Pineapples have overwhelming juiciness and a vibrant tropical flavour that balances out the tastes of sweet and tart. Pineapple is an excellent source of vitamin C and manganese. It’s a very good source of vitamin B1 as well as vitamin B6, copper, magnesium, and dietary fiber. Bromelain is is a proteolytic enzyme (enzymes that digest protein) found in pineapple, and to a greater extent in pineapple stems.
8 Large Fresh Cleaned Carrots
1 Large Fresh Skinless Pineapple
1 Large Fresh Mint Sprig
Serving Size 1
131 Calories Per Serving
0 Grams Of Fat
To begin this recipe you will first need to take out your juicer and plug it in. Give the machine a once over to make sure it’s clean and sterile. Next thoroughly wash and rinse a whole ripe fresh organic pineapple under cold running tap water. Once the pineapple is totally sterile you will then want to cut away the outer skin and hard inner core. Next thoroughly wash and rinse eight carrots. Moving forward, you will want to cut the produce into sizes that will all fit into your juicer without over stressing it out. Lastly place a tall glass under the juice spout, turn your juicer on, and then begin feeding the pineapple and carrots into it one by one. If your carrots aren’t particularly moist, you may have to increase your proportions. Once you have a full glass of juice, give it a quick stir to make sure both juices are evenly mixed together. As a great optional garnish add a single fresh crushed mint sprig into your delicious juice.