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Pomegranate the easy way


In the Northern Hemisphere, pomegranates are in their peak season from August to January, while in the Southern Hemisphere it’s just the opposite. Choose a pomegranate that has a deep, vibrant color, and that is a bit lumpy. A lumpy pomegranate is a hint that the seeds inside are becoming perfectly juicy! The unripe fruit will often be lighter and will make a hollow sound when tapped. And as is the case with most fruits, pomegranate should be heavy for its size with few scrapes or bruises.


If you are using the Norwalk Juicer, you DO NOT need to de-seed the pomegranate at all.

You’ll need a knife, a Norwalk Juicer, and, well, a pomegranate.

All you do is cut the Pomegranate in half, place in the center of a juicing cloth, fold and press. Thats it!



You’ll need a knife, a bowl of water, and, well, a pomegranate.

  1. Flip the pomegranate so you’re looking at either the crown or the butt. You’ll see that there are 6(ish) distinct ridges running down the fruit. Gently score each of these with a knife (don’t cut all the way through but draw a semi-deep line of sorts with your knife) running from crown to butt along the ridge.
  2. Over your bowl of water and facing away from you, break the pomegranate in half.
  3. In the water, break the pomegranate at your score lines to create wedges of sorts. And from there you can work out the seeds, keeping the pieces under water to prevent pomegranate juice explosions.
  4. The white pulp will float while the seeds will sink. Strain out the pulp.

Doesn’t our way seem easier?

Finance you’re Norwalk Juicer, today.

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Pineapple Popsicles

The Pineapple juice from your Norwalk makes a sweet treat for a hot summer day. Pour your freshly made pineapple juice into a popsicle mold, freeze overnight, and enjoy pineapple popsicles from your Norwalk.

Here are some helpful tips for juicing and storing your pineapple juice.

There is no need to grind the pineapple for juicing. All of the juice will be extracted using only the Hydraulic Press. Flat cloths come folded in thirds and should always be used and stored this way. Place one slice of pineapple into the center third of the flat cloth. Fold the cloth into thirds now, keeping the pineapple slice in the center third. Place the folded cloth onto the center of the juice tray. Repeat steps for the 2nd cloth. Always juice with 2 cloths. Make sure the juice tray is centered on the press plate.

Turn on your Norwalk, and turn the press lever to press your juice.

Empty the dry pulp from the flat cloths into the trash and repeat the juicing process until you’ve pressed all of the pineapple slices.

Juice needs to be stored quickly to stay fresh and reduce oxidation. Pour into small glass jars for storing in the refrigerator, leaving only enough room at the top of the jar for the lid. This ensures there is limited oxygen in the jar, and will keep your juice fresh longer.

If freezing, leave 3/4 to an inch of room in the top of the jar for expansion.

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Avocados are originally from Mexico and Central America.

For immediate use, select slightly soft avocados, free of blemishes and dark spots. For later use, get hard to firm avocados, which will ripen at room temperature in a few days. When ripe, avocados may be refrigerated, but need to be used within three to five days. Avocados can be stored at room temperature in paper bags to speed up ripening.

Puree (Grid #1)

Triturate only. Do not press. Peel and remove the pits from the avocado. Fill the housing loosely before turning on the Norwalk. While triturating, be sure to keep avocados in the housing at all times to prevent throwback. When finished, leave the pusher in the tube until the Norwalk is turned off. Use Grid #2 if for a finer texture.

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Casaba Melons

Juice…for Life.

The casaba is a late ripening winter melon, a member of the muskmelon family with a yellow skin and white flesh. Cut in half and remove cavity contents. Peel and cut into pieces small enough to fit into housing.

Nectar (Grid #4)

Triturate only. Do not press. Fill the housing loosely with melon. Hold the pusher over the melon before turning on the Norwalk. Keep the housing partially full at all times to prevent throwback. When finished, leave the pusher in the feed tube until you have turned off the Norwalk.


Press only. Fill the center portion of a flat cloth with melon pieces. Fold into thirds and always press with two cloths.

Puree (Grid #2)

Triturate only as with nectar. The melon puree will have the consistency of applesauce and it makes a fine topping for desserts.

Salads (Grid #1)

Triturate rapidly and drain. The juice may be used for drinking or other purposes. It chops to the consistency of crushed pineapple and is very good for fruit salads.

Frozen Casaba Dessert (Grid #1)

Triturate only. Peel and cut well ripened casaba into pieces small enough to fit into the housing. Place in plastic bag and freeze. After frozen, triturate rapidly as above.