Natural Mixed Juice With Seasonal Fruits Recipe

Wash and prepare

Thoroughly wash all fruits and herbs. Core and chop the apple and pear into roughly 1-inch pieces. Peel and chop the stone or tropical fruit into 1-inch pieces. Hull strawberries if using; leave small berries whole. Peel and section citrus, removing as much of the white membrane as possible.

Optional peel and seed removal

If any fruit has large seeds (like mango), remove them. For a smoother juice, peel fruits with tough skins (pineapple, mango) before chopping.

Combine solids

Add all chopped fruits (apple, pear, berries, stone/tropical fruit, citrus segments) and the optional cucumber to a blender or food processor. Add the grated ginger and the fresh mint leaves (reserve a few mint leaves for garnish).

Add liquids

Pour in 1 cup cold water and 2 tablespoons freshly squeezed lemon juice. Add 2 tablespoons honey or agave (adjust later to taste) and a pinch of fine salt to brighten flavors.

Pulse and blend

Start by pulsing 3–4 times to break large pieces, then blend on high for 30–60 seconds until smooth. If your blender struggles, stop, stir, and blend again in batches.

For a smoother juice

Place a fine-mesh sieve or cheesecloth over a large bowl. Pour the blended fruit through and use a spoon or spatula to press the pulp, extracting as much liquid as possible. Discard or reserve pulp for smoothies, baking, or compost.

Adjust sweetness and texture

Taste the strained or unstrained juice. If needed, add more honey/agave (1 tsp at a time) or up to 1/2 cup cold water to thin. Add additional lemon juice to brighten (up to 1 tbsp).

Add ice and chill

Stir in ice cubes or pour juice over a tall glass filled with ice. Alternatively chill the juice in the fridge for 30 minutes before serving for best flavor.

Garnish and present

Serve the juice garnished with reserved mint leaves and a thin slice of citrus or a small fruit wedge. Offer a straw and enjoy immediately for peak freshness.