Many recipes call for freshly squeezed juice, whether it be orange, lemon of lime and I guess some of the time your can’t be bothered and use a bottle. Well guess what?.....I do too! But it’s just not the same is it?
How do you get the most out of fresh fruit? Try this great tip that I came across recently.
First roll the fruit along its axis and gently squash it. This is the secret bit that basically gets the juice mobilised in the flesh before actually breaking open the fruit. Then slice the fruit in half as you normally would do across the equator and “squeeeeeze”.
Take care not to lose the pips in your recipe mix and watch the juice flood out. So whether it’s orange, lemon or lime, there’s no excuses for not having fresh and now you can really get all the juice out.
