How to Make Multi Vitamin Fruit Juice
Perfect for breakfast on the go, this vibrant and healthful juice offers your customers a vitamin boost from a variety of fruits and vegetables.
In the how-to video below you'll see Chris John, a Development Chef at Bristol's National Catering Equipment Centre, guide you through the steps.
How to make Multi Vitamin Fruit Juice
What is the Dish?
Prep Time
10 MinutesCook Time
15 MinutesCuisine
British/AmericanChef Chris John's healthful juice is packed with vitamins and flavour. A quick and delicious breakfast taking only 25 minutes to prepare, this drink offers you a healthy margin on both profit and time.
Cost To Make
- Per portion: £1.10
Menu Price
Profit
- Gross profit per portion: £2.90
Ingredients
Fresh fruit and vegetables give this juice its bold colour and sweet taste without any added sugar.
For the juice
- 3 sweet apples
- 3 oranges, peeled
- 1 tomato
- ½ cucumber
- 4 medium-sized carrots
- 20g fresh ginger
For the fruit skewer
- ½ pineapple (cut into 2.5cm chunks)
- 2 honeydew melons (cut into 4cm pieces)
- 3 kiwi fruit, peeled and quartered)
- Chia seeds to garnish
What Steps Do I Follow?
The Juice
- First, use your juicer to create the drink. Peel the oranges, but you can add your apples, carrots, cucumber and tomato whole
The Fruit Skewer
- To create the skewer, chop your melon and pineapple into cubes, then peel and quarter your kiwi fruit
- Slide the fruit cubes onto a small wooden skewer which is able to sit comfortably across the rim of your glass
Assembly
- Pour your juice into a tall glass and top with the fruit kebab skewer. Sprinkle with chia seeds to serve
What Equipment Do I Need?
Here you'll find the tools of the trade needed to replicate this juice for your menu.
Chef Profile
"I have worked in the industry for more than 10 years.
"From sous chef to head chef to catering manager, I've worked my way up the ranks in environments ranging from a seafront restaurant to a military camp.
"My recipe ideas come from balancing flavours I've come across throughout my career and injecting them into classic dishes to give customers exciting tastes and enjoyable experiences."
Chris John | NCEC Development Chef
