To be the most resourceful home gardener means making the most of every fruit, vegetable, and herb you grow. And it isn't easy. Turning all those fruits and vegetables into your own homemade juice is among the fastest and most tolerable ways to maximize your use of your garden's produce all summer long without letting anything go to waste.
The Health Benefits of Fresh Juice
Fresh squeezed juice offers countless health benefits, and not only is it a fantastic addition to your diet, but even picky eaters seem to get in on the action. We happen to be fans of cold press juicers more than centrifugal juicers due to their ability to efficiently extract nutrients and flavor. You'll believe it when you try it, the flavor is just better than any bottled juice or flavored water you can find.
Packed with essential vitamins, minerals, and antioxidants, juices made of fruits and vegetables can boost your immune system, improve digestion, and enhance overall energy levels. Cold-pressing preserves more nutrients than traditional juicing methods, ensuring you get the maximum health benefits from every glass, while the fresh, natural flavors make staying healthy a delicious experience.
Fruits and Vegetables We Like to Juice
We're focusing on produce that you're most likely to grow in your backyard garden, orchard, or could easily find at your local farmer's market. Check the grocery store if there's an ingredient you can't find grown in your own region!
1. Apples
Save your soft apples. Apples often go to waste when they become soft or bruised, but they're rich in vitamins A and C, and their natural sweetness can enhance the flavor of any apple juice blend. Apples also provide dietary fiber and antioxidants, making them a healthy addition to homemade juices.
2. Carrots
Carrots add an amazing sweetness, even to bitter blends. Carrots are easy enough to grow, but they're also inexpensive to buy, so we always keep a bag on hand in the fridge. They're an excellent source of beta-carotene, which the body converts into vitamin A, beneficial for eye health. Carrots also add a natural sweetness and vibrant color to juices.
3. Cucumbers
Homegrown cucumbers are abundant from July through September. Once you've had enough of pickles and English cucumber salad, use your remaining armloads of cucumbers for juice before they rot. Cukes are hydrating and low in calories, making them perfect for refreshing juices. Cucumbers also contain antioxidants and have anti-inflammatory properties.
4. Tomatoes
Tomatoes are good for so many things, but especially for juice. Tomatoes are a staple in many gardens but can overripe quickly. They're rich in lycopene, an antioxidant linked to numerous health benefits, including reduced risk of heart disease and cancer. Tomatoes also add a savory flavor to vegetable juices, and we highly recommend that you try to make your own homemade V8.
5. Zucchini
Got baseball bat-sized zucchinis? Us too. Zucchinis often grow prolifically and can become oversized and tough. They're low in calories but high in vitamin C, potassium, and fiber. Adding zucchini to your juice can boost its nutritional content without altering the flavor balance too much.
6. Beets
Beets, baby, beets. Beets are commonly grown in gardens but can go unused when they get too large or squishy (we're looking at you, beet that we just found in the bottom of the crisper drawer). They're packed with essential nutrients like folate, manganese, and potassium, and they add a rich, earthy flavor and vibrant color to juices (and breakfast smoothies). We love beet!
7. Spinach
Spinach is very versatile. Unless planted in stages, spinach is up and ready to use, and then quickly wilts or bolts. It's a powerhouse of nutrients, including vitamins A, C, and K, as well as iron and calcium. Spinach blends well into juices, providing a significant nutrient boost without overpowering the taste. A big bag of spinach is super affordable, too, so it's another item we usually keep in the fridge for impromptu juice time.
8. Kale
Kale, yeah. Kale is a hardy green, but many consumers find that it's tough or bitter, even when sauteed. That said, it's extremely high in vitamins A, C, and K, and contains calcium and antioxidants. Juicing kale leaves helps to utilize its nutrients in a more palatable way, especially when paired with apples, carrots, or other sweet fruits and vegetables.
9. Celery
We always keep celery on-hand. Celery's one of those ingredients we don't grow at home, but it's cheap to buy at the store, so we're adding it to the list for that purpose. It's hydrating and contains vitamins A, K, and C, along with folate and potassium. Celery adds a crisp, refreshing flavor to juices and is known for its anti-inflammatory benefits.
10. Pears
Mail us all your pears, please. Pears are frequently grown in home gardens and can become overripe quickly. We long for a pear tree! The fruit is rich in dietary fiber, vitamin C, and copper, and adds a sweet, mellow flavor to juices, and helps improve digestion.
11. Bell Peppers
Bet you didn't consider this one. Bell peppers are abundant during the summer but go to waste if they become wrinkled or soft. Save those soft peppers (before they rot!) and use them to add a sweet, slightly tangy flavor to juices. They're high in vitamins A and C, and contain antioxidants like beta-carotene. (Side note: HOT PEPPERS ARE GREAT TOO. Use sparingly.)
12. Grapes
Pre-wine fun time. Grapes produce in large quantities and can spoil quickly (we also make lots of grape jelly). They're a good source of vitamins C and K, and antioxidants like resveratrol. Many grapes have tiny seeds, but that's no issue for a cold-pressed juicer — they'll process right out. Grape juice is one of our favorite ways to enjoy grape season, hands down.
13. Peaches
Can't put these pits in the juicer, but boy, oh, boy, peach juice is great. Peaches are a popular fruit during the summer, but they'll quickly go from "perfectly soft" to "too soft." Save those too-soft fruits, pull out the pit, and juice them for their vitamins A and C, and dietary fiber and antioxidants. (P.S. there's a magic window in the spring when mango and peaches are both semi-in-season at the grocery store; together, they make a great homemade fruit juice.)
14. Watermelon
Our favorite post-picnic use for Watermelon! Watermelon is abundant during the summer, but at some point, you can't eat anymore. Good thing the flesh is hydrating and contains vitamins A, C, and B6, along with antioxidants. We love how it adds a refreshing sweetness to our cold juice without the sugar rush.
15. Pineapple
Votes for pineapple! Pineapple is sometimes grown in warm climates or greenhouses and can go to waste when overripe; in the early spring, it's abundant in stores, so buy it up. It's high in vitamin C, manganese, and bromelain, an enzyme that aids digestion. It adds a tropical sweetness and can enhance the flavor profile of many blended mixtures (we like it with frozen banana, juiced fresh ginger, and mango juice).
16. Oranges
Wish I had an orange grove. Oranges are rich in vitamin C, which boosts the immune system, and they contain flavonoids that have antioxidant properties, but if you have an orange tree, you know how hard it is to put them all to use. Juice, it is. We like a slow juicer over a traditional citrus juicer, but we know some of you favor excess pulp, and that's good too. Do what you want, but enjoy fresh-squeezed orange juice.
17. Lemons
I've never had a lemon tree that produced "too many," but... when my store-bought lemons are on the brink of going to waste, I always add them to the juicer. They're an excellent source of vitamin C and have detoxifying properties. Adding lemon juice can enhance the flavor of other fresh ingredients and support a healthy diet.
18. Strawberries
Yes! Strawberries are a popular garden fruit that can spoil quickly when not used promptly after harvest. They're high in vitamin C, manganese, and antioxidants, which support overall health. We like picking up 10 pounds at the local U-Pick and adding them into the juicer, stems and all, to enhance juices with kale, spinach, and cucumber without any artificial sugars.
19. Swiss Chard/Rainbow Chard
Chard makes great juice. Just like spinach and kale, chard is a leafy green that can be prolific in gardens and often goes to waste. Fun to grow, less fun to eat, I always say. It's packed with vitamins A, C, and K, as well as magnesium, potassium, and iron. Chard adds a mild, slightly earthy flavor to juices and its thinner consistent makes it a great way to boost nutrient intake.
20. Parsley
Unpopular opinion — is parsley considered a green smoothie ingredient? Parsley is a common bi-annual garden herb that can grow abundantly and go to waste. It is rich in vitamins A, C, and K, and contains antioxidants that support immune health. Parsley adds a fresh, herbal note to juices and can help to cleanse the palate, and we like it with blended juices that include apples and strawberries.
21. Mint
Only grow mint in containers. That's your warning. Mint is often grown in gardens and can proliferate, meaning you'll probably always have it. It contains vitamins A and C, and its natural menthol provides a refreshing and cooling effect. Mint can add a delightful burst of freshness to any juice blend. This is your invitation to spice up your mojito in a new way.
22. Melons (Cantaloupe and Honeydew)
Our favorite use for melons. Melons, such as cantaloupe and honeydew, make excellent juice ingredients. They're easy to grow and abundant all summer (but usually at the exact same time). In juice recipes, these fruits are hydrating and rich in vitamins A and C. So refreshing!
23. Plums
Have you tried juicing a plum? Worth it. Like peaches, plums trees will produce a lot of fruit, and the fruit can spoil quickly. We love that they're high in vitamins C and K, as well as dietary fiber and antioxidants. Plums add a sweet and slightly tart flavor to juices, enhancing both taste and nutrition without an overwhelming sugar content.
24. Raspberries and Blackberries
Berries and what else? The natural juices from berries are rich in vitamins C and K, and antioxidants that support overall health. They'll add a sweet and tart flavor to mixed fruit juices, making them a welcome addition. (Try them in a traditionally green juice recipe for a nice kick.)
25. Fennel
Bet you haven't tried this one. Not many home gardeners grow fennel, and even though it's easy to grow, it can be underutilized in everyday cooking. It's high in fiber, potassium, and vitamin C. Fennel adds a unique anise-like flavor to juices, which can be very refreshing and digestive-friendly. A little goes a long way, and it has great nutritional benefits.
How to Make Your Own Juice – 5 Recipes to Try
1. Apple + Carrot + Ginger
- 2 apples
- 3 large carrots
- 1-inch piece of ginger
This classic combination of fresh vegetables is not only delicious but also incredibly nutritious. Apples and carrots add natural sweetness and a boost of vitamins A and C, while ginger provides a spicy kick and anti-inflammatory benefits.
2. Cucumber + Spinach + Lemon
- 1 large cucumber
- 2 cups spinach
- 1 lemon
Cucumber, spinach, and lemon make for a refreshing and hydrating juice. The cucumber and spinach provide vitamins and minerals, while the lemon adds a tangy flavor and a dose of vitamin C.
3. Beet + Orange + Mint
- 2 medium beets
- 2 oranges
- 10 mint leaves
Beet, orange, and mint create a vibrant and invigoratingly smooth juice. Beets add an earthy sweetness and are rich in folate and manganese, oranges provide a burst of vitamin C, and mint offers a refreshing finish.
4. Kale + Pineapple + Celery
- 2 cups kale
- 1 cup pineapple chunks
- 3 celery stalks
Kale, pineapple, and celery blend into a nutrient-dense green juice. Kale is packed with vitamins A, C, and K, pineapple adds tropical sweetness and digestive enzymes, and celery contributes hydration and anti-inflammatory properties.
5. Watermelon + Strawberry + Basil
- 2 cups watermelon chunks
- 1 cup strawberries
- 5 basil leaves
Watermelon, strawberry, and basil make a deliciously sweet and refreshing juice. Watermelon and strawberries are hydrating and rich in vitamins A and C, while basil adds a unique herbal note and additional antioxidants.
