Rainbow Juice

Try this quick and easy Malaysian-inspired recipe from Martin Yan's Asian Favorites.

Ease of Cooking

Method of Cooking

Prep Time
15 minutes

Cooking Time
10 minutes

2 servings


  • 1 cup lychees, peeled and coarsely cut
  • ½ cup pomegranate seeds
  • 1 cup pineapple, peeled and coarsely cut
  • 2 carrots
  • 1 cup spinach leaves
  • 2 cucumbers
  • 3 celery stalks
  • 1 banana, peeled
  • 2 tablespoons condensed mllk
  • Garnish:
  • ½ banana, sliced
  • Condensed milk
  • Ice cubes


  1. Using a juicer, add the lychees, pomegranate seeds, pineapple, carrots, spinach leaves, cucumbers and celery.
  2. Pour the juice into a tall glass, add the banana and condensed milk then use a hand blender to process until smooth.

Chef’s tip: Best to serve in a tall glass with ice; garnish with sliced bananas and add a drizzle of condensed milk.

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