• Choose a category
• All
• Classic-Fiction

For smaller berries, the only way they won’t get lost in the juice is if they’re placed on skewers. Any long toothpick will do, and those with the frilled cellophane tips used to secure sandwiches are the best.

Spiced Cranberry and Apple

3 cups cranberries

4 apples

3 TB. honey

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

2 apple slices for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

323 calories

9 calories from fat

1 g fat

0 g saturated fat

1 g protein

86 g carbohydrates

1. Rinse cranberries. Rinse apples and cut into sixths.

2. Push cranberries and apples through the juicer, and process until juiced. Pour juice into two glasses, add 1½ tablespoons honey, ¼ teaspoon cinnamon, and ⅛ teaspoon nutmeg to each glass, and stir well.

3. Serve immediately, garnished with apple slices if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apples and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add honey, cinnamon, and nutmeg along with other ingredients.

Pulp Tidbits

Cranberries are native to the Cape Cod area, and it’s possible the Pilgrims were brought a condiment in some form at the first Thanksgiving dinner in 1621. But our word cranberry is not English; it’s a corruption from the Dutch kranbeere, or craneberry, because the stamen resembled a beak.

Gingered Strawberry and Rhubarb

1 quart strawberries

3 (8-inch) rhubarb stalks

1 orange

3 TB. sliced ginger

3 TB. honey

2 strawberries for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

246 calories

9 calories from fat

1 g fat

0 g saturated fat

4 g protein

62 g carbohydrates

1. Rinse strawberries. Rinse rhubarb and cut into 2-inch lengths. Peel and quarter orange.

2. Push strawberries, rhubarb, orange, and ginger through the juicer, and process until juiced. Pour juice into two glasses, and stir 1½ tablespoons honey into each glass.

3. Serve immediately, garnished with strawberries if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove green tops from strawberries, peel ginger, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add honey along with other ingredients.

Wrong Spin!

If someone gives you home-grown rhubarb, discard all traces of the leaves before juicing or cooking it. Even though the fluffy leaves resemble those of kale, they are very toxic.

Strawberry, Grape, and Cucumber

1 pint strawberries

1½ cups seedless red grapes

2 apples

½ cucumber

2 strawberries for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

216 calories

9 calories from fat

1 g fat

0 g saturated fat

3 g protein

55 g carbohydrates

1. Rinse strawberries and grapes. Rinse apples and cut into sixths. Rinse cucumber and cut into 2-inch lengths.

2. Push strawberries, grapes, apples, and cucumber through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with strawberries if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove tops from strawberries, core apple, and cut all ingredients into pieces no larger than 1 inch.

Juicy Jive

In a juice such as this one, the vibrant flavor of the fruits will eclipse the subtle flavor of the cucumber, but that’s its purpose in the recipe. It adds nutrients while letting the fruits take the starring role.

Strawberry, Pineapple, and Passion Fruit

1 pint strawberries

¼ pineapple

4 passion fruit

¼ lime

2 pineapple spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

152 calories

9 calories from fat

1 g fat

0 g saturated fat

3 g protein

38 g carbohydrates

1. Rinse strawberries. Cut rind off pineapple, and cut fruit into 2-inch cubes.