Number of servings


  • 1.5 cups freshly squeezed Minneola tangelo juice (about 3 tangelos for 1.5 cups)
  • 0.5 cup freshly pressed Bosc pear juice (about 1 pear for half cup)
  • 1 tablespoon freshly pressed ginger juice (about 1/4 lb. of ginger for 1 tablespoon)


  1. Remove peel and all pith from the Minneola tangelo using a sharp knife.
  2. Wash the unpeeled Bosc pears and ginger root.
  3. Process the Minneola tangelo, Bosc pears and ginger root through the juicer into a container.
  4. Combine juices in a pitcher and serve well-chilled or over ice.
  5. Store leftover fresh juice in a sealed container in the refrigerator for up to 1 day.