We bought every type of blend-able fruit we could find along with every type of plain bottled juice in the juice aisle, and brought them home to see if we could figure out our favorite 1-juice, 1-fruit combos. Some blends were great, others were passable, and some downright vile (I'm looking at you, orange juice with papaya).
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.I bought my wife a juicer as a pre-wedding gift about five years ago. Since then, I can count on two hands the number of times we've actually pulled it out to use it. It's the cleaning that really makes it difficult to rationalize using on a daily basis.
The other day, when we were walking through the supermarket looking for fruits to blend, I thought to myself, "why have we been using water or milk this whole time for our blends? Why not start with something that already has flavor?" So we bought every type of blend-able fruit we could find along with every type of plain bottled juice in the juice aisle, and brought them home to play with. For the sake of simplicity and our future wallets,. Some blends were great, others were passable, and some downright vile .For the method to work, you need fruits that blend very easily in a standard blender. Apples, pears, and other hard fruits end up giving your juice an unpleasantly gritty, pulpy texture.
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