Fruit Juices Recipe

Prep and measure

Wash all fresh fruit. Peel and dice the mango, guava, and pineapple into roughly 1-inch pieces so they blend evenly. Halve the passion fruits and scoop out pulp. If using fresh raspberries, rinse and drain them. Squeeze enough oranges to yield 1 cup of juice.

If you prefer smoother texture, optionally strain guava and raspberry purée through a fine mesh sieve to remove seeds and coarse fibers; reserve the solids for smoothies or compost.

Batch blending

Working in two small batches for an even texture (or one large batch if you have a powerful blender), place in the blender: 1/2 cup mango, 1/4 cup passion fruit pulp, 1/2 cup guava, 1/4 cup raspberries, 1/2 cup pineapple, and 1/2 cup orange juice. Add 1/2 cup cold water (or coconut water) and 1 tsp simple syrup or honey. Blend on high until very smooth, about 30–45 seconds. Pour the blended mixture into a large pitcher. Repeat with remaining fruit and liquids to combine for a total volume.

Taste the combined juice and adjust: add additional simple syrup/honey 1/2 tsp at a time if more sweetness is desired, or add up to 1 tsp fresh lime juice to brighten flavors. If too thick, stir in additional cold water or coconut water, 2 tablespoons at a time, until you reach a preferred consistency.

For a silky, seed-free juice, pour the blended mixture through a fine-mesh sieve into a clean pitcher, pressing gently with a spatula to extract as much liquid as possible. Discard solids or reserve for another use.

Refrigerate the juice for at least 30 minutes to chill, or serve immediately over ice for best freshness.

Fill serving glasses with ice cubes. Stir the chilled juice and pour into glasses. Garnish each glass with a mint sprig and a thin slice of orange or pineapple on the rim.

Serve immediately. Store any leftover juice in an airtight container in the refrigerator for up to 48 hours; shake or stir before serving as separation will occur.