Love it. I'm constantly experimenting with new combinations. For now, the winner recipe includes 50% carrots, 25% apples and 25% oranges. Here are two life hacks: Some consumers commented on the foam you get when making orange juice. I always peel oranges before extracting juice. Just use a knife to peel/cut away most of the orange and white skin around the fruit and you will get juice that is much smoother and less bitter. You know oranges are waxed and sprayed and otherwise treated to increase shelf life. If I'm peeling carrots, why wouldn't I peel oranges? It only adds about one minute to my prep time and it makes a huge difference in taste and texture. If you are worried about extracting juice from carrots, because they stain: squeeze an orange or apple into your carrot juice. It adds flavor, tang, a little bite, and it will clean the blades and strainer of carrot stuff. Then wash all parts immediately, instead of throwing into dishwasher. Use your regular dish brush on everything. If you are considering cost: a 10-oz ounce of freshly squeezed juice anywhere will cost $8-10. Do the math. Hope it lasts.