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Four Fantastic Healthy Fruit Drink Recipes

Updated on August 23, 2010

American Cress Express

This is a potent, healthy pick-me-up: excellent for hangovers! American cress is similar to watercress both in appearance and flavor. Unlike watercress, however, it is easy to grow in the garden or in tubs and window boxes. Watercress may be substituted for American cress this recipe.


  • 2 large handfuls American cress
  • 4 medium-sized oranges
  • half a lemon
  • salt
  • freshly ground black pepper


1. Strip off the cress leaves and reserve the stalks for soup.

2. Squeeze the oranges and the lemon half.

3. Put the cress, orange and lemon juice with lots of salt and pepper into the liquidizer. Blend to a puree.

Photo by Homero Chapa
Photo by Homero Chapa

4. Crush 6 ice cubes and blend for a few seconds with the mixture.

5. Pour into chilled glasses and serve.

Serves 4 to 6


Using the American cress as a base and omitting the orange and lemon juice and seasonings, try the following refreshing drink:

* For a pineapple cress express, peel, core and chop two slices of pineapple. Peel and chop half a cucumber and combine with the pineapple, cress and two sprigs of parsley in the liquidizer. Finish off with the ice and garnish with cress.

Photo by Anka Zolnierzak
Photo by Anka Zolnierzak

Fresh Tomato Juice

This is an excellent opportunity for using overripe tomatoes rather than perfectly fresh ones, which can make the vegetable juice rather costly. Cold chicken or vegetable stock can be used according to taste.


  • 450 grams of tomatoes
  • half a lemon
  • 2 teaspoons caster sugar
  • 1 tablespoon tomato puree
  • salt
  • freshly ground black pepper
  • 250 ml of stock


1. Skin, halve and de-seed the tomatoes. Grate the zest from the lemon. Squeeze the juice.

2. Place all the ingredients in the liquidizer with plenty of salt and freshly ground black pepper. Blend for 2 to 3 minutes to a puree.

3. Refrigerate before serving in chilled glasses, garnished with twists of lemon peel.

Serves 4 to 6


Fresh tomato juice makes a good base to which different fruit and vegetables may be added. Try some of the following ideas.

* For a spring cocktail, reduce the amount of tomatoes to 225 grams and increase the stock by 250 ml. Grate 1 large-sized carrot, roughly chop two celery sticks and strip off the leaves from a bunch of water cress and blend in the liquidizer with the tomatoes, lemon and stock. Garnish with watercress leaves.

* Instead of using 450 grams of fresh tomatoes, you can use 400 grams of canned tomatoes with their juice, using the same amount of stock.

* Peel and grate one cucumber and stir into the tomato juice with 2 tablespoons oil, 1 tablespoon of wine vinegar and 2 teaspoons of chopped fresh basil and a pinch of cayenne pepper. Shake vigorously to combine in a cocktail shaker or screw top jar. Refrigerate before serving in chilled glasses. Garnish with paper-thin slices of cucumber.

* For orange and tomato juice, stir in the juice of three freshly squeezed oranges with a little extra salt and sugar to taste. Omit the stock, only adding a little if the mixture appears too thick. Garnish with freshly chopped chives.

Photo by Jean Scheijen
Photo by Jean Scheijen

Fruit Juice Fling

This is a really tangy fruit juice mixture to liven up the taste buds! You will need about five or six oranges to make 250 ml. Warm the oranges first to obtain as much juice as possible.


  • 2 apples
  • 250 ml freshly squeezed orange juice
  • 2 slices fresh pineapple, peeled and cored
  • 1 lemon
  • 2 tablespoons clear honey


1. Peel the apples. Remove cores and roughly chop the apples.

2. Grate the zest and squeeze the juice from the lemon.

3. Combine all the ingredients in the liquidizer with 150 ml of iced water until smooth.

4. Refrigerate before serving in chilled glasses. Garnish with twists of orange zest.

Serves 4 to 6

Photo by Carlos Alvarez
Photo by Carlos Alvarez

Midsummer Flip

Two of the most delicious summer ml fruits are combined together to make a really refreshing drink. Peach kernels add the flavor of almonds.


  • 450 grams of peaches
  • 225 grams of raspberries
  • 250 ml fresh orange juice
  • 1 tablespoon clear honey (optional)
  • 6 ice cubes


1. Peel, halve and stone the peaches. Crack the stones to extract the kernels, and slip off their skins. Wash the raspberries by placing in a colander and dipping this into cold water.

2. Blend the peaches and raspberries together to a puree in a liquidizer with a little of the fresh orange juice.

3. Sieve the puree to remove pips, stir in 250 ml iced water and the rest of the orange juice and sweeten to taste with the honey.

4. Crush the ice and stir into the puree in the bowl.

5. Pour into chilled glasses and serve garnished with peach kernels.

Serves 4 to 6


* For a strawberry flip, puree then sieve 450 grams of fresh strawberries with the orange juice. Stir in juice of half a lemon and 150 ml iced water.

* For a strawberry and banana flip, use half strawberries and half bananas. Add a squeeze of lemon juice to the liquidizer before pureeing the fruit. Add 250 ml of iced water or soda water. Sweeten to taste with a little clear honey, and garnish with strawberry halves.


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