RECIPE: Florida Gold Punch

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4 cups Florida orange juice

4 cups pineapple juice

2 cups Florida oranges, peeled, cut into 1-inch pieces

2 cups fresh pineapple, peeled, cut into 1-inch pieces

½ cup mango juice

½ cup passion fruit nectar*

2 tablespoons lemon juice

2 tablespoons lime juice

1 vanilla bean, split open, seeds scraped

Florida orange slices, garnish

Pineapple wedges, garnish


Combine all ingredients in large pitcher. Refrigerate 2-3 hours until well chilled. Remove vanilla bean before serving. Makes about 11 cups punch (10 servings of slightly over 1 cup each)

*Kim used additional mango juice in place of passion fruit nectar.

Recipe by with adaptations by culinary dietitian & nutritionist Kim Galeaz, RDN, CD.