The Breville Compact Juicer does a good job juicing carrots, oranges, celery, and cucumbers. It’s handy to have on hand for freshly squeezed juices, cocktails, and recipes that call for ample amounts of citrus juice. It’s fairly inexpensive, and holds up to years of use.
Here’s my full review + recipes to make with it.
Update: I’ve had my Breville Compact Juicer for 10 years now! It’s still holding up well after all of these years of making vegetable & fruit juices. I’m glad I went with a moderately priced juicer, as this one has more than met my needs.
After years of wishing & waiting, a juicer is finally adorning my kitchen counter. Between the smoothies, juices, and raw kale salads, my home even smells like a raw restaurant and juice bar. One of my favorite scents ever!
When I was looking into juicers, I heard good things about Breville. Although I didn’t buy one of the high-end models or brands used by true raw foodists, I feel pretty happy with my Breville Compact Juice Fountain. It’s a centrifugal juicer.
What I like about it
In the plus column, it’s a nice size for two and fits under the counter. It’s a breeze to assemble and disassemble. It juices quickly and easily. And cleaning is a cinch.
Breville includes a brush for cleaning the juicer’s mesh interior screen. That is very handy.
I clean the whole juicer as soon as I’m done. I haven’t had any problem at all getting to the machine’s nooks and crannies, unlike some kitchen appliances I’ve had in the past.
Most of the juicer is dishwasher safe. I like to rinse it out right away, brush the screen, and then pop it into the top rack.
Recipes for Breville juicer
Here are some of my favorite recipes using my Breville compact juicer.
- Celery & cucumber juice
- Cucumber, bell pepper, and tomato juice
- Vegetable juice with tomatoes & cucumber
- Carrot juice with apple, cucumber, and celery
- Rooibos iced tea with fresh peach juice
The juicer is handy for alcoholic drinks like an orange creamsicle cocktail using freshly squeezed orange juice.
It’s great for juicing a bunch of lemons. Lemon juice keeps well in a jar in the refrigerator. Then it can be used in lemony potatoes, grilled tofu, hummus, seitan piccata, vegan feta cheese, or cashew salad dressing.
What I dislike about it
On the negative column, it’s not great at juicing dark leafy greens like kale or collard greens.
I’d looked forward to that, but this type of juicer just doesn’t do a very thorough job. It seems to just immediately throw the leaves to the inside of the pulp container.
Being a leafy greens fanatic, I hate to just waste leaves that could have made a nutritious lunch.
Luckily there’s still plenty that it is good at juicing outside of that. It does a good job with fruits and vegetables like celery, carrots, pears, apples, peeled citrus fruit…
(People have recommended stuffing leafy greens into the cavity of a bell pepper before juicing as a way of helping it to break up the greens more effectively. So that’s something to try!)
What about the pulp?
I can’t compare the dryness of the remaining pulp to other juicers since this one is my first. But I can say that it isn’t completely dry afterwards. It has the feeling of mashed potatoes.
I’ve tried running it through the machine again. But the few droplets of juice it produces come out like sludge.
For the most part I like the juicer. So I’ve started finding other uses for the remaining pulp.
Ways to use leftover pulp
One thing I’ve done is make my own vegetable broth.
Before adding any fruits, I juice only the vegetables. Then I remove all of the vegetable pulp from its catcher and put it into a pot with water. I bring the water to a boil and then lower it to a simmer. I let it simmer for about an hour with herbs like thyme, rosemary, and basil.
Once it has finished cooking, I run the broth through a fine mesh sieve to catch all of the pulp. I use it in any recipes calling for broth, or when I want to add more color and nutrients to my cooked grains.
(Most people stay away from using green vegetables for broth because of the color, but I don’t mind it.)
If it’s more broth than I want to have on hand, I pour it into an ice cube tray, and freeze it. Then I can use just as many cubes as I need at a time.
Another way I’ve used the pulp is by incorporating it in smoothies.
After I’m done juicing, I mash the pulp into an ice cube tray and store it in the freezer. When I’m making green smoothies, I just add a few extra cubes for extra nutrition and flavor.
Content and photos updated April 23, 2021. Originally posted March 20, 2011.