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PINE CARROT SMOOTHIE 1 can (21 cl) DEL MONTE 100% Pineapple Juice 1 pc small carrot 1 tbsp raisins

5 tbsp sugar 12 ice cubes

1. BLEND carrot and raisins with DEL MONTE Pineapple Juice. Add the rest of the ingredients. Blend until smooth.

PINE WATERMELON SHAKE 350 g 2 cans 2 tbsp 10 pc watermelon flesh, seeded, chunked and chilled (24cl) DEL MONTE Sweetened Pineapple Juice Drink, chilled sugar ice cubes

1. COMBINE all ingredients in a blender and blend until smooth.

TROPICAL FANTASY SMOOTHIE 2 cans 2 pc 5 tbsp 1 tsp 12 (24 cl) DEL MONTE Sweetened Mango Juice Drink ripe lacatan bananas sugar calamansi juice ice cubes

1. COMBINE all ingredients in a blender. Blend until smooth

FOUR SEASONS SHAKE 1-1/2 cups DEL MONTE Sweetened Four Seasons Juice Drink 1/3 cup evaporated milk 2 tbsp sugar 12 pc ice cubes

1. COMBINE all ingredients in a blender and blend until crushed/smooth.

JELLY JUICE

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envelope (7 g) gelatine tbsp cold water can (240 ml) DEL MONTE Sweetened Orange Juice 202 Drink cans (240 ml each) DEL MONTE Four Seasons Juice 202 Drink

1. SPRINKLE 1 envelope of gelatine over 3 tbsp cold water in a small saucepan un til bloomed. Add remaining water and heat until dissolved. 2. MIX with DEL MONTE Sweetened Orange. Pour into ice cube tray. Freeze for 30 m inutes then continue chilling until ready to use. 3. UNMOLD fruit jellies and mix until crumbled. Add DEL MONTE Four Seasons. Port ion into glasses with crushed ice. Put straw and serve immediately.

MANGO TREAT SMOOTHIE 3 cans (24 cl) DEL MONTE Mango Juice 202 Drink, chilled 1 tsp (4.5 g) vanilla extract 6 scoops (240 g) vanilla ice cream 2 1/2 tbsp (37.5 g) sugar 12 pc ice cubes Put ALL ingredients in a blender. Blend until smooth. Pour into glasses. Serve i mmediately.

PINE & APPLE GET TOGETHER 1 can (335 g) 1 pc (200 g) 1 tbsp (16.2 g) 1 1/2 cups (360 1/4 cup (112 g) DEL MONTE Pineapple Juice red apple calamansi juice g) water white sugar

1. PARE and core apple. Cut into small pieces then soak in DEL MONTE Pineapple J uice and calamansi.

2. COMBINE all ingredients in a blender. Blend until fine.Serve with ice.

PINE AVOCADO SLUSH 1-1/2 to 2 cups sugar 4 cups water 1 can (46 oz) DEL MONTE 100% Pure Pineapple Juice with ACE

1 can (24 cl) DEL MONTE 100% Pure Orange Juice 3 tbsp calamansi juice 350 g ripe avocado flesh, mashed or pureed 1 can (330 ml) clear carbonated soda, chilled

1. MAKE syrup by boiling water and sugar for 3 minutes. Cool. 2. COMBINE syrup with the rest of the ingredients except soft drink. Cover and f reeze. Take out from the freezer to slightly thaw. Blend in a blender until slus hy. Add soft drink to make a punch.

ORANGE CALAMANSI 3 cans (24 cl) DEL MONTE Sweetened Orange Juice Drink 1/4 cup + 1 tbsp calamansi juice 1/2 cup sugar 1/2 cup water lemon or calamansi slices, for garnish

1. COMBINE all ingredients and mix well. Serve with crushed ice. Garnish with le mon slices, if desired.

SMART DRINK 50 g 1 cup 8 tbsp 4 cans 12 pc ampalaya, de-seed and cut into thin slices cold water sugar (24 cl) DEL MONTE 100% Pineapple Juice Fiber Enriched, chilled ice cubes

1. PUT ampalaya in blender with water. Blend until smooth. Strain into pitcher. 2. ADD sugar, DEL MONTE Pineapple Juice and ice cubes. Serve immediately.

FRIUTY MOO 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, chilled 1 cup evaporated milk 1 tsp vanilla extract 3 tbsp sugar 12 pc ice cubes 2-3 tbsp small cooked sago, (optional) boiled in 1/4 c water with 1 tsp s

ugar

1. COMBINE all ingredients except sago in a blender. Blend until smooth. Pour in to glasses with sago. Serve immediately.

LUSCIOUS CHEESECAKE SMOOTHIE 1/2 c (100 g) cream cheese, softened 80 g fresh strawberries 3/4 tsp (3.4 g) vanilla extract 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 c (343 g) clear softdrink, chilled 4 tbsp (60 g) sugar 3 c (357 g) vanilla ice cream

1. IN a blender, blend cream cheese until soft and creamy. Add strawberries, van illa, fruit cocktail syrup, soft drink, sugar and half of ice cream. Blend until smooth. Pour into serving glasses. 2. SCOOP remaining ice cream on every glass. Top with DEL MONTE Fiesta Fruit Coc ktail. Serve immediately.

HOLIDAY PUNCH 1 c (224 g) sugar 1 can (234 g) DEL MONTE Crushed Pineapple 2 cups watermelon pulp with juice, seeds removed and chilled 2 to 3 tbsp (32.4 g) calamansi juice 1/3 c (76.6 g) dalanghita juice 1 bottle (227 g) clear softdrink, chilled 6 pc ice cubes

1. DISSOLVE sugar in cup water. Add calamansi and dalanghita juice. Set aside. 2 . Put DEL MONTE Crushed Pineapple, watermelon and ice in a blender. Blend until crushed. Stir in sugar mixture. Add soft drink just before serving.

PINEAPPLE & GRAPE SHAKE 1 can (240 g) 1/2 c (100 g) 2 tbsp (30 g) DEL MONTE 100% Pure Pineapple Juice Fiber-Enriched seedless red grapes, chilled sugar

1. FREEZE contents of DEL MONTE Pineapple Juice in an ice cube tray. 2. BLEND grapes, sugar and 1/4 c water until smooth. 3. ADD frozen pineapple juice. Blend until slushy. Serve immediately.

MIXED FRUIT COOLER 1/2 cup (56 g) sugar 1 can (335 g) DEL MONTE 100% Pineapple Juice W/ ACE, chilled 3 pc (57.5 g) dalanghita, juice squezzed (1/4 cup) 2 slices (520 g) ripe papaya, pureed (3/4 cup) 1 can (343 g) clear carbonated soda crushed ice, chilled

1. COMBINE all ingredients ecept soda. Add soda just before serving. Serve with crushed ice.

PINE MANGO COOLER 1 cup (240 g) water 1/4 cup (56 g) white sugar 1 can (35 cl) (335 g) DEL MONTE 100% Pure Pineapple Juice 1 can (240 cl) (240 g) DEL MONTE Mango 202 Juice Drink

PINOY QUENCHER 2 bunches (500 g) kamote tops (violet variety) 3/4 cup (168 g) white sugar 3 tbsp (43.5 g) calamansi juice 1 can (231.2 g) DEL MONTE Pineapple Juice

1. BOIL kamote tops in 3 cups water for 5 minutes. Strain. (Save kamote tops for a salad).

2. ADD sugar and calamansi juice. Stir to dissolve water.

3. ADD DEL MONTE Pineapple Juice. Serve with ice.

BUKO PIA ADE 5 pc (15 g) pandan leaves 1 pc (535 g) buko, water reserved and meat shredded 1/2 cup (112 g) sugar 1 can (35cl) (335 g) DEL MONTE 100% Pure Pineapple Juice with ACE

1. BOIL pandan leaves in buko water and 3/4 cup water for 5 minutes. Remove leav es and add sugar. Stir until dissolved. Cool

2. COMBINE buko and DEL MONTE Pineapple Juice in a blender. Mix at high speed. A dd to pandan mixture. Serve with crushed ice.

PAPAYA PINEAPPLE DELIGHT 1 cup (260 g) 1 can (335 g) 3/4 cup (168 g) 3 tbsp (48.6 g) 2 cups (480 g) ripe papaya puree DEL MONTE Pineapple Juice white sugar calamansi juice water

1. COMBINE all ingredients. Stir. Serve with ice.

TRIPLE COOLER 1 pc (100 g) 300 g (300 g) 1 can (335 g) 1 1/2 cups (360 1/4 cup (66 g) small carrot, pared and cut into small pieces melon flesh, cut into small pieces DEL MONTE Pineapple Juice g) water white sugar

1. USING a blender, puree carrot and melon. Combine with other ingredients. Stir . Serve with ice.

MELONADE 300 g (300 g) 1 can (335 g) 3/4 cup (468 g) 1 tbsp (14.5 g) melon (cantaloupe), pureed DEL MONTE 100% Pure Pineapple Juice white sugar calamansi juice

2 cups (480 g) water

1. COMBINE all ingredients. Stir. Serve with ice.

CARROT CRUSH 1 can (350 g) DEL MONTE 100% Pure Pineapple Juice 1 pc (100 g) small carrot, boiled and cut into chunks 3/4 cup (168 g) sugar 2 tbsp (32.4 g) calamansi juice 2 1/2 cup (600 g) water 1 bottle (240 g) clear carbonated soda

1. OSTERIZE carrot with DEL MONTE Pineapple Juice until very fine. Combine with the remaining ingredients. Stir. Add soda and serve with ice.

HAWAIIAN TOMATO COOLER 1 1 2 2 can (240 g) can (190 g) tbsp (30 g) tbsp (32.4 g) DEL MONTE Fiber Enriched 100% Pineapple Juice DEL MONTE 100% Pure Tomato Juice sugar calamansi juice

1. COMBINE all ingredients. Stir and serve with ice.

PARTY SMOOTHIE 1 pc (250 g) small semi ripe mango, peeled & cut into small pieces 1 pc (535 g) buko, shredded (reserve juice) 1 can (335 g) DEL MONTE 100% Pure Pineapple Juice, chilled 1/2 cup (112 g) sugar 1 bottle (227 g) clear carbonated soda

1. BLEND mango and buko juice until fine. Add DEL MONTE Pineapple Juice and suga r. Stir until sugar is dissolved. Add soda just before serving. Serve with ice.