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Pineapple, Cucumber and Celery Drink: Agua de Pina, Pepino y Apio by Karen Hursh Graber © 2005

This recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to unload their market purchases and start cooking.


  • 2 cups chunked pineapple
  • 1 cup peeled and chunked cucumber
  • 1 cup diced celery
  • 2 tablespoons lime juice
  • ¾ cup sugar, or to taste

Put the pineapple, cucumber, celery and 2 cups of water in a blender. Blend well. Pour the liquid through a sieve to strain out the pulp, then pour into a large pitcher. Add 6 cups of water, the lime juice, and sugar. Mix well.

Serve well chilled. Makes 2 quarts.

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Published or Updated on: May 31, 2005 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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