What Fruits Work in a Juicer for Optimal Juice and Flavor

January 5, 2026 •

4 min read

According to nutrition experts, a glass of freshly made fruit juice can provide a concentrated dose of vitamins, minerals, and antioxidants. However, the key to a delicious and nutrient-dense drink lies in knowing exactly what fruits work in a juicer and how to prepare them correctly.

Quick Summary

This article guides you through the best fruits for juicing, categorized by type and juicer compatibility, and advises on which fruits to avoid. It covers essential preparation techniques, common mistakes, and offers a clear comparison to help you create perfect, custom juice blends every time.

Key Points

High-Yield Fruits: Focus on fruits with high water content like apples, pears, melons, and citrus for maximum liquid output.
Low-Yield Fruits: Avoid starchy or low-water fruits such as bananas, avocados, and mangoes, which clog juicers and yield little liquid.
Preparation is Key: For citrus, remove the peel and white pith; for stone fruits like cherries or peaches, remove the hard pit to protect your machine.
Flavor Pairing: Use sweet, high-yield fruits to balance more intensely flavored or bitter ingredients, including leafy greens.
Alternating Ingredients: When using a masticating juicer, feed a mix of hard and soft items to prevent clogging and optimize efficiency.

The Best Fruits for High-Yield Juicing

For the most efficient juicing and highest liquid output, choose fruits with high water content. These fruits are the workhorses of any juicing recipe, providing a solid, hydrating base.

Apples and Pears

Apples and pears are staples in many juice recipes due to their high juice yield and ability to balance other, more intense flavors. The type of apple you choose can affect the flavor profile: a Fuji or Honeycrisp will add sweetness, while a Granny Smith provides a tart counterpoint. When juicing, it's generally fine to leave the core and seeds in for standard juicers, but removing them for masticating juicers or for safety is a common practice.

Watermelon and Melons

Watermelon is famously over 90% water, making it a fantastic choice for hydrating, low-calorie juice. All types of melon, including cantaloupe and honeydew, work well and can produce a large quantity of mild, refreshing juice. For watermelon, you can even juice the rind for added nutrients, and always remove the thick, bitter rind from other melons.

Citrus Fruits

Oranges, lemons, limes, and grapefruits are excellent for juicing and for brightening up other fruit and vegetable blends. For most electric juicers, you must remove the peel and the bitter white pith. A dedicated citrus juicer is also an option for these fruits. Navel oranges are a sweet choice, while Valencia oranges offer a great sweet-acid balance.

Pineapples and Berries

Pineapples juice exceptionally well, offering a tropical, sweet flavor. Make sure to remove the tough outer skin. While berries (strawberries, raspberries, blueberries) have a lower yield individually, they can be juiced effectively, especially alongside high-yield fruits like apples. Juicing berries alone often results in a thicker, creamier liquid due to their small size and seedy composition.

Which Fruits to Avoid in a Juicer

Some fruits are simply not designed for the juicing process and are better suited for smoothies. Attempting to juice them can clog your machine or result in a poor texture and low yield.

Bananas: With their low water content and high starch, bananas create a mushy pulp rather than a clean juice.
Avocados: Extremely low in water and high in fat, avocados produce a creamy, buttery paste that is not suitable for a standard juicer.
Mangoes: Like bananas, mangoes are very starchy and fibrous, leading to a jam-like consistency and clogging the juicer screen.
Dried Fruits: Dried fruits have no water content left, so they will not produce any juice.
Large-Pitted Fruits: Cherries, peaches, and apricots must have their pits completely removed before juicing, as the hard pits can damage your machine's components.

Juicing Tips for Success

Following proper juicing techniques ensures a better final product and protects your equipment.

Wash and Prep Thoroughly: Always wash your produce to remove dirt and pesticides. Remove thick or inedible peels from fruits like citrus and pineapple.
Cut Properly: Chop large or hard fruits, like apples and carrots, into smaller, manageable pieces to prevent straining the motor.
Alternate Ingredients: For masticating juicers, alternate between softer, juicier fruits and harder vegetables to help prevent clogging and maximize yield.
Balance Flavors: Sweet fruits like apples and oranges can mask the earthy or bitter taste of leafy greens. For example, a great combination is an apple with kale and lemon.
Don't Overload: Don't force too much produce into the juicer at once. Feed ingredients slowly to allow the machine to work efficiently.

Fruit Juicing Comparison Table


Fruit Type	Examples	Best For	Yield	Preparation Notes
High-Yield	Apples, Pears, Watermelon	Bases for juice blends	High	Wash thoroughly, core apples if desired, remove rinds from melons.
Citrus	Oranges, Lemons, Grapefruits	Adding sweet or tart notes	High	Peel completely, remove all white pith to prevent bitterness.
Berries	Strawberries, Blueberries	Antioxidant-rich flavor	Moderate	Often needs combining with high-yield fruits for best results.
Root Vegetables	Carrots, Beets (often with fruit)	Nutrients, earthy sweetness	High	Wash well, peel or scrub thoroughly, chop into smaller pieces.
Starchy/Low-Yield	Bananas, Avocados, Mangoes	Not suitable for juicing; use in smoothies instead.	Very Low/None	Creates a thick, non-liquid pulp that can clog the machine.

Conclusion

By understanding what fruits work in a juicer and which are best left for other preparations, you can achieve superior results in your juicing journey. Focusing on high-water content fruits like apples, citrus, and watermelon provides the foundation for most juice recipes, while adding berries or pomegranate can boost flavor and antioxidant content. Remember to avoid starchy, low-yield fruits and follow proper preparation techniques to protect your juicer and ensure a delicious, high-quality beverage every time. Experimenting with different combinations and always prioritizing fresh, ripe produce will lead to the best possible juice. For more information on picking the freshest produce, visit the Nama Juicers blog.

Frequently Asked Questions

Not all fruits need peeling. Thicker, inedible rinds on citrus, pineapples, and melons must be removed. Thin-skinned fruits like apples, pears, and berries can often be juiced with their skin on, but always wash them thoroughly first.

No, you should not use frozen fruit in most juicers, as the hardness can damage the motor or auger. Thaw the fruit first, or add ice to the glass after juicing for a chilled drink.

Because berries yield less juice, it's best to juice them alongside a high-yield fruit like an apple. This helps push the berry pulp through and increases overall juice volume.

Your juice is likely thick because you used fruits with a low water and high starch content, such as bananas, mangoes, or avocados. These fruits are not suitable for juicing and are better for smoothies.

For most standard juicers, the seeds and core of an apple are fine. However, apple seeds contain a compound called amygdalin, and while the amount is negligible, some people prefer to remove them for safety.

For a tasty green juice, pair a handful of leafy greens like spinach or kale with a sweet apple or a peeled orange. The fruit provides a natural sweetness that can mask the earthier taste of the greens.

A masticating (slow) juicer is often better for fruits, especially berries and greens, as it extracts more juice and nutrients. Centrifugal juicers are faster and work well for high-yield, firm fruits like apples.