Pear and Pineapple.
2 slices Pineapple
1 Cup Grapes (red or green) – I used Green today.
1 Lemon (I like the full lemon)
I processed them in the order I typed them.
I also zested the lemon (and froze the zest for later). It seems to juice better and other recipes where I have used lemons, usually say to cut off the outside layer. To freeze the zest – I put it in an ice cube tray with a little water. Then when it was frozen, I put them into a labeled zip lock baggie. This way when I want to add it to the food I am cooking, the little bit of water takes on the flavor of the lemon and does not add them much liquid to the meal. (Do this with fresh herbs too – thus the reason behind the labels on the bag. Once frozen and in the ice, hard to tell what it once was.) Back to the juice.
The benefits for the fruit I chose:
Pears protect the colon, good source of vitamin C.
Pineapple aid in digestion and a good source of Vitamin C, iron and potassium
Grapes are an antioxidant, antiviral and anti cancer.
Lemons are another antioxidant and anti cancer.
Wisk and pour into a glass, and drink. If you don’t want it all, store it in a sealable container. Try to drink it within 24 hours. Mine does not last that long.