Apple and Grape Parfait with Mint Infused Orange Juice

    • Difficulty
    • Easy
  • 12345 (No Ratings Yet)

A yummy fruit parfait using Gala apples, red and black grapes and a very flavorful orange juice.


1/3 cup orange juice, fresh squeezed

12 mint leaves, finely chopped

1 ½ tablespoon cold pressed extra-virgin olive oil

1 tablespoon agave

1/4 teaspoon organic vanilla extract (optional)

A pinch of cinnamon

1 Gala apple, peeled, cored and diced

1 cup mixed grapes, sliced in half



1) Pour the orange juice into a small mixing bowl or cup.

2) Add the chopped mint leaves, olive oil, agave, vanilla extract, and cinnamon, mix well and set aside.

3) Make four layers by alternating in each glass the chopped apples, then the sliced grapes; repeat with the remaining chopped apples and sliced grapes.

4) Stir the mint infused orange juice and pour over the fruit in each glass. Garnish with mint sprigs and sprinkle with a dash of cinnamon.


The extra virgin olive oil is an unexpected ingredient adds a subtle richness to this recipe. Any type of apples would work great for this recipe. The same holds true with the grapes, and you can use grapefruit juice in place of the orange juice.

Ingrid Weithers-BaratiAbout Ingrid Weithers-Barati

Ingrid Weithers-Barati is an accomplished self-taught cook and food enthusiast turned raw food advocate in 2007. Her passion for nutritious flavorful food inspires her to create some of the most delicious raw vegan recipes that she readily shares here her blog, the vary same recipes that have tremendously benefited her subscribers who seek a healthy lifestyle. In addition to her culinary endeavors, Ingrid is working on authoring various books and articles, and continues to learn and embrace a holistic lifestyle. Raw Epicurean is a blog focused on natural wholesome food prepared raw, or in another word, uncooked or heated at 118 degrees or less. You’ll find tips, ideas, and recipes shared from recipe books, like-minded chefs, raw food enthusiasts, and from what I’ve created and learned along the way.

Leave a Reply