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.
Servings: 1
Equipment
- Juicer
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
- 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.
- 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.