This refreshing spinach juice is a friendly, approachable introduction to green juicing. It offers a mild tropical note from pineapple, bright acidity from lime, and a crisp counterpoint from a tart green apple. The result is vibrant, lightly sweet, and packed with micronutrients.
Why we love this recipe
This green juice is easy to make, balanced in flavor, and versatile. It appeals to people who want a fresh juice without an overpowering vegetal taste. Key qualities:
- Mild tropical character from fresh pineapple
- A touch of natural sweetness without being cloying
- Crisp tang from lime and green apple
- Plenty of vitamins and minerals in a single glass
I originally shared a version of this recipe in a column in 2014 and have since clarified the method and tweaked some details to make it as user-friendly as possible.
What you’ll need
Gather these ingredients and a juicer. The recipe is forgiving—use what you have on hand and adjust to taste.
- Spinach: Baby spinach is ideal for a milder, sweeter profile and fewer tannins, but mature leaves work fine too.
- Pineapple: Use ripe pineapple for the best flavor. Peel it and you can juice the core along with the flesh.
- Lime: Peel and remove the white pith before juicing to avoid excessive bitterness; the lime brightens the whole drink.
- Green apple: A tart variety (like Granny Smith) adds complexity and keeps the sweetness moderate. No need to peel—prepare according to your juicer’s instructions.
How to make it
The process is straightforward and fast. If you have a masticating juicer, it will extract juice more slowly but with less oxidation. A centrifugal juicer works too; drink the juice soon after making it if you use that type.
- Add the pineapple to the juicer first; peeling is required but the core can be juiced.
- Feed the spinach next, using a plunger if needed to help it move through the machine.
- Juice the lime (with peel and pith removed) and finish with the green apple; their juice helps flush remaining bits through the chute.
- Stir the juice briefly, strain if you prefer a smoother texture, then pour into a glass and serve immediately.
Expert tips and FAQs
Here are practical answers to common questions and a few tips to get the most from your juice.
- Which juicer is best? Masticating (slow) juicers preserve nutrients longer and reduce oxidation, making them a good choice if you plan to keep juice for a day or two. Centrifugal juicers are faster and fine if you drink the juice right away.
- Can I make this in advance? If you have a masticating juicer, juice will keep in an airtight container in the refrigerator for about two to three days. With centrifugal juicers, drink it within hours for the best nutrient retention and flavor.
- What about freezing? Juice can be frozen for longer storage, but thawed juice often separates and may have an altered texture. If texture isn’t a concern, freezing is an option.
More green juice resources
If you’re new to juicing or want to refine your approach, look for beginner guides that cover juicer types, produce selection, and storage tips to help you get reliable results.
Favorite spinach smoothies
Spinach is also excellent in smoothies. Try combinations that include banana, mango, or pineapple for a creamy, nutrient-rich drink that’s easy to make in a blender.
- Banana and spinach smoothie
- Pineapple and spinach smoothie
- Mango and spinach smoothie
Spinach Juice
By Carolyn Gratzer Cope
This refreshing spinach juice blends pineapple, lime, and green apple for a bright, mildly tropical green juice.
Prep: 10 mins • Total: 10 mins • Servings: 1
Ingredients
- 1 cup (170 g) peeled, diced fresh pineapple
- 1 cup packed (about 30 g) baby spinach leaves
- 1 small green apple (about 6 oz / 170 g)
- 1 lime, peel and pith removed
Instructions
- Feed the ingredients through your juicer in the order listed for maximum yield: pineapple, spinach, lime, then apple.
- Divide the juice between glasses and serve immediately, or refrigerate in an airtight container for up to 48–72 hours if using a slow (masticating) juicer.
Notes
- Baby spinach offers a milder flavor, but mature leaves and stems are acceptable; adjust to taste.
- Use ripe pineapple for the best sweetness and yield; the core is fine to juice.
- Remove the lime peel and white pith to avoid bitterness before juicing.
- A tart green apple contributes balanced sweetness and acidity; no need to peel unless your juicer requires it.
- With a masticating juicer, juice stores better and retains nutrients longer. Centrifugal juicers work well for immediate consumption.
- Frozen juice often separates when thawed; stir or shake well before drinking if you choose to freeze it.
Nutrition
Calories: 165 kcal (approximate)
Additional Info
Course: Fresh Juices • Cuisine: American