Papaya and pineapple is the pairing I go back to whenever my digestion is off. Both fruits carry enzymes that help you break food down, and together they make a juice that is sweet, sharp and easy to drink. It is quick too: ten minutes, no cooking, no fuss.
Why these ingredients work
Papaya holds papain, an enzyme that helps break down protein, which is why it has a long history as the fruit you eat after a heavy meal. Pineapple holds bromelain, a similar enzyme, and a decent portion of fresh pineapple gives you a good dose of vitamin C on top. Mint settles the whole thing and stops the glass tasting too sweet. Juicing strips out most of the fibre, so treat this as part of a meal rather than a meal in itself.
FAQ
Can I make it without a juicer?
Yes. Blend everything with 100ml of cold water, then strain it through a nut milk bag or a fine sieve. The blender version comes out a little thicker, which plenty of people prefer.
Do I have to use fresh pineapple?
Fresh is better here. The bromelain in fresh pineapple is the part you are after, and it is largely lost in the tinned and cooked stuff. If tinned is all you have, the juice still tastes good, just with less of the enzyme benefit.
How long does it keep?
Drink it the same day if you can. In an airtight bottle in the fridge it is fine for 24 hours, but both enzymes fade after that and the colour dulls quickly.
More digestion recipes: see the full Digestion collection.
Papaya Pineapple Juice
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender if you are just starting out
Ingredients
- 1/4 medium papaya peeled and deseeded, about 150g of flesh; scoop the black seeds out with a spoon
- 200 g fresh pineapple chunks about a third of a small pineapple, skin and core removed
- 6 fresh mint leaves plus a sprig to serve if you like
- 100 ml cold water only if using the blender method
Instructions
Juicer method
- Peel the papaya, halve it and scoop out the seeds with a spoon. Cut the flesh into chunks that fit your juicer's feed tube.
- Trim the skin and core off the pineapple and cut it into spears.
- Feed the pineapple through the juicer first, then the papaya, then the mint leaves. Pineapple is the wettest of the three, so it clears the chute between the softer fruit.
- Stir the juice together, then pour it into two glasses over ice or chill it for twenty minutes first.
Blender method
- Blend the papaya, pineapple and mint with 100ml of cold water on high for 45 seconds until completely smooth.
- Pour through a nut milk bag or a fine sieve into a jug, pressing the pulp with the back of a spoon to get every drop out. Papaya pulp is thick, so take your time here.
- Serve over ice, or keep it in an airtight bottle in the fridge and drink it within 24 hours.