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Minted Honeydew Citrus

¼ honeydew melon

1 grapefruit

2 celery ribs

1½4 lemon

1 mint sprig

2 mint sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

106 calories

0 calories from fat

0 g fat

0 g saturated fat

2 g protein

27 g carbohydrates

1. Peel honeydew and cut into 2-inch cubes. Peel grapefruit and cut into sixths. Rinse celery and cut into 2-inch lengths. Peel lemon. Rinse mint sprig.

2. Push honeydew, oranges, celery, lemon, and mint through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with mint sprigs if desired.

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

Liquid Lingo

Mint has more than 30 species, but peppermint and spearmint are the two most common. Peppermint, with bright green leaves and a peppery flavor, is the more pungent of the two. Spearmint’s leaves are gray-green and much milder in both flavor and aroma.

Chapter 13

Tropical Treats

In This Chapter

• Sensational citrus juices

• Pineapple and papaya with panache

• Marvelous ways to enjoy mango

Drinking a tropical juice makes me feel as if I’m on vacation, with the heady aroma as a prelude to the sweet flavors. And by making some of these juice recipes, this vacation can take place at a moment’s notice.

For most Americans, the arrival of tropical fruits other than Florida-grown citrus has been a relatively new development. Such fruits as papaya and mango were virtually unknown until the twentieth century. But now they’re in every supermarket, and they’re the stars in this chapter.

Boosting Beta-Carotene

You know when you see a food that’s orange, it’s probably high in beta-carotene, one of the most powerful antioxidants. While carrots hold first place for vegetables, both mangos and papayas are contenders in the fruit category.

Oranges are perhaps one of the best foods in this regard because the beta-carotene is balanced by such a high content of vitamin C. While other citrus fruits can’t match up in beta-carotene content, they all add nutrients to these luscious libations.

Mixed Citrus

4 oranges

1 grapefruit

1½4 lime

2 TB. honey

2 orange slices for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

245 calories

5 calories from fat

0.5 g fat

0 g saturated fat

4 g protein

63 g carbohydrates

1. Peel and quarter oranges. Peel grapefruit and cut into sixths. Peel lime.

2. Push oranges, grapefruit, and lime through the juicer, and process until juiced. Pour juice into two glasses, add 1 tablespoon of honey to each, and stir well.

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

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, remove seeds from oranges, grapefruit, and lime, and cut all ingredients into pieces no larger than 1 inch.

Juicy Jive

Another benefit of juicing is having all the materials to make candied citrus peel. Cut the peel into ¼-inch strips and simmer in water for 20 minutes. Then drain and cook it with 1 cup of granulated sugar and ½ cup of water until it’s soft. Remove it from the pan with a slotted spoon, and you’ve got delicious candy or an addition to baked goods.

Sparkling Citrus Juice

3 oranges

¼ lemon

¼ lime

¼ pineapple

½ cup sparkling mineral water

2 orange slices for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

129 calories

0 calories from fat

0 g fat

0 g saturated fat

2 g protein

129 g carbohydrates

1. Peel and quarter oranges. Peel lemon and lime. Cut pineapple off rind and into 2-inch cubes.

2. Push oranges, lemon, lime, and pineapple through the juicer, and process until juiced. Pour juice into two glasses, and stir ¼ cup sparkling water into each glass.

3. Serve immediately,