Tropical Vitamin Recipe

Wash and prep produce

Rinse all fruit and vegetables under cold water. Peel the oranges and lemon, remove any seeds. Scrub the carrots and trim the ends. Peel and trim the ginger. Core and quarter the apple. Cut the pineapple into chunks if not pre-cut.

Cut to fit juicer

Cut larger pieces (orange segments, pineapple chunks, apple quarters, carrot pieces) into sizes that will fit your juicer or blender feed chute.

If using a juicer: Feed the carrot pieces, apple quarters, pineapple chunks, orange segments, lemon, and ginger through the juicer, alternating harder and softer items (for example, carrot → apple → pineapple → orange → ginger) to help extract juice evenly. Collect juice in a pitcher.

If using a high-speed blender: Add the pineapple, orange segments, apple, carrots, lemon, and ginger to the blender with 2–4 tablespoons of cold water to help blend. Blend on high until smooth, 30–60 seconds. Place a fine-mesh sieve or nut-milk bag over a bowl or pitcher and pour the blended mixture through, pressing or squeezing to extract as much juice as possible. Discard pulp or save for other uses.

Taste the juice and adjust sweetness if desired: stir in honey or maple syrup, 1 teaspoon at a time, to taste. If the juice is too thick or strong, thin with 1–2 tablespoons of cold water and stir.

Fill two glasses with ice (about 2 ice cubes per glass). Pour the juice over the ice, stir gently, and serve immediately. Garnish with a thin lemon wheel or a small pineapple wedge if desired.

Estimated yield: about 2 cups (480 ml) of juice, depending on fruit size and juicer efficiency. Consume within 24 hours refrigerated for best flavor and nutrients.