I’m sipping my way to a brighter Wellness Wednesday with this juicy blend of kiwi, orange, apple, carrot, cucumber, pear, and ginger. One glass packs a fresh vitamin C boost that makes summer feel extra vibrant.

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I’m obsessed with this Kiwi, Orange, and Apple Juice because it tastes like sunshine with a sharp little kick. The kiwis bring that tangy, electric bite I crave when it’s hot out, and fresh ginger keeps it from tasting like basic fruit punch.

Bright, juicy, a little zippy. Exactly what I want on a Wellness Wednesday when I’m trying to feel like I have my life together without choking down something sad and grassy.

And it’s refreshing in that drink-it-too-fast kind of way. I love how it feels clean, crisp, and alive, but still tastes like something I actually want.

Ingredients

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Kiwi brings tangy sweetness and that bright green “I’m doing something good” vibe.

Oranges make it juicy, sunny, and full of vitamin C without trying too hard.
Apples add mellow sweetness, body, and a little orchard-fresh comfort.
Carrot sneaks in earthy sweetness and makes the color feel extra alive.
Cucumber keeps everything cool, light, and super refreshing, especially on warm days.
Bosc pear adds soft sweetness and makes the juice feel smoother, not sharp.
Ginger gives it a spicy little kick that wakes the whole drink up.
Plus, it tastes like something healthy you’ll actually want to finish.
Basically, it’s fresh, bright, and way better than another boring bottled juice.

Ingredient Quantities

4 kiwis, peeled and halved

3 navel oranges, peeled and sliced

3 apples, cored and sliced

1 medium carrot, washed and unpeeled

1 medium cucumber, washed

1 Bosc pear, cored and sliced

About 1-inch piece fresh ginger, peeled

How to Make this

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1. Wash all produce thoroughly under cold running water.

2. Peel and halve the kiwis.

3. Peel and slice the navel oranges.

4. Core and slice the apples.

5. Wash the carrot and cucumber; leave the carrot unpeeled and cut both into pieces that will fit your juicer.

6. Core and slice the Bosc pear.

7. Peel an about one inch piece of fresh ginger.

8. Assemble your juicer according to the manufacturer instructions and place a jar or pitcher to collect the juice.

9. Feed the ingredients through the juicer in batches, alternating firmer items such as carrot, apple, and pear with juicier items such as orange, kiwi, and cucumber, finishing with the ginger for a flavor boost.

10. Stir the collected juice, taste and adjust if desired, serve over ice or chill before serving, and refrigerate any leftovers in a sealed container for up to 48 hours.

Equipment Needed

1. Juicer (centrifugal or masticating)
2. Large glass jar or pitcher to collect juice
3. Cutting board
4. Chef knife
5. Paring knife
6. Vegetable peeler
7. Small bowl for scraps and peelings
8. Fine mesh strainer or chinois (optional for smoother juice)

FAQ

4 kiwis, peeled and halved

3 navel oranges, peeled and sliced

3 apples, cored and sliced

1 medium carrot, washed and unpeeled

1 medium cucumber, washed

1 Bosc pear, cored and sliced

About 1-inch piece fresh ginger, peeled

How long will this juice stay fresh in the fridge?

Up to 24 hours in an airtight container. Fresh juice loses nutrients and bright flavor quickly, so drink soon.

Can I make this juice without a juicer?

Yes. Blend with 1/2 to 1 cup cold water, then strain through a fine mesh sieve or nut milk bag for a clearer juice.

Should I peel the cucumber and carrot?

No need to peel the cucumber; just wash well. The carrot can stay unpeeled if scrubbed clean for extra nutrients and color.

Can I substitute fruit if I do not have Bosc pear?

Yes. A Bartlett or Anjou pear, or an extra apple, will work well and keep a similar texture and sweetness.

Is the ginger necessary?

It is optional. Ginger adds warmth and a digestive boost. Use less if you prefer a milder taste.

Can I make this juice ahead for a party?

Make it no more than a few hours ahead and refrigerate. For larger batches, prepare just before serving for best flavor and nutrient retention.

Kiwi, Orange, And Apple Juice Recipe: Well From Within Substitutions and Variations

Kiwi, Orange, And Apple Juice Recipe: Well From Within

Bright, tart, and subtly spicy, this juice is a sunshine sip that wakes up your day while giving your body a gentle flood of vitamins and enzymes. It makes about 3 cups.

Ingredients
– 4 kiwis, peeled and halved
– 3 navel oranges, peeled and sliced
– 3 apples, cored and sliced
– 1 medium carrot, washed and unpeeled
– 1 medium cucumber, washed
– 1 Bosc pear, cored and sliced
– About 1-inch piece fresh ginger, peeled

Method
1. If you have a juicer: Feed the kiwis, oranges, apples, carrot, cucumber, pear, and ginger through the juicer, alternating firmer and softer items to keep a steady flow.
2. If you have a blender: Combine all ingredients with 1/2 cup cold water. Blend until smooth, then strain through a fine mesh sieve or nut milk bag for a clearer juice. Press or squeeze to extract as much liquid as possible.
3. Taste and adjust. If you want more brightness add a squeeze of lemon or lime. If you prefer sweeter, stir in a teaspoon of honey or maple syrup.
4. Serve immediately over ice or chill for 15 to 30 minutes for a colder, more refreshing drink.

Tips
– Use ripe fruit for the best flavor and natural sweetness.
– To keep the color fresh when storing briefly, add a few drops of lemon juice and keep refrigerated in an airtight container for up to 24 hours.

Substitutions

Kiwi: substitute green grapes or honeydew melon for a milder sweetness and similar texture
Orange: substitute tangerine or pink grapefruit for a different citrus profile and similar juiciness
Apple: substitute a crisp pear or ripe peach to change sweetness and body
Ginger: substitute a pinch of ground ginger or a small piece of turmeric for warm, earthy spice

Pro Tips

1. Chill the fruit and cucumber for an hour before juicing. Cooler ingredients yield a brighter, more refreshing juice and reduce foam.

2. If you prefer a smoother texture, strain the juice through a fine mesh sieve or cheesecloth into a pitcher, then gently press the pulp to extract extra liquid without bitterness.

3. Add a splash of lemon or lime juice to the finished juice to brighten flavors and slow oxidation, so the juice stays fresher tasting for longer.

4. Run firm items like carrot and apple with softer, juicier pieces to help push them through the juicer, and finish by feeding the ginger with a couple of cucumber pieces to help flush out any stubborn bits.

5. Save the pulp. It makes a great addition to muffins, energy balls, soups, or compost, and helps reduce waste while getting extra nutrition.

Kiwi, Orange, And Apple Juice Recipe: Well From Within

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

225.8

kcal

Equipment: 1. Juicer (centrifugal or masticating)
2. Large glass jar or pitcher to collect juice
3. Cutting board
4. Chef knife
5. Paring knife
6. Vegetable peeler
7. Small bowl for scraps and peelings
8. Fine mesh strainer or chinois (optional for smoother juice)

Ingredients

4 kiwis, peeled and halved
3 navel oranges, peeled and sliced
3 apples, cored and sliced
1 medium carrot, washed and unpeeled
1 medium cucumber, washed
1 Bosc pear, cored and sliced
About 1-inch piece fresh ginger, peeled

Directions

Wash all produce thoroughly under cold running water.
Peel and halve the kiwis.
Peel and slice the navel oranges.
Core and slice the apples.
Wash the carrot and cucumber; leave the carrot unpeeled and cut both into pieces that will fit your juicer.
Core and slice the Bosc pear.
Peel an about one inch piece of fresh ginger.
Assemble your juicer according to the manufacturer instructions and place a jar or pitcher to collect the juice.
Feed the ingredients through the juicer in batches, alternating firmer items such as carrot, apple, and pear with juicier items such as orange, kiwi, and cucumber, finishing with the ginger for a flavor boost.
Stir the collected juice, taste and adjust if desired, serve over ice or chill before serving, and refrigerate any leftovers in a sealed container for up to 48 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.