Apple Orange Carrot Fruit Juice Recipe
Blend apple orange carrot fruit juice at home in minutes with fresh produce, no added sugar, using a simple blender and strainer.
Fruit juice (“jus de fruit”) is a chilled, non-alcoholic beverage obtained by blending and straining a selection of fresh fruits—commonly oranges for acidity, bananas for body, and kiwis for a tangy, vitamin-rich boost. The result is a naturally sweet, pulp-free drink that delivers concentrated flavor, hydration, and nutrients without the need for added sugar. Easily prepared in a blender and served over ice, it is typically enjoyed at breakfast, during brunch, or as a refreshing pick-me-up on warm afternoons.
Apple Orange Carrot Fruit Juice Recipe
Skip the bottled stuff—this quick, blender-based recipe lets you rescue overripe fruit and turn it into a tailor-made drink in under five minutes. Mix and match whatever’s in season, from strawberries to pineapple, and you’ll have a fresh, budget-friendly boost ready to stash in the fridge for the next two days.
Prep Time
20 minutes
20 minutes
Cook Time
0 minutes
0 minutes
Total Time
30 minutes
30 minutes
Ingredients
Apples
- Oranges
- Carrots
- Lemon (for added acidity)
- Sugar or honey (optional sweetener)
- Small piece of fresh ginger (optional flavor boost)
- Ice cubes or a splash of cold water (optional, for serving)
Method
Wash the apple and carrot thoroughly under cold running water
- Peel the carrot completely
- Core the apple and cut it into small cubes
- Place the apple cubes and carrot pieces in a blender
- Add the measured water to the blender
- Blend the mixture until it becomes perfectly smooth
- Strain the blended mixture through a fine sieve into a large bowl
- Juice the oranges using a citrus juicer
- Pour the freshly squeezed orange juice into the strained apple-carrot juice
- Add sugar if you prefer a sweeter drink and stir until it dissolves
- Transfer the juice to a pitcher and refrigerate until well chilled
- Serve the apple, orange and carrot juice cold in individual glasses
Nutrition
Calories
330 kcal Protein
4 g Fat
1 g Carbs
90 g Fiber
6 g Sugar
66 g
330 kcal Protein
4 g Fat
1 g Carbs
90 g Fiber
6 g Sugar
66 g
Notes
Pass your blended juice through a fine-mesh sieve or a nut-milk bag; removing the last bits of pulp gives a silkier texture and clearer flavor. To keep the colors bright, slip in a few drops of lemon juice before chilling—its acidity slows oxidation without changing the taste.
why this recipe
Brimming with sun-ripened sweetness and an eye-catching golden hue, this apple orange carrot fruit juice captures everything you crave in a glass: invigorating freshness, rich natural vitamins, and a subtly velvety texture that feels almost indulgent. By blending crisp apples, zesty oranges, and earthy-sweet carrots, the recipe strikes a perfect balance between bright acidity and mellow depth, creating a flavor profile far more nuanced than any store-bought alternative. Minimal preparation time means you can go from whole produce to a nutrient-dense elixir in minutes, all while sidestepping preservatives and added sugars. Whether you’re jump-starting your morning or looking for a wholesome afternoon refresher, this juice delivers an instant, luminous boost that tastes as good as it looks.
FAQs
FAQ acf
Frequently Asked Questions
How long can I store this apple-orange-carrot juice in the refrigerator before it loses freshness?
For peak flavor and nutrient retention, drink the juice within 24 hours; it will still taste good and be food-safe for up to 48 hours if kept in an airtight bottle in the coldest part of the fridge. After the two-day mark the color dulls, vitamin C degrades noticeably, and the flavor turns flat, so discard anything older than 72 hours.
Can I freeze this apple-orange-carrot juice without compromising its flavor or nutrients?
Yes—pour the juice into freezer-safe containers, leaving at least 1 inch of headspace for expansion, and freeze for up to 2–3 months. While vitamin C and some volatile aromas may drop slightly over time, the overall flavor and nutrient profile stay largely intact if you thaw it overnight in the refrigerator and give it a quick shake before serving.
Do I need to peel the apples and carrots before blending?
Apple skins are thin and nutrient-rich, so simply wash and core the apples; there’s no need to peel them unless the skin is waxy or bruised. Carrots benefit from peeling because the outer layer can taste bitter and add grit, but if they’re organic and well-scrubbed you can leave the peel on—just expect a slightly earthier flavor and darker hue.