Growing your own produce is the healthiest and most economical way to get your juicing ingredients. But unless you live in a climate that’s warm year-round, chances are you won’t be growing everything you want to include in your juice all the time. When shopping for produce, think about the following:
1. Choose organic. I know it’s usually more expensive, and it’s true that you can make perfectly tasty juice from non-organic produce, but you’re probably juicing largely for the health benefits, and there’s no question that organic produce is healthier. Even if you wash your fruits and vegetables thoroughly, they will have absorbed some of the pesticides and herbicides used on the fields they were grown in, and for all kinds of reasons you don’t want to put that stuff in your body. Also, produce that is not grown organically will often contain smaller amounts of the vitamins and minerals your body needs. If your budget won’t allow all organic produce, at least choose organic for the following, whenever possible: apples, bell peppers, blueberries, celery, cherry tomatoes, collard greens, cucumbers, grapes, hot peppers, kale, lettuce, zucchini, nectarines, and peaches. These are at the highest risk for pesticide residue.
2. Choose fresh. Avoid produce that is wilted, slimy, limp, overly soft, or turning brown. Some fruits and vegetables last longer than others. Dense produce can be bought in greater bulk, since it will last longer: this includes apples, carrots, and sweet potatoes. Of the greens, kale tends to last the longest.
3. Choose variety. My grandmother’s favorite maxim was “everything in moderation.” If you drink a whole head of cabbage every morning, your body’s not going to be thrilled with you. Mix and match your fruits and veggies so that you’re getting a wide range of nutrients and not overloading your system with any one thing.