Late Summer Harvest Juice


The other day, I went wild with my juice and it came out amazing. I had gone to the produce store and had some produce that needed to go out quickly, other produce that I had just gotten and was excited to use, and fresh figs, which last about five minutes before they start going bad. My husband and I had fun putting all kinds of different things into the juice. We were actually astonished to find that it was one of the best tasting juices that we have made yet. The color is green and the texture is a little off-putting, but don’t be deterred, it tastes great! The recipe made enough for each of us to drink a 16 ounce glass.

Fresh figs can only be found at certain times of year, so I make sure to grab them when I see them. Figs are a good source of potassium, which can help to lower blood pressure and have a sweet, unique flavor that is complements other produce well in juices or meats well in cooking. Figs are also high in vitamin B6, copper, and manganese, which are all important nutrients.


  • 1 pint of fresh black mission figs
  • 1 pound muscadine grapes
  • 2 cups fresh baby spinach
  • 4 celery sticks
  • 4 small granny smith apples
  • 1 cucumber


  • Wash all produce thoroughly, letting the spinach soak to remove trapped dirt
  • Remove undesirable parts from celery
  • Remove stems from apples and figs and core from apples
  • Cut all produce as needed to fit in the juicer
  • Juice apples, cucumbers, and celery
  • Juice figs, grapes, and spinach
  • Mix well to combine all flavors
  • Strain if desired to remove fig and grape seeds
  • Enjoy!