Apr 16 2009
Jugo de piña or homemade pineapple juice
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Published by Laylita at 10:08 pm under All, Breakfast and brunch, Drinks, Fruit, Kid friendly, Quick, South America, Vegetarian
We are finally starting to enjoy some warm spring weather here in the Pacific Northwest (also known to be colder than Siberia in the spring), it really felt like winter would never end – and just reading about the nice warm weather in other cities was making me insanely jealous- ,but now, finally there are daffodils, tulips and cherry blossoms everywhere. The kids are more excited about playing outside than about watching cartoons (yeah!); of course, after they are done playing they are thirsty and ready for something refreshing, which is exactly what they get with this fresh jugo de piña or pineapple juice. I grew up drinking fresh homemade fruit juices as a kid and really it doesn’t compare to store bought juice, you also have complete control over the amount of sugar, which you can adjust based on the sweetness of the fruit and also your personal preference. I highly recommend saving the skins and core of the pineapple to make chicha de piña – a spiced pineapple drink that is also very good. For a grownup version of this drink you can add some cachaca (Brazilian sugar cane alcohol), aguardiente (Colombian/Ecuadorian sugar cane alcohol) or some rum.
Ingredients:
1 whole pineapple, peeled, cored and cut in medium size chunks
6 cups of water
¼ cup to ½ cup sugar, adjust based on preference and sweetness of the pineapple
Juice from 1 lime
Preparation:
Working in batches place the pineapple chunks with the water, sugar and lime juice in the blender, and blend well.
Strain the juice and serve with ice.
Remember to save the pineapple skins and core to make chicha de piña.
Other refreshing drinks you might like:
Come y bebe or drinkable fruit salad
Very refreshing drink indeed… Spring does`nt seem to be coming, we had snow in our area on Monday. Are the tulips from skagit valley?
Sorry to hear that, even here I wouldn’t be surprised if it snowed again before the end of April (I’m hoping it won’t). Yes, the tulips are from Mt. Vernon, the kids were on Spring Break this week so we took a little trip to see all the lovely tulips.
What a great drink that I would enjoy. Love the pics.
So delicious and refreshing. One of my favorite drinks in Ecuador!
Fresh homemade fruit [and vegetables] juices are the best indeed. Fresh pineapple juice is wonderful and so easy to make. Have you ever tried juicing a pineapple [you can juice the core too]? I have juiced it a few times, but prefer to blender it in the blender. I sometimes save the skin and use it to make a Caribbean inspired drink. Would love to see a post and recipe of the spiced pineapple drink – chicha de piña – that you mentioned. Thanks!
Hi Ingrid – Here is the link to chicha de piña post
I find pineapple juice (home made of course) to be the best and most refreshing.
I also like the drink we make (like yours) with the skin and spices.
Even when the pineapples are particularly good, I never think to make juice from them. Thanks for the reminder that sometimes the simple things are best.
Homemade juices are simply the best. We’ve been lucky to get passionfruit that we’ve been making juice out of right now. Love the chica de pina, too. Can’t wait to try the adult version. Cachaca is the next purchase for our bar stock, is there any brands you recommend that you like? Thanks. Great photos as always.
I love passion fruits, I just made sorbet and a yummy mousse with them! On a post for a pineapple caipirinha one of my readers recommended Mae De Ouro and Cachaca 51 (he also recommended avoiding Pitu), I’ve tried both Mae de Ouro and 51 and like them, 51 is the easiest to find; I also recently found one that is called Leblon – I haven’t tried it yet, still have 1/2 bottle of 51 to finish.
I. Love. This! I like the flower photo, too.
Paz
sounds tasty.
the parrot tulips are lovely
I just discovered your site and have spent a wonderful time browsing through all the recipes. I live in Guayaquil and just bought a cookbook from Supermaxi of typical Ecuadorian dishes. I’m working my way through my favorite recipes but have to admit- your instructions are a lot easier to understand- especially with the pictures of what each step looks like! I absolutely love the food here and normally just eat Ecuadorian out where I know it’s good (I haven’t been too successful in making it at home). However, now I’ve been inspired to try again to learn how to make those things that I love so much. I’ve lots of friends who grew up here who are now in the States who will be delighted to discover how they can do these recipes there. Thanks for such a great site!
How nice and refreshing!
What do you do with the pulp? I wonder if you can make jam (spiced with cinnamon and clove).
Hi Tuty – You could, however there isn´t a whole lot of pulp left over and it´s mainly the very stringy fibery parts.
Gracias de verdad, por llevarme por el camino magico de la comida ecuatoriana. Soy ecuatoriana vivo en Atlanta estoy casada con un maravilloso hombre americano que ama nuestra comida y que este encuentro agradable con tu sitio web. sera sin duda un regalo para mi esposo y porsupuesto para nuestra mesa. Felicitaciones y que pronto saques un libro con tus recetas
Mercedes
Oh My God!!! Que delicias. Te agradesco por traer un poquito de nuestra tierra a otros lugares… me encanta tu website. gracias. daysi