How To Cut Vegetables For Juicing

There’s nothing like a cold fresh cup of juice early in the morning or in the middle of a hot summer day.

Despite the mountains of canned beverages in the market, fresh juice never goes out of style.

Juicing fruits is something we all know and love, but recently, vegetable juices are becoming more popular every day.

It’s Kale juice or cucumber mixed with leafy greens, people are loving getting their nutrients in an easy, tasty way by just juicing their vegetables.

If you’re looking to get in on that trend, cutting vegetables for juicing is a little different than fruits, and we’re here to tell you how to go about it.

Wash Before You Cut

This should go without saying, but washing vegetables is extremely important because they are covered in first and bacteria.

Some people cut their vegetables first then wash them but it’s better to wash both before cutting and afterward just to be safe.

You can only just trim tops, stems, and roots, or any hard ends and bits that you won’t use before washing.

With root vegetables like potatoes or carrots, it’s better to use a brush to scrub off any dirt thoroughly.

Softer vegetables can be washed with a cloth or just your hands.

Never use a detergent or any kind of soap while washing no matter how dirty the vegetable is.

To Peel Or Not To Peel

Despite common belief, the skin on most vegetables is edible, even if they don’t like it that way

Most of these vegetable skins don’t affect the juice’s flavor in any way and it might even make it tastier.

In fact, the vegetable skins contain most of the nutrients and it would be a waste to peel them off.

Unlike other juicers, the omega j8006hds cold press extraction process is superior in terms of nutrient preservation.

It also prevents oxidation and heat buildup which makes your juice have more shelf life.

Some of the vegetables you can juice without removing the peel are asparagus, carrots, celery, parsnips, summer squash, zucchini sweet potatoes, and turnips.

Asparagus just needs trimming of the raw edge on the bottom, carrots should have their green tops removed, summer squash and zucchini just need removing of the stems, and turnips are only peeled if they have a waxy coating.

Vegetables that should be peeled are Beets and Jicama.

Handle Seeds and Grits

Unlike fruits, keeping the seeds of most vegetables won’t do any damage to your juicer.

Just like the skin, most vegetable seeds contain many useful nutrients that can add value to your juice.

For bell peppers of all colors, remove the stem but keep the seeds.

Cucumbers, tomatoes, and butternut squash are also all safe to keep their seeds.

As a general rule, only remove seeds if they are the size of a cherry pit or larger.

What you should definitely remove while cutting your vegetables for juicing are all the grits.

Making Basic Cuts

Start by doing basic cuts like squaring off cylindrical vegetables by slicing one lengthwise side of the vegetable, making a flat and even side.

You then repeat the step once turning the vegetable to all its sides.

To have 2-inch (5-cm) long rectangular pieces of vegetable, you can trim the tapered tops and bottoms.

This type of cut would work with vegetables like eggplant, carrots, potatoes, zucchini, and cucumbers.

As for round vegetables like tomatoes, always make sure to chop them up to ensure that the device will juice them thoroughly.

Using a serrated blade would work better for tomatoes.

Make Small Pieces

It’s essential that you cut up your vegetables into small pieces so your juicer can process them easily.

If you need an average size, it should not be longer than 10cm (4 inches) in length and about 2cm (1 inch) in diameter.

A carrot, for example, should be cut in quarters lengthwise and then in half crosswise.

Leafy greens like celery may be more difficult to apply this rule for their long, tough fibers.

However, by reducing the length of these fibers, they will be juiced properly without fibers winding around the gears of your juicers.

Vegetables, especially if you’re working with leafy greens, should never be rolled.

Instead drop them down the juicer chute in small, loose handfuls.

Make sure you put the stem part first for self-feeding.

Different Vegetable Cutting Techniques

If you’re serious about your chopping skills for making the tastiest veggie juices, you should know some of the top techniques used by the pros.

The key to mastering any techniques, however, would be to get the perfect set of cutting knives along with a wooden cutting board.

Once that’s in the bag, why not try your hand in the Brunoise cutting technique, which is basically finance dicing.

It’s the perfect technique for turnips, onions, and carrots where they’re cross-cut and sliced across the sticks to create fine cubes.

The Chiffonade technique is ideal for leafy greens where they’re cut into long strips, and then cross cut again.

Other techniques include Julienne (Matchstick Cuts), Macedoine (Large Dice), slicing, mincing, crushing, parallel cutting, and roll-cutting.

Juicing Different Kinds of Vegetables

Prepping your vegetables before making juices is a great way to save time if you drink them on a daily basis.

You can prep and cut up all the vegetables and keep them in the fridge or freezer to quickly whip up your favorite morning power juice.

With broccoli, cut it all up from the stalk to the head after washing it.

With leeks, keep the root and the green part then separate and rinse between the layers.

As for lemons and limes, you can either leave the peel for a stronger taste or remove it.

Meanwhile, cucumbers removing the skin will give you a lighter-colored juice, and keeping it will make it darker.

That’s pretty much all you need to know about preparing and cutting up vegetables for juicing.

While how you cut them is an important factor in getting the best flavor and texture, the juicer you’re using also plays a major role.

That’s why the first thing you should do is research the best type of juicer that fits your juicing needs and preferences or check if the one you already have is suitable for the type of juice you have in mind.

Last Updated on March 24, 2021 by Andy Wang

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My name is Andy Wang, and I'm a retired chef. I used to work at the City Vineyard restaurant in NYC. I also had a culinary degree from the Institute of Culinary Education in New York. And this blog is where I share my love for knives and cooking with people like you.