Fruit punch made from fruit, not a packet

The fruit punch most of us grew up on was artificial color and sugar in a powder. This is the whole food version, and it is a good one to have on hand when there are kids around or a gathering to bring something to. Orange, mango, and pineapple go into the blender with fresh lime, and that is the punch, no dye, no refined sugar, nothing manufactured. It is a drink built entirely from real fruit that anyone at the table would want a glass of.

The fruit here is generous with vitamin C, which oranges, pineapple, and lime all supply, involved in the everyday repair of connective tissue and in supporting immune function. The drink is mostly blended fruit and water, so it hydrates while it refreshes, and steady hydration quietly helps everything run more smoothly during a healing stretch.

Make a pitcher, serve it over ice, and float a little mint on top so it looks like a punch worth pouring. Before you drink, take a breath and notice the color. The few seconds of attention are part of how the meal serves you.

Ingredients

• 1 1/2 cups fresh orange juice
• 1 1/2 cups chopped mango
• 1 1/2 cups chopped pineapple
• 6 tablespoons fresh lime juice
• 4 to 6 cups cold water
• Ice
• Fresh mint, for garnish

All ingredients are AIP Core compliant as written. No swaps needed.

Method

Add the orange juice, mango, pineapple, and lime juice to a blender and puree until smooth.

Pour the puree into a pitcher and stir in 4 to 6 cups of cold water, using more for a lighter punch and less for a stronger one.

Serve over ice, garnished with fresh mint.

*Adapted from a-clean-plate*