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When making fruit juices, remember that the amount of juice you'll get depends on how much fluid is in the fruit to begin with, and how you extract it.
For example, apples and berries, which contain high amounts of solids and pectins, will produce less juice than grapes. And the more powerful your juice extractor, the better job it will do of extracting every last bit of juice from your fruit.
|Sheri Ann Richerson|