the year of LIVING UNOFFICIALLY

365 days of celebration

15
January

National Fresh Squeezed Juice Day

Posted by Brittany

National Fresh Squeezed Juice DayOn the rare weekend that Chris and I make it out of bed in time to catch breakfast at Chick-Fil-A or Panera, you’ll see me with a Diet Coke or a cup of tea. That’s because, although I was blessed with many of my parent’s good genes, I was also unfortunate enough to inherit my father’s pitiful digestive tract. In short, there are very few fruits that I can digest drama-free. Those that I can, like strawberries and bananas, usually lend themselves better to smoothies than fruit juices. There are a couple of processed juices I can drink (cranberry, pomegranate, etc.) but that’s probably just because the formulas I buy aren’t natural and are mostly made up of water and artificial flavoring. I do admit though, that sometimes I’ll risk some fresh orange juice if its coming to me in the form of a Mimosa. Yum!

To celebrate National Fresh Squeezed Juice Day Chris and I decided to juice some oranges ourselves. Coincidentally, when we arrived at Wegman’s this afternoon for our weekly grocery shopping, they were passing out samples of fresh-squeezed orange, grapefruit, and tangerine juice. We asked the “sample lady” if she knew today was National Fresh Squeezed Juice Day — she didn’t, but our revelation gave her a chuckle and she advised us about the best oranges to try for our first juicing experience. At her recommendation we purchased Juicing Oranges (as their name hints, they yield a lot of juice) and Blood Oranges (they have a crimson color and tend to be a little more tart than the average orange).

When we returned home, Chris and I opened our brand new hand juicer (that’s right — no fancy machines for us!) and got to work. After some elbow grease and eight Juicing Oranges we ended up with two glasses of juice and a sticky counter. When Chris first tested the juice it was a little too pulpy for his liking. A quick search of the kitchen revealed that we had neither a sifter nor cheesecloth to strain the juice so we used the next best thing — a fine cheese grater. This held back almost all the pulp and Chris’s second sampling was much better. In fact, apart from the two or three small sips I took, Chris enjoyed the entire results of our hard work. And we still have several Blood Oranges to tempt his pallet later!

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