Filipino Fruit Punch
A refreshing and colorful tropical fruit punch perfect for parties, combining fresh fruits and chilled juices to create a vibrant and sweet drink without being heavy.
Servings: 10 cups
Calories: 120kcal
Ingredients
Juices
- 4 cups pineapple juice, chilled
- 2 cups orange juice, chilled
- 1 cup mango nectar, chilled for richer tropical flavor
- 1 cup lychee juice optional but highly recommended
Fruits
- 1 can fruit cocktail, drained 15 ounces
- 1 cup fresh diced pineapple bite-size
- 1 cup strawberries, sliced
- 1 large mango, diced
- 2 medium limes, juiced plus more to taste
Sweeteners
- 2 to 4 tablespoons simple syrup or honey adjust to sweetness
Fizz
- 2 cups lemon-lime soda or sparkling water for a light fizz
Ice
- Lots of ice large cubes or a mix of cubes and crushed
Garnish
- as needed mint leaves optional garnish
Instructions
Mix Juices
- Grab a big pitcher or a wide punch bowl. Add the pineapple, orange, mango, and lychee juices first and stir well.
- Start with a small splash of lime juice and a tablespoon of simple syrup. Taste and adjust.
- Fold in the fruit cocktail and your fresh fruit, adding mango last to avoid squishing.
- Let the pitcher sit in the fridge for at least 30 minutes to allow the flavors to blend.
- Adjust the lime or syrup after chilling to suit your taste.
Add Ice
- Right before serving, gently pour in the lemon-lime soda or sparkling water.
- Add ice cubes and stir gently to maintain the fizz.
- Optional: Add mint leaves for a refreshing aroma.
Serve
- Float thin lime rounds, strawberry slices, and a handful of mint in the punch before serving.
- Offer extra ice and fruit for guests to customize their drinks.
- Hold back the soda until guests arrive for maximum fizz.
Notes
You can make this punch ahead of time by mixing juices and fruit up to 2 hours ahead. Use large ice cubes or frozen fruit to prevent dilution.