Simply prepare fruit and vegetables and press them through the juicer. What could be easier? There’s no need to add water, but you can if you want; it depends on the weather, how thirsty you are, and how strong the juice tastes.
Pare away the zest, leaving some of the pith on because it contains valuable nutrients. (You can leave some of the zest on lemons and limes for a tangy citrus hit if you prefer, but not on oranges or grapefruits.) If you want a thinner drink, squeeze the juice from the fruit and only add this.
Sweet potatoes, beets, carrots, and parsnips just need a trim and a good scrub. There’s no need to peel fresh ginger—just add it, skin and all. Depending on the width of your juicer chute, you may not even need to cut root vegetables into pieces.
Wheatgrass is difficult to juice unless you have a masticating juicer. It’s potent, too, so don’t try to drink too much in one go. If you juice it on its own, aim to serve just 3-tablespoon shots. Alternatively, stir 1 teaspoon of powdered wheatgrass into your juice; it may not contain quite as much nutrition, but it is easy to use.
Remove the skin from melons. There’s no need to remove the seeds because the juicer can make superspeedy work of separating these.
Remove the skin from pineapples, but there’s no need to remove the eyes or core. You can leave the skin on kiwis, but the juice will not look as vibrant if you do.