Juicing citrus with the peel is possible but adds bitterness.
- Masticating juicers handle peels better than centrifugal models.
- Wash fruit and remove seeds to reduce bitterness and contaminants.
- Use peel sparingly and strain juice for a cleaner taste.
What Happens When You Juice Citrus with the Peel?
Juicing citrus with the peel introduces bitter compounds from the rind. The peel contains essential oils and flavonoids, which some people enjoy. However, the pith and outer skin can make juice taste sharp and unpleasant. The bitterness comes from limonin, a compound in the peel. According to the USDA, citrus peels are high in fiber and vitamin C. But the taste may overpower the natural sweetness.
Which Juicer Types Handle Citrus Peels Best?
Masticating juicers crush and press ingredients slowly, which extracts more juice from peels. Centrifugal juicers spin at high speed and may not break down tough peels as effectively. Slow juicers like the Omega NC900HD are known for handling leafy greens and peels. Centrifugal models, such as the Breville Juice Fountain, work but may produce more foam. Consider the pulp screen size; finer screens clog with peel fibers. For best results, cut citrus into chunks that fit the feed tube.
Should You Juice Citrus Peels for Health Benefits?
Citrus peels contain antioxidants like d-limonene, which may support digestion. However, most of the peel's nutrients are not water-soluble, so juicing extracts only a fraction. The peel also holds pesticide residues if not organic. Washing with a brush helps reduce surface chemicals. Some juicers, like the Hurom H-AA, have a citrus juicing attachment that separates peel from juice. If you want the nutrients without the bitterness, consider grating the zest into your juice instead.
How to Juice Citrus with the Peel Without Ruining the Flavor
Start by washing the fruit thoroughly to remove dirt and wax. Remove the stem and any bruised areas. Cut the fruit into wedges that fit your juicer's chute. For centrifugal juicers, alternate citrus with a piece of apple or cucumber to help push through. Use the peel sparingly; one or two slices per fruit is enough. Strain the juice immediately to remove excess pulp and bitter bits. Chill the juice to mellow the bitterness.
What About Lemons and Limes with the Peel?
Lemons and limes have thinner, more aromatic peels than oranges. Juicing them whole can add a strong, tart flavor to cocktails or dressings. But the peel's oils can make the juice overly bitter. Many bartenders prefer to juice only the flesh for a clean taste. If you do include the peel, use organic fruit and remove the seeds. The peel of limes is especially potent, so use less. For a balanced citrus juice, combine peeled and unpeeled fruit.