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A trio of ‘pure gold’, you can’t get better than pineapple and freshly squeezed orange juice combined with fresh ginger root for a zingy fresh juice during the winter months. It wins hands down compared with any bought juice in terms of Vitamin C levels and gut-friendly fibre.

The zingy fresh ginger is the really clever bit, as it has been found to have notable antiviral activity – it helps to inhibit viral replication as well as preventing viruses from entering host cells.

Freshly crushed pineapple contains lots of gut friendly fibre, that helps to prevent sugar spikes from drinking fruit juice and may also help with sluggish bowel transit. Pineapples are also rich in bromelain which is an enzyme that helps the body digest proteins efficiently.

Fresh is always best, as crushed fruit contains enzymes that can start reducing the vitamin C levels as soon as it’s squeezed, especially if it is not covered and stored in the fridge. For instance, the juice from one freshly squeezed large orange contains around 98mg of Vitamin C, whereas 100ml of one of the most popular freshly squeezed orange juice brands yields only 22mg in 100ml. A whole pineapple contains around 430mg of Vitamin C whereas is it not even listed as a nutrient on the shop bought stuff, which is usually because there is not a significant amount in it to shout about. by the time you get it.

Here are the details...
Print Recipe
Servings Prep Time
servings 5 minutes
Servings Prep Time
servings 5 minutes
Here are the details...
Print Recipe
Servings Prep Time
servings 5 minutes
Servings Prep Time
servings 5 minutes
Ingredients
Units
Instructions
  1. Peel and core the pineapple and chop into large chunks and place in a blender.
  2. Squeeze the orange juice into your blender with the pineapple. You can throw in peeled orange pieces instead if you want.
  3. Peel and finely cut the ginger and add to the pineapple and orange juice.
  4. Blend for 20-30 seconds until creamy.
  5. Serve immediately or store in the fridge for up to 3 hours.
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