Homemade Fruit Punch: A Tropical Twist on a Childhood Classic
I recently made some pineapple water for myself by boiling ripe pineapple peel in water. Pineapple - especially the peel - is a natural source of bromelain, an enzyme that supports gut health and also has strong anti-inflammatory properties. And since bromelain is water soluble, it’s easily extracted by boiling the peel in water. The resulting pineapple water is not only therapeutic, but quite refreshing when cooled and poured over ice.
Making the pineapple water reminded me of when I made chicha morada for my son and his friends when they were younger. Chicha morada is a Peruvian drink made from dried purple corn, fruit (including pineapple) and spices that are boiled together for several hours. The corn gives it a deep, dark purple color that’s full of antioxidants, which I loved. But the kids mostly loved the refreshing tropical taste. It was like a tropical fruit punch!
Inspired by the chicha morada, I decided to try another variation of homemade fruit punch based on the pineapple water, by adding oranges for a fruity punch (plus some Vitamin C), and hibiscus flowers to give it that quintessential vibrant pink/red color. Hibiscus also provides loads of antioxidants making it a great anti-inflammatory, immune supportive and heart-protective herb.
This drink is a great way for kids and grownups to stay hydrated, or just to have a healthy juice alternative on hand. And as a parental bonus, it makes a great cocktail mixer. Enjoy!
Ingredients
2 quarts water
1 organic* pineapple
2 organic* oranges
1/2 cup hibiscus leaves
1/4 cup honey, or to taste
Directions
1. Place water in a large stock pot.
2. Wash your pineapple and oranges thoroughly.
3. Remove the crown and bottom of the pineapple and discard. Then cut the pineapple into chunks (peel intact) and add to the water.
4. Quarter the oranges, squeeze them into the water and then add rinds in as well.
5. Add hibiscus leaves to the pot.
6. Bring the mixture to a boil. Cover the pot, reduce heat to medium, and simmer for 20-30 minutes.
7. Remove the pot from the heat and let mixture steep while cooling for another 20-30 minutes.
8. Strain the mixture into a clean jar or pitcher. Add honey and mix thoroughly.
9. Refrigerate until chilled.
10. Enjoy!
*It is important to use organic produce for this recipe, and to wash it thoroughly. Since you are using the whole fruit, including peels, any pesticide residue that was on the fruit would end up in your punch. And I’m assuming you don’t want to serve your kids pesticide juice.