• Juicers can be broadly divided into three groups: low power (up to 500 W), medium power (700–1,000 W) and high power (1,000–1,500 W). The higher the power, the easier it is to squeeze the juice from harder fruits and vegetables. However, this doesn’t necessarily mean you have to buy the most powerful device – a medium power device is perfectly adequate for everyday use. A low-powered appliance will be fine if you need to prepare 1–2 glasses of juice per day but a more powerful juicer is recommended for a large family.
• The principle of the citrus juicer is as follows: half a citrus fruit is placed on the curved part of the juicer. When you press on the nozzle, it starts to rotate and the juice is removed from the pulp.
• Centrifugal juicers crush fruit and vegetables with blades. They perfectly handle both softer and harder fruit and vegetables. However, the blades generate heat as they work, much of the juice remains in the flesh of the fruit or vegetable, and the juice loses some of its nutritional value. For this reason, juice made with this juicer should be drunk immediately. If the juice is stored, it loses its valuable properties.
• The operation of a fibre juicer (auger or slow-speed juicer) is similar to that of a meat mincer – it operates at lower speeds. The use of a low-speed juicer can result in producing a high-quality, nutritious and vitamin-rich drink which, incidentally, can be stored in the fridge for up to 48 hours. There are also special fibre machines that enable you to enjoy a thick juice that is rich in fibre and other valuable nutrients. Some models enable the processing of whole fruits and vegetables; for other models, you need to make them into smaller pieces beforehand. 

What to do with the pulp?

• Mix the pulp with flour, season with salt and pepper or, if you prefer a sweet version – sugar and vanilla, and bake juicy vegetable meatballs or fruit pancakes.
• If you do not want to waste the pulp, it can be frozen and added to sauces and soups later.