Pineapple Grapefruit Juice (with Mint and Cumin)

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 is especially rich in Vitamin C.

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This recipe spruces up the drink post-juicing with classic Indian fruit chaat condiments – fresh mint, roasted cumin (bhuna jeera), and a touch of kala namak.

Ingredients:

[per glass]

• Pineapple – 200 grams
• Grapefruit – 1
• Roasted cumin powder – 1/4 teaspoon
• Kala namak (black salt) – 1/4 teaspoon (adjust to taste) [buy here]
• Fresh mint/coriander leaves – a few leaves

Equipment: Juicer

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How To Make Pineapple Grapefruit Juice:

Peel the pineapple. You need not core^[1] 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^[2] 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:

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 over the juice. Add a mint/coriander sprig to top it all.

Serve pineapple grapefruit juice immediately.

Notes:

[1] 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.

[2] 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.

Related Recipes:

Looking for more pineapple recipes? Here are a few you might like: one-pot meal of pineapple sweet corn rice, a side dish of spiced sautéed pineapple, an easy pineapple raita.

Curious about kala namak / wondering how else to use this condiment? There are lots you can do with it! Use it to flavor salted lassi, sprinkle it over Indian salads, add it to aam panna concentrate – or make this unusual khatti-meethi masoor dal recipe with it.

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Pineapple Grapefruit Juice (with Mint and Cumin)

Pineapple and grapefruit come together with mint, roasted cumin and kala namak in this fruit-chaat style juice.

Prep Time10 minutes mins

Blend & Serve5 minutes mins

Total Time15 minutes mins

Course: Drinks

Cuisine: Indian

Diet: Vegan

Keyword: juicing

Servings: 1

Author: The Steaming Pot

Ingredients

• 200 g Pineapple
• 1 Grapefruit
• 1/4 tsp Roasted cumin powder
• 1/4 tsp Kala namak (black salt) (adjust to taste)
• Fresh mint/coriander leaves a few leaves

Instructions

• Peel the pineapple. You need not core (see "Notes - A") 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 (see "Notes - B") 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:

• 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 over the juice. Add a mint/coriander sprig to top it all.
• Serve pineapple grapefruit juice immediately.

Notes

1. Retaining the pineapple core makes the juice more dense, less sweet. You may want to discard the core if you want a lighter, sweeter juice.
2. When peeling the grapefruit, leaving the albedo (white under the skin) on while juicing increases the nutritive value of the juice - it also makes the juice dense and somewhat bitter. You can choose to keep it partially or discard it completely.