Traditional Caribbean Pineapple Juice

By Chris De La Rosa
Culinary Specialist

The only thing I looked forward to more, than the amazing food on a Sunday in the Caribbean, is the variety of fruit juices we’d normally be served to wash it all down.

Usually the fruit in ‘season’ would be used, so you’d get sour-sop, citrus, passion fruit, mango, mauby and a host of others.

But freshly-made pineapple juice, served with ice, was always my favorite. And if there was any juice left back, we would pour it into ice trays to be enjoyed as frozen treats. Do you remember ice-blocks?

You’ll Need…
1 large ripe pineapple
3/4 cup sugar (I used granulated)
5 cups water
3 slices ginger
2 dash Angostura Bitters

It’s very important that you wash the pineapple, thoroughly, as we’ll be using the skin — and core — in making this juice, as the elders would have done it. Best case scenario, you can get pineapples from a source you know, where they did not use chemical sprays on them. Ours usually came from our backyard, so we didn’t have to worry about that.

Remove the outer skin (watch How To Peel And Core A Pineapple) of the washed pineapple, and then the core. Place the skin and core in a pot with the water, sugar and ginger and bring to a boil.

As it comes to a boil, cut the pineapple into 3/4-inch pieces to make it easier for your blender to work it.

When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We’re making a fortified syrup to use in blending the chunks of pineapple in making the juice. Turn off the stove and allow the liquid to cool, before proceeding.

Now add the chunks of pineapple and strain in the liquid into your blender and puree until smooth (1-2 mins). Discard the skin, core and ginger slices.

You’re almost done. All you have to do now is strain the puree into a container. You may need to use a spoon or spatula in the strainer to help it all go down. Discard the remaining pulp (or use it for muffins). Skim off the excess froth, add the bitters and you can add a dash of vanilla or almond extract if you wish.

Chill in the fridge or serve immediately, with ice (crushed works best) and if you’re so inclined, add a bit of dark rum for the grown folks.  A great way to put an entire pineapple to use, especially on those hot summer days when you want a tall glass of refreshing juice. By the way, for added flavor, you can add the juice of a lime.

Please note that if you get a really ripe and sweet pineapple, you may not need to use any sugar in the recipe. That said, taste to see if it’s sweet enough, to your liking, and adjust accordingly.

This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.