice.

Fruit Preparation and Safety

Always wash the fruit in clean cold water prior to making juice, even if you are going to peel it. Bacteria on the peel can be transferred to the fruit pulp during the peeling process if the fruit is not washed, according to the U.S. Food and Drug Administration. Cut out any bruises or bad spots and remove stems, seeds or leaves. Store your finished juice in the refrigerator or can or freeze it to prevent spoilage.

Citrus Juice

One very simple way to make fresh fruit juice is to use citrus fruit and a hand juicer. Citrus fruits have thick rinds with soft pulp inside. A citrus juicer is designed with a ribbed central post and a channel at the bottom that has openings to allow the juice to drain out while leaving seeds and pulp behind. The friction and pressure of the central post against the soft pulp ruptures the cells and releases juice. The channel will trap seeds, membranes and excess pulp.


Soft fruits such as watermelons, cantaloupe and other juicy melons can be juiced in a blender. Cut the fruit into sections, peel and then chop into cubes. Place the cubed fruit into the jar of a blender and blend. Add a little water if necessary. Pour the blended fruit and juice into a strainer and let it drain for several minutes. Apply light pressure with a spoon on the fruit pulp in the strainer to squeeze out more of the juice.


Berries are usually juiced by cooking them first. Place the berries in a heavy pot and add just enough water to make them float. Bring to a boil and remove from the heat, then mash with a potato masher or heavy spoon. Bring back to a boil and remove from the heat. Pour the mashed berries into a colander lined with clean, damp cheesecloth or muslin and set it over a bowl. Let the juice drip for an hour or so. Squeeze the cloth when it is cool enough to handle to get all the juice out.

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