“Jugo Verde” Green Juice
One of the greatest joys of waking up in Mexico is sipping a frothy glass of “Jugo Verde” Green Juice first thing in the morning.
Jugo Verde, spanish for Green Juice, might be the thing I miss most from our recent trip to Mexico. Whether we were eating breakfast at the hotel or heading out on the street to find an open-air cafe, I could count on getting a bright fruity glass of fresh juice for breakfast.
…If only Lt. Dan would serve me freshly-squeezed juice with a paper umbrella every morning. Then I could be truly happy. *wink*
We experienced so many wonderful dishes in Mexico, yet it’s the simple things in life that leave the greatest impact.
Fortunately I can have Jugo Verde any time I want! This Mexican tradition is a simple blend of fruit and vegetables with a clean tropical flavor. Jugo Verde can be made with any combination of fruits and vegetables. However, the key ingredients in the variety we had in the Mayan Riviera are cactus, parsley and pineapple.
If you can’t find cactus paddles in the produce department of your grocery store, substitute a large celery stalk. The flavor will be different, but celery does provide the same “fresh and clean” quality as cactus.
You can use a juicer if you have one, yet I just pureed my green juice right in the blender. You can drink it thick and frothy like a green smoothie, or strain it to remove the pulp.
Either way, Jugo Verde is ridiculously refreshing and so good for you! This is a great way to get your kids to “eat” their veggies. No need to mention the words vegetable or green in the title.
The combination of cucumber, cactus, parsley, orange, and pineapple is so vibrant and festive, if I close me eyes, I can almost imagine myself right back in Mexico!
"Jugo Verde" Green Juice
- 2 cups orange juice
- 1 1/2 cups fresh pineapple chunks
- 1/2 Nopal cactus paddle chopped (or substitute 1 celery stalk)
- 1 large cucumber with peel, cut into chunks
- 1/4 cup packed parsley or cilantro
- Place all the ingredients in the blender. Add a pinch of salt, place the lid firmly over the top, and puree until smooth.
- Once green and frothy, serve as-is or pour through a sieve to remove the pulp.
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