This method is suitable for a wide range of applications. Apples, oranges, pineapples, watermelons and even non-green vegetables such as bitter gourd and carrots can be juiced in this way. All you need is a refrigerator with freezing function, a clean gauze and enough patience.

The freezing method is simple to operate. Put the fruit in the freezer until it is completely frozen, then take it out and melt it completely at room temperature. You will find that the fruit becomes very soft. At this time, put the fruit in gauze and knead it gently, and the juice will flow out.

Method 2: Extrusion method

If you can't wait to make juice by freezing, try squeezing. It should be noted that this method is more suitable for soft fruits with more water, such as watermelons and peaches. The method is that simple. Chop up the fruit, then wrap it in gauze, squeeze it hard with your hands and let it drip. You can also wrap the fruit in gauze, put it in a strong container, such as a stainless steel basin, mash it with a rolling pin, and then squeeze it.

Specifically, there are many derivative methods of extrusion, such as:

For soft-skinned fruits, such as oranges, you can cut a knife in one-third of the orange, pinch a small piece with your thumb and forefinger, pinch it upward, squeeze out the juice, then stir the rest with a knife, and finally squeeze out the juice, but this is hard work. For juicy grapes, you can cut them with clean scissors, or crush them directly by hand and filter them with gauze.