Cocktail 101: Advanced Juicing Without a Fancy Juicer

Cocktail 101

All the basics of the bar.


[Photographs: Michael Dietsch]

A little over a year ago, I described a fairly simple task: how to juice citrus. Today I'm going to talk about juicing other fruits, ones that aren't quite as easy-squeezy as citrus fruits.

Today's examples are pineapple, melon, and tomatoes.

Sure, you could use a fancy-pants juicer like the fancy people do, but what if you don't have the budget or counter space for such a thing?


Do what I do: use your blender. (A food processor will work, too.) The process is basically the same for all three fruits, and also whether you're using a blender or a food processor:

  1. Peel the fruit (except for the tomato).
  2. Cut it up into small chunks.
  3. Pack it into the carafe of a blender or the bowl of a food processor.
  4. Whizz the heck out of it.
  5. Pour it into a fine-mesh strainer. Discard pulp (or add it to a compost pile, or feed it to a neighbor child, or whatever), keeping the juice.

For testing purposes here, I used a Charentais melon because it's small. This process should work for cantaloupe, watermelon, honeydew, or other melon.

For the tomatoes, I took the added step of lightly salting them first, to help draw their juices out of the cell walls. This isn't really necessary, so if you're watching your salt intake or you just don't want to futz with it, you can leave this out.


Now What?

Now that you have fresh juice, what should you do with it? Add it to seltzer or a vodka-soda. Stir it into your margarita or your G-n-T. For pineapple, try the Peruvian Punch. With melon, try a spin on this watermelon sangria.

And tomato water? Nothing's better than this Not-So-Bloody Mary!

As for me, I have an almost one-year-old at home. I'm going to introduce him to pineapple juice this weekend.