FRUIT PUREES AND SAUCES

Liquids extracted from some fruits are of a thicker nature than other juices. These are called “Purees.” Fruit purees are excellent for many sauces and desserts (see Ice Cream and Sherbets). Purees are extracted the same way that juices are with the screen in place. Fruit may also be homogenized for sauces.

Fruit must be ripe for puree. When using peaches, peel or wash well to remove all the peach fuzz. Smooth skinned fruits need not be peeled, but should be washed well. Remove the pits. Assemble the machine for homogenizing and feed the fruit sections through. Do not mix the puree with any chlorophyll vegetable (green vegetable) juice.

Wash the cranberries thoroughly, add one cup of water for each pound of cranberries and cook them over a medium heat, until soft. Allow them to cool. Assemble the Champion for homogenizing. Use the funnel for easier insertion of small fruit, and run the entire matter through the machine.

Use fresh figs only; tree ripened are the best. Wash the figs well, do not peel. Assemble the machine for homogenizing, and feed the figs through one at a time. This process will automatically remove the skins and seeds and extract a thick puree. Fig puree is excellent for jams. (Also see Fig Delight under Ice Creams). If a thick fig extraction containing seeds is desired, peel the figs first and homogenize them with the nylon blank in place of the screen.

Fruit Sauces - Apples and Pears

First Method: Remove any bad parts from the fruit, do not peel. Cook the fruit until soft. Assemble the machine for homogenizing and use the funnel for easier insertion of fruit. Allow to cool. The entire matter should be run through the machine. Any skins or seeds will automatically be removed in this process.

Second Method: Wash the fruit well. Cut into sections and remove the cores and seeds. Assemble the machine for homogenizing. Homogenize the sections, add a little lemon, sweeten with sugar, and serve at once. (The fruit should first be pre-cooled in the refrigerator when making sauce by this method).

Fresh Coconut

Fresh coconuts contain three eyes or brown indentations on the top of the coconut. One of these spots is soft enough to be punctured. Puncture the coconut and turn it upside down over a container to drain. The hard coconut shell may be cracked with a hammer or can be placed in an oven, preheated to 400 degrees for a few minutes, until the shell cracks.

Coconut Milk

Homogenize the sections and add a little water into the feeding throat with each charge so the homogenized material will resemble a thin paste. Keep the motor running and pour a cup or two of water into the feeding throat in order to clean out all of the coconut. Add an additional quart of water, plus the liquid drained from the coconut to the mixture.

Assemble the machine for juicing. Pour the coconut mixture into the feeder throat (about half full) and push down with the tamper. A quart or more of coconut milk may be made this way from the average size coconut. This milk can be kept fresh in the refrigerator for several days. Coconut oil will rise to the top of the milk. This can be discarded or shaken in before using.

Follow the same directions as above only use no liquid. For a thinner cream, some coconut liquid can be added to the feeder throat.

Coconut - Almond Milk

Follow the same directions as for Coconut Milk, only add 1/4 cup of almonds to the feeder throat. Proceed through the juicing step, adding liquid to obtain the desired consistency.