Fruit Juice Recipe

Wash and prep

Rinse all fruit under cold water. Peel and seed the oranges, core and quarter the apple (leave skin on for fiber if desired), hull the strawberries, peel and chop the mango and pineapple into rough chunks suitable for a blender or juicer.

If using a juicer: feed the orange, apple, pineapple, strawberries and mango through the juicer according to manufacturer instructions. Collect juice in a pitcher. If using a blender: place all prepared fruit in the blender jar in roughly even layers for best blending.

Blender method

Add the prepared fruit, 1 cup cold water, 1 tablespoon fresh lemon juice, and 1 teaspoon honey (or agave) to the blender. Add a pinch (0.25 tsp) of salt if using. Blend on high 45–60 seconds until completely smooth. If the mixture is too thick, add up to 1/2 cup more water, 2 tbsp at a time, until desired consistency.

Juicer method (if using)

After juicing the fruit, stir in 1 tablespoon fresh lemon juice and 1 teaspoon honey into the collected juice. Add a pinch of salt if desired and mix to dissolve.

If you prefer a smooth, pulp-free juice, pour the blended mixture through a fine mesh sieve or nut milk bag into a pitcher, pressing or squeezing to extract as much liquid as possible. Discard or reserve pulp for smoothies or baking.

Add ice cubes to the pitcher or serve over ice. Stir gently to chill. If using fresh mint, bruise leaves lightly by clapping between your palms and add to the pitcher or to individual glasses as garnish.

Taste and adjust sweetness or acidity: add a little more honey if you prefer sweeter juice or another 1/2 tablespoon lemon juice if you prefer brighter acidity. Pour into glasses, garnish with mint if desired, and serve immediately.

Store any leftover juice in a sealed container in the refrigerator for up to 48 hours. Stir before serving; flavor and brightness are best within the first 24 hours.