Ingredients
Scale
1 pound fresh pineapple (approximately half a medium pineapple)
1 pound celery (approximately 4 large ribs)
1 medium Granny Smith apple, quartered with seeds removed
½ inch piece fresh ginger root
Instructions
- Wash all produce thoroughly under cold running water.
- Use a vegetable brush to scrub celery ribs and remove dirt from grooves.
- Pat everything dry with clean towels.
- Cut pineapple into spears or chunks that fit your juicer.
- Remove the tough outer skin and core (small remaining bits are fine).
- Trim celery ribs only if necessary to fit into the juicer.
- Quarter the apple, remove seeds and core; leave the skin on for nutrients.
- Peel the ginger and cut into small, juicer-friendly pieces.
- Juice ingredients in the following order:
- Start with pineapple (produces the most liquid).
- Then add apple pieces.
- Follow with ginger (for even flavor distribution).
- Finish with celery (dryest ingredient).
- Stir the juice to combine all flavors evenly.
- Taste and adjust:
- Add more apple for sweetness.
- Add more ginger for extra spice.
Notes
- Juice the pineapple first to maximize liquid extraction and help push fibrous ingredients like celery through the juicer.
- Use room temperature produce for better juice yield and smoother juicing.
- Save the pulp: celery pulp can go into soups or compost; pineapple pulp is great in smoothies or muffins.
- Clean your juicer immediately after use to prevent dried pulp buildup and make cleanup easier.
- Adjust the juice to taste: add more apple if too strong, or more celery if too sweet.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Juice
- Method: Blending
- Cuisine: International
Nutrition
- Serving Size: 12 oz (355 ml)
- Calories: 80 kcal
- Sugar: 13 g
- Sodium: 75 mg
- Fat: 0.4 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 1.2 g
- Cholesterol: 0 mg