Fruit and vegetable juice

Wash the produce, remove stones and any tough, inedible peel, then feed it through a juicer. For a blender, chop the ingredients, blend with a little cold water and strain through a fine sieve if you want a thinner drink.

Pour it into a clean, airtight bottle, refrigerate it straight away and drink it within 24 hours. Fresh juice separates as it stands, so shake it before pouring.

Yes. Freeze it in small portions, leaving a little room at the top of each container for expansion, and thaw it in the fridge. Shake well after thawing; the texture may be less smooth.

Apple or pear can soften the taste of leafy greens, while lemon or ginger adds a sharper note. Carrot, orange and ginger make a familiar combination; cucumber, apple and mint taste especially refreshing when served cold.

Yes: add a splash to a soup, stew or sauce for sweetness and colour, or freeze it in ice-lolly moulds. If reducing juice in a pan, keep the heat gentle and stir often so its natural sugars do not catch.

Juice is extracted from produce, and much of the pulp may be removed; a smoothie is made by blending the fruit and vegetables, so the blended pulp stays in the drink. Juice is usually thinner, while smoothies are thicker.

Fruit and vegetable juice combines both kinds of produce; vegetable juice contains vegetables without fruit. In the foods compared, vegetable juice has 24 kcal per 100 g, compared with 43 kcal per 100 g for fruit and vegetable juice.

Not necessarily: a juice drink may contain added water, sugar or other ingredients, whereas the name fruit and vegetable juice describes juice made from both types of produce. Read the ingredient list to see what is in the drink.