Enjoy the tropical tartness of pineapple grapefruit juice, with fresh herbs and spices. A vibrant yellow drink with all the benefits of "yellow foods" – this juice builds immunity and is especially rich in Vitamin C.
- Pineapple – 200 grams
- Grapefruit* – 1
- Roasted cumin powder – 1/2 teaspoon
- Kala namak – a pinch (optional)
- Fresh mint/coriander leaves – a few leaves
Peel the pineapple. You need not core or de-eye if your juicer can handle it. Cut the pineapple lengthwise if required, so that it fits into the juicer chute.
Cut a few thin disks of grapefruit (with skin on), and set aside for garnishing. Peel the rest of the grapefruit and cut if required to fit into the juicer chute.
Pick and wash mint/coriander leaves. Set a few leaves aside for garnishing.
Keep half a teaspoon of roasted cumin powder handy (make it fresh for best taste) and mix with it a pinch of kala namak.
Push the pineapple, mint/coriander leaves and grapefruit through the juicer, and collect the freshly extracted juice in a jar. Stir into the juice half of the roasted cumin kala namak powder.
To serve pineapple grapefruit juice:
At the base of each glass, layer large ice cubes. Place a grapefruit disk over the ice cubes. Pour in pineapple grapefruit juice. Sprinkle the remaining roasted cumin-kala namak on top of the juice. Add a mint/coriander sprig to top it all.
Drink pineapple grapefruit juice immediately.
 Pineapple core has nutrients like bromelain, it makes sense not to discard the core while juicing. Using the pineapple core makes the juice more dense, less sweet – which is another good thing if you’re juicing to control weight.
 When peeling the grapefruit, leaving the albedo (white under the skin) on while juicing increases the nutritive value of the juice. As with pineapple core, grapefruit albedo too makes the juice dense and somewhat bitter. I juice the albedo only partially and discard the rest.