Follow this article for correct cutting and size of fruit and vegetables for the Juice Bar
This guide will show you how to cut each item on the juice menu.
- When prepping and cutting fruit, ensure there is minimal wastage.
- Cut close to the skin or rind, keeping the original shape of the fruit. ie no square oranges after they are prepped.
Apples
Apples don’t require prepping, just cut them in half when ready to use them (keep in tray in fridge).
Beetroot (only prep one beetroot at a time) – NO PREPPING NEEDED FOR THE LITTLE WHOLE BEETS
Cut each beetroot into 4 equally large pieces.
Carrots
No prepping required, just keep some in with the apples so they are cold.
Celery
Celery – cut the base (root section) off and use 1 stalk for each juice.
Cucumber (only prep one cucumber at a time)
Cut each cucumber into 4 equally large pieces, place in same container as the celery.
Ginger/Turmeric (prep small container at a time)
Cut ginger and turmeric into pieces the size of a large cherry tomato.
Lemons (only have 2-3 lemons prepped at a time)
Cut rind off each lemon, then cut in half.
Oranges
Peel off rind and cut in half. (prep 4 containers for Bundy)
Pineapple (prep one pineapple at a time)
Start by chopping off top and bottom as well as taking off the rind. Cut each pineapple in half, top to bottom. Then half each side, and then half again having 8 pieces in total. (2 containers for Bundy)
Spinach
Spinach will arrive washed and ready to use. Just fill up the container.
Watermelon (only prep the amount in these pictures at once)
Cut the fruit into long strips with the skin on, then use the knife to remove the skin, slicing very close to the white. Then cut in half.
