• Choose a category
• All
• Classic-Fiction

By Root 404 0

any other recipe for pears, be careful not to purchase Asian pears at the supermarket. Their flesh is crunchy like that of an apple without the rich sweetness of European pears.

Cantaloupe, Peach, and Yam

½ cantaloupe

3 peaches

2 yams

¼ tsp. ground cinnamon

2 peach slices for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

261 calories

9 calories from fat

1 g fat

0 g saturated fat

5 g protein

62 g carbohydrates

1. Peel cantaloupe and cut into 2-inch cubes. Rinse peaches, discard stones, and cut into quarters. Scrub yams and cut into 2-inch cubes.

2. Push cantaloupe, peaches, and yams through the juicer, and process until juiced. Pour juice into two glasses, and stir ⅛ teaspoon cinnamon into each.

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

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, discard cantaloupe seeds, peel yams, and cut all ingredients into pieces no larger than 1 inch.

Juicy Jive

There is endless confusion between yams and sweet potatoes, and while you can cook the two interchangeably, they are from two different botanical species. Yams have a higher moisture content and are a bit sweeter than sweet potatoes. So if you’re juicing a sweet potato rather than a yam, you might want to add a bit of molasses or brown sugar to the juice.

Watermelon and Berry Juice

1 pt. strawberries

½ pt. raspberries

½ cup cranberries

6 cups cubed watermelon without rind

2 watermelon spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

271 calories

18 calories from fat

2 g fat

0 g saturated fat

5 g protein

67 g carbohydrates

1. Rinse strawberries, raspberries, and cranberries. Push strawberries, raspberries, cranberries, and watermelon through the juicer, and process until juiced. Stir well, and pour juice into two glasses.

2. Serve immediately, garnished with watermelon spears if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, cut off strawberry tops, remove seeds from watermelon (if necessary), and cut all ingredients into pieces no larger than 1 inch.

Juicy Jive

If pulping rather than juicing this recipe, make sure that the watermelon is seedless before you buy it. If you find you have one with seeds, the best recourse is to briefly pulse the flesh in a food processor fitted with a steel blade, and the seeds will become easier to remove with a slotted spoon.

Watermelon, Peach, and Banana

3 peaches

2 bananas

6 cups cubed watermelon without rind

½ cup dried peaches

¼ tsp. ground cinnamon

2 watermelon spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

438 calories

18 calories from fat

2 g fat

0 g saturated fat

8 g protein

111 g carbohydrates

1. Rinse peaches, discard stones, and cut into quarters. Peel and slice bananas.

2. Push peaches and watermelon through the juicer, and process until juiced. Pour juice into a blender and add bananas, dried peaches, and cinnamon. Blend for 30 seconds, and pour juice into two glasses.

3. Serve immediately, garnished with watermelon spears if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from watermelon (if necessary) and cut all ingredients into pieces no larger than 1 inch. Add dried bananas, peaches, and cinnamon along with other ingredients.

Pulp Tidbits

While watermelons are African by birth, they play a large role in Mexican folklore, especially the Dia de los Muertos (Day of the Dead) celebrated on Halloween. Both in art and on ceramics watermelon is shown being eaten by the dead.

Watermelon, Raspberry, and Lemon

1 pint raspberries

1 apple

½ lemon

6 cups cubed watermelon without rind

2 watermelon spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

284 calories

18 calories from fat

2 g fat

0 g saturated fat

5 g protein