Doodhi Apple Orange ginger juice

I started juicing a few years ago – it is one of the easiest ways to incorporate raw fruits and vegetables in your diet. Over the years I have experimented many different combinations of fruits and vegetables in juices. This juice recipe is one of my favorites for many reasons, but the top reason is that it tastes (and looks) like sugarcane juice! Just slightly less sweet.

The recipe is pretty simple! Let’s break down the components of a typical sugarcane juice from a Gurhal (sugarcane stall/ shop) in india:

• Sugar – this in sugarcane juice comes from sugar cane obviously! In my juice recipe, we will use Apple for this
• Acid – At the Gurhal they typically squeeze some lime to freshen up the juice, and prevent/ slow the browning. In this recipe we will use an Orange to add the acidity as well as some additional sweetness
• spice – this one ingredient is commin between the Gurhal recipe and this one! – fresh ginger to make it extra refreshing and give it some depth of flavor 😛
• Body – Sugarcane has a lot of soluble fiber and water that goves sugarcane juice a lot of body and its signature color. To mimic this and take its place we will use Doodhi (Lauki)!!

I use this Breville Juicer and absolutely swear by it. I have used it for almost a decade now and its still going strong!

You will need:

I have used large fruits that are typically available in the US. Fruits in India tend to be smaller in size and have less water content, so the yield will vary. I get 400-500 ml of Juice with this recipe.

1/2 of a slender doodhi, use only 1/3 if its too large

1 large sweet ripe Orange

1 large ripe red sweet apple

1 inch piece of ginger

Procedure:

• I like to run the doodhi through the juicer first, save the pulp and change the bag before I juice the fruits and ginger
• Next juice the apple, orange and ginger
• Drink fresh 🙂
• I save the pulp in the same bag, tied tightly, removing all the air to avoid browning. Regrigerated, this stays well for up to 12 hours. The doodhi pulp can be used to make thalipeeth or Muthiya or parathas.
• I almost always use it to make thalipeeth with this recipe.  And it tastes so good – its almost too good to be true 🙂