Anyone who knows us knows that Kris loves experimenting in the kitchen. He’s always putting fresh twists on recipes that he’s seen on Instagram or has had in restaurants. And he is pretty intuitive with flavours and textures so most things he comes up with is good. (Aside from that gluten free blueberry grunt flop of 2018) But every now and again he makes something outstanding. This Pineapple Fennel Lemonade is one of those outstandingly delicious recipes and we can’t wait to share it with you!

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Whatever possessed him to combine the flavours of pineapple, fennel, summer squash, apple and lemon in a drink is beyond me but boy, does it work! And we have taste tested it on many adults and children alike. It is by far the most popular drink we have served.

An assortment of fruit sitting on a wooden cutting board. From the far left sits a yellow zucchini, a fresh fennel bulb, half a lemon, a pineapple and a yellow apple. A section of white marble countertop is visible underneath.

We’re always trying to get more variety of veggies into our diet. Smoothies and juices are a perfect way to do that. Especially with the pickier eaters in the family. This juice looks like lemonade but tastes so much better and is so much better for you. Instead of the heavy amounts of sugar that traditional lemonade calls for, this juice uses the natural sweetness of pineapple. Be sure to use a ripe pineapple to have the sweetest juice.

A tall glass of Pineapple Fennel Lemonade sits on a white countertop. There is a slice of lime positioned on the glass rim and a stainless steel straw sticking out. In the background is a turquoise glass vessel.

Fennel and Summer Squash in Lemonade?

I can sense your apprehension. And I admit I was skeptical when Kris presented it to me the first time. But I can assure you that the flavours meld so beautifully in the background and give the sweet drink a certain tangy ”je ne sais quoi” that will leave you wanting more.

Both veggies are loaded with antioxidants that help keep your body strong and responsive to fighting off viruses. They are also loaded with vitamins and minerals that are good for digestion and boosting energy.

Fennel is a seasonal vegetable and can often be difficult to find in smaller towns. We’ve been wanting to write this post for months but unfortunately our local grocery store hasn’t brought fennel or summer squash in at all this year. This is a common inconvenience with living in a rural northern community. We don’t always get the variety of fresh produce available in larger centers and when we do, the quality is often poor.

A wooden cutting board sits diagonally on a white marble countertop. Sitting on the board is a fresh fennel bulb. In the top of the composition sits an apple, yellow zucchini and a pineapple.

Growing Our Own Fennel

Rows of seedlings in red solo cups sit on a white shelf under grow lights. — *Fennel, kale and swiss chard seedlings started in April*

This winter I ordered fennel seeds and decided to grow my own crop. Which is a bit of a feat in our sub arctic growing zone.

Gardening is very experimental. It takes a lot of trial and error to figure out what works and what doesn’t.

Here’s a pic of the seedlings I started under grow lights in my dining room. I had to fight with my cat to leave the tender leaves alone. Apparently fennel fronds are irresistible. To him, anyway.

A young fennel bulb growing in a wooden planter. The bulb is mostly covered with soil, leaving the bright green fronds on the long stalks sticking up. — *Fennel transplanted outside late June*

Most recipes that use fennel use only the bulb. Its texture is firm and crunchy – similar to cabbage – making it an ideal substitution in a coleslaw salad. But the taste is sweet and very licorice-like. It’s great on its own, raw or cooked. But even better paired with other veggies and fruits.

Despite the fact that I started the seeds inside in early April, the plant was certainly not ready for harvesting. Although this fennel looks mature with its stalks and fronds sitting at a height of 18 inches above the soil, the bulbs were certainly not big enough to use.

So what is a girl to do? Well, I asked my parents and friends who were traveling from larger centers to bring some back for me in their checked luggage. Thankfully, the bulbs didn’t get too beaten up to photograph!

A close up view of fresh fennel bulb sitting on a white marble countertop. — *Fennel bulb flown in from Montreal*

A view of my home art studio. The focal point of the photo is the drafting desk. Set up on the desk is an assemblage of fruit: pineapple, apple, lemon and fennel. Along with a cutting board and knife and glass jugs. The desk sits beneath a window with a view of grass. There is partial view of a strobe light and photography umbrella in the shot as well as another desk to the right — *Fennel bulb flown in from Montreal*

If you are new to juicing, check out this post on Green Mojito Juice where I go into more depth about juicers. It’s been over 6 years of juicing for our Omega Juicer. We still love it. Give this recipe a try yourself and prepare to wow and amaze your friends and family.