Juicing on a Budget with High-Yield Produce

I recently completed a Reboot, and worked hard to manage my produce costs. But now I’m eager to try it again, this time stretching my dollar even further by using as many high-yield fruits and vegetables as I can: Produce that gives you the most amount of juice and the least amount of leftover pulp.

It’s easy to tweak our Reboot with Joe juice recipes with this in mind. For any leafy green, you can substitute any other leafy green. For fruits, choose a fruit of the same type and/or color. For example, use citrus fruits interchangeably. That can save you a bundle since it lets you buy what looks best, or is on sale.

Lately, I’ve been using Swiss chard instead of some of the kale in recipes. Even though chard can be a little more expensive than kale at my local markets, I get a lot more juice out of it. Cucumbers are also on my favorites list. I can sometimes get them 4 for $1, and they juice beautifully, with a tiny amount of pulp leftover.

Keep in mind that some lower yield produce is packed with nutrition. Don’t quit kale entirely, but definitely mix it up with other options.

In our experience at Reboot with Joe (and we make a LOT of juice), here are some produce picks that will get you the most juice for your buck.


  •  Celery
  • Swiss chard
  • Carrots
  • Sweet potato
  • Beets (any color)
  • Romaine lettuce
  • Parsley
  • Broccoli
  • Mint
  • Cucumber
  • Tomatoes
  • Zucchini


  • Apples (any kind)
  • Pears
  • Pineapple (no need to peel!)
  • Watermelon (juice the rind, too)
  • All citrus
  • Melon

One of my favorite juices lately is made of a bunch of my favorite high-yield items: I call it a Green Colada. You can see in the photo how little pulp was left over (and that’s without peeling the pineapple), for a yield of 40 ounces of juice. It tastes terrific too–very refreshing and sweet.