Recipe from  Non solo centrifughe, smoothies, salse, dolci ed altro ancora di Franco Luise Photography: Francesca Moscheni       Take care to use ripe fruit. You need not core the pineapple prior to juicing; it will add a healthy dose of fiber to these drinks. Pineapple, cantaloupe, ginger Yield: 700 ml / 2 servings Preparation: 10 minutes ½ pineapple peeled and cubed 350 g cantaloupe melon peeled and cubed 5 g fresh ginger root Combine the ingredients in a large bowl, transfer to a juicer and process. Serve immediately.   Pineapple, orange, rosemary Yield: 700 ml / 2 servings Preparation: 5 minutes + 2 hours marinating time 300 ml freshly squeezed orange juice ½ pineapple peeled and cubed 2 sprigs of rosemary, chopped Combine all of the ingredients in a large bowl. Cover and allow to marinate in the refrigerator for 2 hours. Process with a juicer and serve immediately.   Pineapple, peach, green tea Yield: 700 ml / 2 servings Preparazione: 10' + tempo d’infusione e congelamento cubetti di te verde ½ pineapple peeled and cubed 350 g peaches, stone removed 8 "cubes" of frozen green tea fresh mint leaves Combine the pineapple and peaches in a bowl then process with a juicer. Divide the extracted juice between two classes and chill with the cubes of frozen green tea. Garnish with fresh mint leaves.   Ananas, menta fresca, frutto della passione, banana Yield: 700 ml / 2 servings Preparation: 10 minutes ½ pineapple peeled and cubed 2 sprigs of fresh mint 3 passion fruit 2 ripe bananas cut into pieces In a large bowl combine the pineapple with the chopped mint, the bananas and the passion fruit pulp. Transfer to a juicer, process and serve immediately.