Food: Making Juice

Pineapple, papaya, and mangoes in the fridge. 

One of my favorite parts of mango season is making juice. Since mango trees tend to be very large and bear hundreds of fruits, there is inevitably a time when mangoes are literally left to rot on the ground. An overripe mango isn't that great when peeled and eaten raw, but when mixed with some other fruit and turned into juice...well, it can be quite a delicacy.

Juicing is overall a pretty simple activity. All you need is fruit, a blender, a strainer, and some water. Cut up the fruit, mix it in a blender while adding water to adjust for whatever consistency you prefer. Strain it, then, wallah, put in a container and you've got your homemade juice. Some people like to add sugar but I find it unnecessary when using sweet fruits and I don't usually venture out into the more exotic juices like avocado. 

Although you can make juices with a wide variety of fruits, I find that mango season is the best time as mangoes not only have a lot of flavor but also a lot of body to fill out a juice. Of course, anything that is in season and in overabundance may find its way to my blender!

The most challenging thing when making juice is the mess that remains. An ant bonanza typically follows a juicing session.  

Straining the mango and passion fruit. 

Passionfruit and mango litter our compost bucket. 

Ana pours the juice into bottles. 

Delicious final product.