Fresh Juices Recipe

Select fruits

Ask the waiter which fruits are available today and decide on one or a combination that totals about 2 medium pieces or 1 cup of berries/grapes. Balance sweet and tart (for example: orange + pineapple, or apple + ginger).

Wash all fruits and herbs thoroughly under cold running water to remove dirt and residues. Pat dry.

Peel fruits as needed: peel oranges, pineapple, mango, and grapefruit; core apples and pears; remove seeds from large fruits if present. Trim stems from berries and grapes.

Cut fruits into pieces roughly 1–2 inch (2–5 cm) so they will blend or juice easily.

If using a juicer

Feed prepared fruit pieces through the juicer according to the manufacturer's instructions. Collect juice in a clean container. If juice is very thick (e.g., mango), add 1/4–1/2 cup cold water or coconut water and stir to reach desired consistency.

If using a blender

Place fruit pieces and any small add-ins (ginger, mint leaves) into the blender. Add 1 cup cold water or coconut water and 1 cup ice. Blend on high until completely smooth (about 30–60 seconds).

If you prefer a smoother, pulp-free juice after blending, 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 another use.

Taste the juice. Add 1 tablespoon fresh lemon or lime juice if it needs brightness.

If the juice is too tart, stir in honey or agave syrup 1 teaspoon at a time until desired sweetness is reached (usually 1–2 tsp). If too concentrated, dilute with additional cold water or coconut water to taste.

If you like a little spice, grate or finely mince about 1 teaspoon fresh ginger and whisk into the juice, or blend it in earlier.

Fill serving glasses with a few ice cubes if desired, or chill the juice in the fridge for 10–15 minutes for best refreshment.

Pour juice into glasses, garnish with a mint sprig or a thin slice of the fruit used, and serve immediately.