Several points about making fruit juices

• Use ripe fruits to get the most flavor and vitamin content.

• Blend the fruits in a mixer until smooth, adding just enough water to achieve the proper consistency-not too thick, not too thin.

• Strain grape, guava, pineapple, watermelon, or mango juice to eliminate fibrous tissue or seed particles.

• When using citrus fruits such as tangerines, oranges, and grapefruits, separate the pulp from the seeds and add it to the beverage.

• Some fruits go particularly well in pairs: peach and banana, peach and apricot, grapefruit and cranberry, pineapple and orange, kiwifruits and orange, apple and pear, melon and mango.

• To counteract the tendency of banana or apple juice to turn a gray color, add a little lemon or lime juice.

• Apple or pear juice is delicious blended with yogurt, milk, or cream.

• Always serve fruit juices well chilled. If ice is not available, make the fruit juice in advance so it can be refrigerated before serving.

• For a final touch, garnish each serving of fruit juice with a sprig of mint leaves and a slice of fresh fruit.