For me the big juicy hop flavour aroma is using one or many of the various techniques people are playing with. These are things like using lower temperatures, later hop additions, bigger dry hop rates, more protein in the grist, different yeasts and your hop choice.
As highvoltageman mentioned adding the hops at lower temperatures will give you that lower bitterness, but it will still be warm enough to get out the hop materials. Personally I still like a bit of bitterness, so I may add some to the mash, boil or steep at higher temperatures depending on the beer.
For the post boil hop additions it seems you need at least 10 minutes. The temperature you use will alter the bitterness and taste you get. So you could even try splitting your steeping additions into two and adding at different temperatures to play around with what each adds. These post boil hop additions additions allow more polyphenols and other hop substances to stay in the wort more than the boil additions.
Then people are playing around with dry hopping rates that move from 6 g/litre up to insane rates (I had a 40 g/L yesterday). Personally I'm staying with 6 g/Lat the moment. I think I'd probably get more if I went for 8-10 g/L split into two or more dry hops, but I'm happy with what I get from the 6 g/L. It also seems that the post boil additions help here as well, as more of the dry hop materials attach to post boil hop materials, amplifying the dry hop a little.
To increase the proteins and polyphenols in the beer even more you can add some protein heavy grains like oats or wheat that will give the hops even more things to attach to in the wort.
Each of these steps will add a small or a large amount of haze, so depending on what you're going for you may only use one technique, or you may mix in a few.
People are also finding that using yeast with an English heritage can increase the juicy notes in some hops. These yeasts will create an enzyme that will change some hop oils, like geraniol to more citrusy oils, like citranellol. Though this depends on using the right yeast and the right hops.
Then, for me, the juicy dimension really comes from the hop you use. Hops like citra, mosaic, galaxy are the main ones, but there's plenty that will also provide or help promote those juicy flavours.