Fruit Drink Coles: A Fresh Homemade Fruit Punch

This homemade fruit drink is a bright, lightly pulpy blend of pineapple, orange, apple, strawberries, lemon and cold water, served chilled over ice. If you searched for a fruit drink at Coles, this easy-to-adjust recipe uses familiar supermarket ingredients without claiming to copy a particular packaged drink.

Ingredients

2 cups (330 g) fresh or thawed pineapple chunks, with any tough core removed
2 medium oranges (about 260 g peeled), peeled and divided into segments; remove visible seeds
1 medium apple (about 180 g), washed, cored and chopped; peeling is optional
1 cup (150 g) hulled strawberries, fresh or thawed
2 tablespoons (30 ml) freshly squeezed lemon juice, from about 1 lemon
3 cups (710 ml) cold water, plus up to 1 cup (240 ml) more to adjust the consistency
2 tablespoons (25 g) granulated sugar, or to taste; use up to 4 tablespoons (50 g) for a sweeter drink
⅛ teaspoon fine salt (about 0.7 g), optional, to balance the fruit and sweetness
3 cups (420 g) ice cubes, for serving, optional
6 thin orange or lemon slices (about 60 g), for garnish, optional

Instructions

Prepare the fruit. Rinse the strawberries and apple under cool running water and pat them dry. Hull the strawberries, core and chop the apple, peel the oranges, and cut the pineapple into blender-friendly chunks. Remove orange seeds and any especially tough pineapple core so the finished drink has a more even texture. If using frozen fruit, thaw it in the refrigerator until it is soft enough to blend; drain excess thawing liquid only if you want a thicker drink.
Blend the first batch. Add half of the pineapple, oranges, apple, strawberries, lemon juice, sugar, salt if using, and cold water to a blender. Secure the lid and blend for 45 to 60 seconds, until the fruit is finely broken down and the mixture looks evenly colored. If your blender is small, divide the ingredients into three batches instead of filling it above its stated capacity.
Finish blending. Pour the first batch into a large jug, then blend the remaining fruit with the rest of the measured water. Add that batch to the jug and stir thoroughly. Taste a small spoonful before adjusting anything: fruit sweetness varies with ripeness, and lemon can taste sharper when the drink is cold.
Adjust the flavor and texture. For a sweeter drink, dissolve another tablespoon of sugar in a few tablespoons of the blended liquid, then stir it back into the jug. For a thinner, more sippable result, add the optional extra water a little at a time. The recipe is designed to retain the fruit pulp; for a smoother, juice-like texture, pass it through a fine-mesh sieve into a clean jug, pressing gently with a spoon. Straining removes some of the fruit solids and reduces the finished volume.
Chill. Cover the jug and refrigerate the drink for 1 hour. Chilling lets the flavors settle together and makes the drink pleasant to serve without relying on a large amount of melting ice. Stir again just before pouring because fruit pulp naturally sinks as the drink stands.
Serve. Fill six glasses with ice if desired, pour in the chilled fruit drink, and garnish with citrus slices. Stir each glass once, especially if it has been sitting, and serve cold.

Tips

Choose ripe fruit, not overripe fruit. Fragrant pineapple and oranges that feel heavy for their size give the drink a fuller fruit flavor. Very underripe fruit can make the result tart and thin, while fruit that is bruised or fermenting should not be used. If your fruit is simply less sweet than expected, add sugar gradually after blending rather than guessing beforehand.
Keep the blender load manageable. Fruit and water can rise quickly as they blend. Follow the blender’s fill line, work in batches, and make sure the lid is firmly seated before starting. If the blades stop moving, switch off the blender and use a spatula to redistribute the mixture; do not put a utensil into a running blender.
Strain only if you prefer a smoother drink. Leaving the pulp in gives the drink a thicker, smoothie-like body. A fine sieve makes it easier to sip through a narrow glass or straw, but pressing hard can force fine pulp through and make the texture cloudy. A few minutes of draining without pressing gives a clearer result.
Use ice thoughtfully. Ice in the jug slowly dilutes the fruit flavor. For a gathering, chill the drink separately and add ice to individual glasses. If you want to prepare ahead, freeze some of the drink in ice-cube trays and use those cubes in place of plain ice.

Serving Suggestions

Serve this drink cold in small tumblers for breakfast, a picnic, or a casual lunch. The citrus garnish is optional, but a thin orange wheel makes the fruit flavors easy to recognize and gives each glass a simple finish. For a buffet, set out the chilled jug beside a bowl of ice and let guests sweeten their own servings if tastes differ. A long spoon or small ladle is useful because the pulp settles between pours.

The drink pairs well with savory food that is not overly rich or spicy: sandwiches, vegetable wraps, grilled corn, cheese and crackers, or a simple brunch spread. If serving it outdoors, keep the jug nested in a larger bowl of ice and pour into glasses as needed rather than leaving a full jug in the sun. For children or anyone who prefers a less intense flavor, top a glass with a splash of cold sparkling water; add it at serving time so the bubbles do not fade in the jug.

Variations

Make it less sweet. Start with 1 tablespoon (12 g) of sugar or leave it out, then taste after blending and chilling. Ripe fruit may need no added sugar. If the drink is too tart, a small amount of sugar is more dependable than adding extra orange juice, which can change the balance and make the drink thinner.

Swap the berries. Use 1 cup (150 g) of raspberries or blueberries in place of the strawberries. Raspberries have noticeable seeds and a sharper flavor, so strain the finished drink if you want a smooth texture. Blueberries give the drink a deeper color and a milder, less tangy berry note. Frozen berries work well after thawing.

Change the tropical fruit. Replace the pineapple with 2 cups (300 g) of ripe mango pieces. Mango makes the drink thicker and sweeter, so begin with only 2 tablespoons (30 ml) of lemon juice and add more to taste. If fresh pineapple is unavailable, canned pineapple in juice can be used after draining; it often tastes sweeter and softer, so reduce the sugar until you have tasted the blend.

Add gentle spice or herbs. Blend in 4 to 6 fresh mint leaves for a cool, aromatic note, or add a small pinch of finely grated fresh ginger for warmth. Keep either addition modest at first: too much mint can dominate the fruit, and ginger becomes more noticeable as the drink sits. For a lightly sparkling version, add chilled sparkling water to each glass rather than blending it.

Storage and Reheating

Transfer leftover fruit drink to a clean, covered jug or airtight container and refrigerate it within 2 hours of preparation. Keep it at 40°F (4°C) or colder and use it within 2 days for the best flavor and texture. Fresh fruit pulp can separate and darken slightly while stored; that is normal, so stir well before serving. Discard the drink if it has been left out beyond 2 hours, or if it develops an unusual smell, fizz, or appearance.

There is no reheating step for this cold drink. Do not heat it to restore its texture; warmth can make the fresh fruit flavors less appealing. If you want to keep it longer, freeze it in a freezer-safe container, leaving room for expansion, or in ice-cube trays for up to 2 months. Thaw in the refrigerator and stir or briefly reblend before serving. Freezing may soften the fruit flavor and separate the mixture, so frozen portions are also useful as flavor cubes for water or sparkling water.

Frequently Asked Questions

Is this an official Coles fruit drink recipe?

No. Coles is the search term that inspired the supermarket-friendly ingredient approach, but this is an independent homemade fruit drink recipe, not a claim about a specific store product or its ingredients. Packaged drinks vary, so check the label of any product you are comparing if you need details about its contents.

Can I make the drink without a blender?

A blender gives the most consistent result because it breaks down the apple and berries along with the softer fruit. Without one, juice the oranges and lemon, mash the strawberries and very ripe pineapple with a fork or potato masher, then stir in water and finely grated apple. The drink will be less uniform and may need straining; a food processor can also work, though it may leave a coarser texture.

Can I use bottled fruit juice instead of whole fruit?

You can, but the result will be a different, thinner drink rather than this pulp-included fruit blend. For a quick version, combine 2 cups (480 ml) orange juice, 2 cups (480 ml) pineapple juice, 1 cup (240 ml) apple juice, and 1 tablespoon (15 ml) lemon juice, then taste before adding water or sweetener. Choose unsweetened juice if you want more control, and chill it before serving.

Why did my fruit drink separate?

Fruit pulp naturally settles because it is heavier than the liquid, and the ingredients are not emulsified. Separation does not usually mean the drink has gone bad if it has been stored safely and is still within the recommended time. Stir the jug thoroughly before pouring. If you want a more uniform texture, strain it or briefly blend it again just before serving.

Can I make it the night before?

Yes. Blend the drink, cover it, and refrigerate it overnight, then stir well before pouring. The flavor may become a little less bright, and apple can slowly darken, so adding the lemon as directed helps keep the flavor balanced. For the freshest appearance, prepare it no more than a day ahead and add ice or sparkling water only when serving.

How can I make a larger batch?

Double each ingredient for 12 servings, but blend in batches that fit comfortably below your blender’s maximum fill line. Combine the batches in a large clean container and taste again after mixing; scaling up can make it harder to judge sweetness and acidity. Keep the larger batch refrigerated, serve it in smaller portions, and return the jug to the refrigerator between pours.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).