Variations on the pineapple – recipe of the week

Recipe from  Non solo centrifughe, smoothies, salse, dolci ed altro ancora di Franco Luise
Photography: Francesca Moscheni

 

 

 

Take care to use ripe fruit. You need not core the pineapple prior to juicing; it will add a healthy dose of fiber to these drinks.
Pineapple, cantaloupe, ginger
Yield: 700 ml / 2 servings
Preparation: 10 minutes
½ pineapple peeled and cubed
350 g cantaloupe melon peeled and cubed
5 g fresh ginger root

Combine the ingredients in a large bowl, transfer to a juicer and process. Serve immediately.

 

Pineapple, orange, rosemary
Yield: 700 ml / 2 servings
Preparation: 5 minutes + 2 hours marinating time
300 ml freshly squeezed orange juice
½ pineapple peeled and cubed
2 sprigs of rosemary, chopped

Combine all of the ingredients in a large bowl. Cover and allow to marinate in the refrigerator for 2 hours. Process with a juicer and serve immediately.

 

Pineapple, peach, green tea
Yield: 700 ml / 2 servings
Preparazione: 10′ + tempo d’infusione e congelamento cubetti di te verde
½ pineapple peeled and cubed
350 g peaches, stone removed
8 “cubes” of frozen green tea
fresh mint leaves

Combine the pineapple and peaches in a bowl then process with a juicer. Divide the extracted juice between two classes and chill with the cubes of frozen green tea. Garnish with fresh mint leaves.

 

Ananas, menta fresca, frutto della passione, banana
Yield: 700 ml / 2 servings
Preparation: 10 minutes
½ pineapple peeled and cubed
2 sprigs of fresh mint
3 passion fruit
2 ripe bananas cut into pieces

In a large bowl combine the pineapple with the chopped mint, the bananas and the passion fruit pulp. Transfer to a juicer, process and serve immediately.