Fruit Juice Recipe

Wash and prep

Rinse all fresh fruit under cold running water. Hull the strawberries, peel and core the apple, peel the orange and separate into segments, remove tough skin from the pineapple and cut into chunks if not already prepared. Slice the banana into coins.

Check quantity: measure approximately 1 cup of each prepared fruit (banana, strawberries, pineapple). If fruit is larger or smaller adjust to reach balance of sweetness and body.

Combine in blender

Place the prepared banana, strawberries, pineapple chunks, orange segments, and apple pieces into a high-speed blender.

Add the cold water and fresh orange juice to the blender to provide liquid for blending and to build body.

Add honey or agave nectar and fresh lemon juice for brightness. Add a pinch of salt to enhance flavors if using.

Secure the blender lid and blend on high for 45–60 seconds, or until the mixture is completely smooth and homogenous. If the mixture is too thick, add up to 1/2 cup additional water in 2-tablespoon increments until desired consistency is reached.

Taste the juice and adjust sweetness or acidity: add more honey/agave for sweetness or a little more lemon juice for brightness, blending briefly (5–10 seconds) after adjustments.

If a clear, less pulpy juice is preferred, pour the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, pressing with a spatula to extract as much liquid as possible. Alternatively, serve as a pulpy smoothie-style juice without straining.

If serving cold and slightly diluted, add ice cubes to the blender and pulse 2–3 times or pour juice over ice in glasses. Garnish each glass with a mint leaf if desired.

Serve immediately for best flavor and freshness. Refrigerate any leftovers in a sealed container for up to 24 hours; shake or stir before serving as separation will occur.