Jugo Verde

This traditional jugo verde is bursting with sweet citrus fruits, nutrient-packed vegetables, and a surprise ingredient — cactus! Try making it at home for a low-cost alternative to expensive store-bought juices without compromising flavor!

If you’ve never tried cactus, you’re in for a treat with this refreshing jugo verde (aka green juice)! Like my tropical mango pineapple smoothie, it offers the perfect balance of health and flavor. Plus, it’s way quicker and easier to make than pressed juice.

Why I love this recipe

Prickly pear cactus pads (nopales) are a staple throughout Mexico for both their health benefits and deliciously tangy flavor, and jugo verde is one of my favorite ways to incorporate them into my diet.

The blend of nopales, citrus fruits, ginger, and spinach fuels your body with a myriad of vitamins and minerals in each sip. No special kitchen techniques are required, either. Everything comes together in a blender and is ready in less than 10 minutes, making it perfect for busy mornings or a quick afternoon refreshment.

Compared to expensive options at juice bars, this drink is unbelievably budget-friendly. Plus, you don’t need to own a professional juicer. If you’re looking to add a health kick to your diet without breaking the bank, this recipe is a must-try!

Ingredients notes

You just need a few easy-to-find fruits and vegetables for this jugo verde recipe! Find a full breakdown and suitable substitutes below.

Nopales
Nopales form the base of most jugo verde recipes, adding a characteristic tart, tangy flavor (and a plethora of nutrients). You should be able to find nopales at your local Mexican food market.

Substitute: Cactus is the star here, but you can use other veggies like cucumber, broccoli, carrots, or beets. You can also try aloe vera for a similar texture but milder flavor.

Fruit
Pineapple provides a tropical sweetness while also aiding digestion. Navel oranges give a citrusy burst of vitamin C. Green apple adds tartness, balancing the sweetness of the pineapple and orange.

Substitute: If pineapples are unavailable, try mangoes, watermelon, or honeydew. Pears or other apple varieties work instead of green apples. No navel oranges? Try tangerines, mandarins, or grapefruit.

Vegetables
Celery provides a slight earthiness and green juice flavor, while spinach adds a healthy dose of iron and gives the juice its iconic green color.

Substitute: Cucumber will give you a similar fresh, hydrating effect with a milder flavor. Kale also works if you don’t mind a slightly more bitter, earthier taste.

Extras
Ginger adds a spicy zing, further promoting digestion and adding warmth. Lime imparts a zesty tang and a dose of vitamin C.

Substitute: Try turmeric for its unique earthiness and anti-inflammatory properties. You can also replace lime juice with lemon juice.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make jugo verde with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Step 1
Prepare the cactus pad by cutting around both edges to remove the outer thorns. For the rest, run the edge of your knife horizontally all over the pad on both sides until the thorns are gone, then roughly chop it.

For safety reasons, I recommend gripping onto the cactus pad with a clean tea towel or holding it near the bottom where there are no thorns.

Step 2
Remove the ginger skin with a spoon if you’d like. Cut away the pineapple skin and roughly chop it. Core and chop the green apple, and cut the celery into manageable pieces. Slice the orange and lime in half so they’re ready to juice.

Juicing

Step 1
Place the cactus, ginger, pineapple, celery, apple, and spinach in a blender. Squeeze the juice from the orange and lime halves into the blender. Blend on high until the mixture is completely smooth and no chunks remain.

Try not to blend the juice for too long to prevent heating the fruits and vegetables, which can reduce their nutritional value.

Step 2
If you enjoy pulp, serve it as-is. If you prefer a smoother jugo verde, strain the blended mixture into a pitcher using a fine-mesh sieve or cheesecloth, pressing to extract all the juice. Happy drinking!

Juicing tips

Don’t strain it: The pulp is where most of the nutrients are found, so I don’t recommend straining your jugo verde unless you can’t stand the pulp!

Chill your produce: For an extra refreshing drink, make sure your fruits and vegetables are refrigerated beforehand. Or, serve the juice over ice.

Add ice slowly: If you’re using ice, add it slowly because it can dilute the flavor.

Frequently asked questions

Storing

Jugo verde is best enjoyed immediately for the freshest flavor and most health benefits, but it is possible to store it for later if necessary.

Fridge
Store the juice in an airtight container or bottle for up to 2 days. Remember to shake it well before drinking it again.

Freezer
You can freeze jugo verde in ice cube trays, then transfer the cubes to a freezer bag for up to 2-3 months. Use them later in smoothie recipes or to chill future jugo verde recipes. Try to consume the ice cubes within a 3-month window since the nutrients start to degrade after this.

Watch how to make it

More refreshing drinks

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.