Juicing on a Budget with High-Yield Produce

juice in glasses
By: Christine Frietchen

I recently completed my first 5-day Reboot, and worked hard to manage my produce costs (see: My Cheap Reboot). 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.

4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5 (4 votes, average: 3.75 out of 5)
Login to rate this recipe - Not a member? Join Today


  • ½ pineapple
  • 1 apple
  • 1 large cucumber
  • 4 Swiss chard leaves
  • A few mint leaves for garnish (optional)


  1. Rinse all produce. There’s no need to peel the pineapple. Just chop off the top and cut into quarters lengthwise to fit your juicer.
  2. Juice all ingredients. Garnish glasses with mint, if desired.

Prep time: 5 minutes

Total time: 5 minutes

Servings: 2

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , ,

Christine Frietchen

Christine is the Editorial Director for Reboot with Joe. She has lived a plant-based life for more than 5 years. She loves cooking for others, and demonstrating that plant-based recipes are delicious crowd-pleasers. In her spare time she is training for the many triathlons and marathons she competes in every year. Thank goodness for the plants that power her through!

More posts from