What are some good fruit/vegetable juice combinations?

Orange, pineapple and pear.

Apple and seedless grape.

Pear and orange.

Pear, orange and apple

Banana, pineapple and orange.

Banana, guava, and mango.

Kiwi, mango and apple.

Pineapple, apple and mango.

Whew!—Just try those and then report back….. :-P

@Hypocrisy_Central Woo! I’m going shopping after work.

you can play around with the proportions and adding water (or sparkling water) or herbs to most any of these. Parsley, tarragon, thyme go unexpectedly well here and there depending on your tastes. And a pinch of salt, celery seed, or hot pepper (or just a mild jalapeno) can sometimes pick up a too bland vegetable mixes pretty well. Obviously some will be better to different pallets than others :)

apple, pear, kiwi
strawberry, banana
strawberry, pinapple, banana
strawberry, pineapple
blueberry, lemon (this one takes a little futzing with)
blueberry, kiwi
blueberry, mango
raspberry, kiwi
kiwi, pear
kiwi, pear, watermelon
kiwi, pear, lime
cantaloupe, strawberry
cantaloupe, banana
tomato, parsley, garlic
tomato, apple, parsley
tomato, apple, celery
tomato, beet, carrot
tomato, bell pepper
tomato, celery, dandelion (very important to make sure it’s not bitter)
orange, lemon, dandelion
cucumber, mint
cucumber, pear
apple, carrot (not one I particularly liked)

apple, sweet onion, just a dash of fennel seed or nutmeg (I didn’t make this one, a friend did and she want’s to add cabbage too; I think the onion really needs to be sweet)

Lychee could be added to pretty much all of those and the ones @Hypocrisy_Central mentioned (seed removed of course).

Peach is another I neglected that works well; just peach sparkling water and a dash of kiwi or cucumber can be refreshing.

Also play around with different varieties of each fruit, different stages of ripening, and seasonal/canned things; korean pears for example tend to be more lightly flavored and juicy than Bartlett pears, green mango vs. perfectly ripe, strawberries in season vs. peaches from a jar.

Oh and don’t forget grapefruit, I personally detest it, but if you don’t any acidic juice could be subbed with it.

The best smoothie is just the old classic:

frozen bananas
+ frozen strawberries
+ orange juice (just enough so that it will blend into an ice cream-like consistency)

Sauerkraut and apple juice.
Carrot juice with a bit of orange juice and honey.

I just bought a juicer about a month ago. The “rawfoods” channel on YouTube has really good info.

I generally do a some kind of variation on the “mean green” recipe (easy to Google), which is basically something like an apple, 3–4 carrots, 4 celery stalks, a cucumber or zucchini, 4 romaine heart leaves, a thumbprint-sized piece of ginger and a lemon slice for flavor, and some dark, leafy greens such as spinach, kale (3 leaves) or chard. Dark, leafy greens are the best thing to juice, but the flavor is harsh, so generally you don’t want to make that more than 25% of your drink. The other ingredients are more neutral in flavor, so they make a nice base for anything else.

I will probably burst your (or his) bubble by telling you that generally, it’s not the best idea to juice fruit as a daily thing. Juicing removes fiber, and fiber is (no science here, btw) what regulates absorption of nutrients and sugar. So, if you’re juicing fruit, you’re inviting a sugar spike into you system. This isn’t to say never juice fruits, but just to be aware of that process. With veggies, the sugar is less of a concern, and you’re getting the nutrients more efficiently.

The other thing I’ll surface is whether your husband got a juicer that is decent for dark, leafy greens (assuming that’s an interest of his/yours). Most sub-$200 juicers are centrifugal juicers, meaning they get the juice by spinning it away from the pulp. These are generally least efficient and do a worse job with dark, leafy greens. A single-auger or double-auger juicer is going to be more expensive, but much more efficient. I have an Omega 8004, which I love because it’s super-efficient and very easy to clean. Another good choice is the Green Star Elite. FYI, the Norwalk juicer which costs $2,500 new is the gold-standard, but the GSE is actually same or better quality at $500.

Finally, I’ll just say that with the above ingredients organic is better. (You can actually get 5 lbs of organic carrots at Costco for $5.) And, one mistake to avoid is not to buy pre-washed spinach (for example), because the water that has been stored in the leaves has probably been spun out of them during processing, and the whole point of juicing is to get the enriched water that has been filtered and enhanced by the plant.

Ask Kardamom. Best advice ever.

Carrot and lemon grass.

Certainly the fruit/fruits are more palatable than most of the fruit/ veggies.

Thanks everyone!

@XD Thanks for the tips. He did get a cheap juicer – if he keeps going at it so enthusiastically, I may get him a nicer one for Christmas :). I usually get produce at BJ’s, and do organic as long as the price isn’t too ridiculous. I don’t like fruit juice all that much, as it’s too sweet, maybe just a little to cut the bitterness of veggies.

I’m a huge fan of apples, carrots, and beets juiced together.

Vodka (which is made from potatoes) and Orange Juice. :)