Tutti-Frutti 1.000

Deb Lindsey for The Washington Post

Aug 1, 2012

Try this as a midday snack instead of reaching for a bag of chips or cookies. Do not use dried fruits in the mix; they will make the drink too sweet.

The drink can be composed in a juicer or a high-powered blender, such as a Vitamix. The latter may result in a juice that is thicker and contains more fiber. By keeping each blended ingredient separate, you can customize the flavor of this drink.

If you're drinking this right away, it's best to start with chilled ingredients.

Make Ahead: The ingredients can be juiced or blended separately and refrigerated for an hour or two before serving, stirring just before serving.

Servings: 1 generous serving
  • 1 cup packed spinach leaves
  • 1/4 of a cored pineapple (one fat, long wedge), cut into pieces as needed
  • 1 cup blueberries
  • 1 medium navel orange, peel and pith removed, then divided into sections as needed
  • 1 medium red beet, peeled (and cut into pieces as needed)


If desired, have four 4-ounce containers or glasses (to keep the juiced ingredients separate as you work) and a 20-ounce glass or drinking container at hand.

Process the spinach and pineapple together, then the blueberries, orange sections and beet separately, transferring the juices to individual containers or glasses as needed. To serve, pour/blend each into the 20-ounce glass or drinking container; stir and/or strain to the desired consistency.

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Recipe Source

From Bob Carden, a Washington video producer and documentary filmmaker.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.