Recipe courtesy of Daisy Martinez
Show: Viva Daisy!
Total:
1 hr 20 min
Prep:
20 min
Inactive:
1 hr
Yield:
3 quarts (can be easily cut in half)
Level:
Easy

Ingredients

  • 1 (2 1/2-pound) pineapple, peeled
  • 1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups)
  • 1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups)
  • 6 cups hulled and quartered strawberries
  • 1 lime, juiced

Directions

On a cutting board, cut the tops off the pineapples and discard. Cut a thin slice off the bottom of the pineapple so it will stand steadily on the cutting board. With a large knife, cut off the rind from the pineapples with as little pineapple attached as possible. Cut the pineapple in quarters lengthwise, then into 1-inch cubes.

Pass the pineapple and melon chunks through a juicer into a large measuring cup. Pass the juice through a fine strainer to remove any froth. Stir in the lime juice. Chill thoroughly before serving. The juice will keep 1 or 2 days in the refrigerator.

Cook's Note

Most supermarkets now sell pineapple and melon that have been peeled and cut into cubes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

No-Bake Strawberry Cheesecake

Recipe courtesy of Zoë François

Aunt Chelle's Three Cheese Macaroni and Cheese

Recipe courtesy of Michelle Jones

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

Bacon Wrapped Dates, Three Ways

Recipe courtesy of Ana Sofia Pelaez

On TV

So Much Pretty Food Here