I always wondered why my parents were so devoted to their morning ritual of drinking malunggay juice. “Anak, this is nature’s multivitamin,” my mother would say, picking fresh malunggay leaves from our backyard garden.
As a child, I’d wrinkle my nose at the green drink, but now as an adult, I understand why this humble Filipino superfood was a staple in our home.
When my own immunity was low last year, I remembered those mornings watching my parents, and decided to recreate their trusted recipe. The result? A refreshing, nutrient-packed juice that’s become my daily companion, especially during busy days at work.
This malunggay juice recipe combines the goodness of malunggay (moringa) with the citrusy kick of calamansi, a combination that’s distinctly Filipino and incredibly beneficial for our health.
Why You’ll Love This Recipe
- Incredibly nutritious and packed with vitamins A, C, and K
- Easy to prepare with just 4 simple ingredients
- Refreshingly healthy alternative to sugary drinks
- Can be customized to your preferred sweetness
- Perfect for boosting immunity and energy
- Traditional Filipino wellness drink
Malunggay Juice Recipe
Equipment
- Medium pot (kawali) for boiling the leaves
- Large strainer (salaan) to separate leaves from liquid
- Sharp knife (kutsilyo) for cutting calamansi
- Cutting board (Sangkalan) for preparing ingredients
- Pitcher (pitsel) for serving
- Citrus juicer (pangpiga) for extracting calamansi juice
- Measuring spoons (kutsarang pansukat) for precise measurement
- Tall glasses (mahabang baso) for serving
Ingredients
- 12 medium stems of Malunggay Moringa oleifera
- 8-10 pieces calamansi Philippine lime, juiced
- 1 liter water
- 2 tablespoons sugar per tall glass or honey to taste
Instructions
- Begin by preparing your fresh malunggay leaves (paghahanda ng dahon). Pluck the small leaves from 12 medium stems and wash them thoroughly under running water. Carefully remove any large stems (itapon ang tangkay) and shake off excess water. While doing this, prepare your calamansi (dayap) by washing and cutting them in half.
- Place the cleaned malunggay leaves in a medium pot (kawali) and add 1 liter of water (tubig). Set your stove to medium-high heat (180°C/350°F) and bring the water to a boil. Once boiling, reduce the heat to medium-low (160°C/320°F) and let it simmer for 4-6 minutes. The water should turn a pleasant green color.
- Turn off the heat and allow the mixture to cool for 15 minutes at room temperature (temperatura ng silid). During this cooling period, extract the juice from 8-10 pieces of calamansi using a citrus juicer (pangpiga). Set the juice aside.
- Once cooled slightly, strain (salaan) the malunggay liquid through a large strainer to remove all the leaves. Mix in the fresh calamansi juice. Add 2 tablespoons of sugar (asukal) or honey (pulot) per glass, adjusting to taste. Stir until the sweetener dissolves completely.
- To serve (paghahain), fill tall glasses (mahabang baso) with ice cubes, then pour the malunggay juice over the ice. Stir well before drinking. For best results and maximum nutritional benefits, consume within 24 hours. If storing, keep in an airtight container in the refrigerator for up to 48 hours.
- The juice can be enjoyed any time of day but is traditionally consumed in the morning for maximum health benefits. Remember to stir well before each serving as natural settling may occur.
Tips from Lola’s Kitchen
- Use young malunggay leaves for a milder taste
- Don’t overboil the leaves to preserve nutrients
- Add a small piece of ginger (luya) for added benefits
- Fresh leaves are better than dried ones
- Morning harvest yields the most nutrients
Traditional Serving Suggestions
- Serve for breakfast as a healthy start to the day
- Offer as afternoon refreshment (merienda)
- Pair with Filipino kakanin (rice cakes)
- Serve to nursing mothers to boost milk production
- Best consumed within 24 hours of preparation
Troubleshooting
- Too Bitter: Add more calamansi or honey
- Too Weak: Use more leaves or reduce water
- Too Strong: Add more water to dilute
- Cloudy Appearance: Strain multiple times
- Leaves Floating: Use finer strainer
Ingredient Alternatives
- Calamansi → Lemon or lime
- Sugar → Honey, stevia, or coconut sugar
- Fresh leaves → Dried moringa (use 1/3 amount)
- Water → Coconut water for added nutrients
Storage & Reheating
- Store in airtight container in refrigerator
- Best consumed within 48 hours
- Do not freeze
- If separated, stir well before drinking
- Keep away from strong-smelling foods
Variations
- Malunggay-Ginger Juice
- Add 2 inches sliced ginger while boiling
- Malunggay-Pandan Drink
- Add 2 pandan leaves during boiling
- Malunggay Smoothie
- Blend with banana and coconut water
- Iced Malunggay Tea
- Add green tea bag while cooling
Health Benefits
- Boosts immune system
- Increases milk production for nursing mothers
- Rich in antioxidants
- Helps reduce inflammation
- Supports heart health
- Aids in digestion
FAQs
Q: Can I drink this daily? A: Yes, it’s safe for daily consumption. Q: Is it safe for pregnant women? A: Consult your doctor, but generally considered safe. Q: Can I use dried malunggay? A: Yes, use 1/3 of the amount called for fresh leaves. Q: How long does it last in the refrigerator? A: Best within 48 hours. Q: Can I add other herbs? A: Yes, common additions include ginger and pandan.
Malunggay Juice RecipeNutrition
The Story Behind Malunggay Juice
In Filipino households across the archipelago, malunggay (Moringa oleifera) has been revered for generations as “nature’s multivitamin.” This humble tree, known globally as the “miracle tree” or “tree of life,” has been a cornerstone of Filipino traditional medicine and cuisine long before wellness drinks became trendy.
The practice of making malunggay juice emerged from the traditional Filipino belief in “paniniwala ng matatanda” (elderly wisdom), particularly among nursing mothers. Rural communities would pick fresh malunggay leaves early in the morning, believing this was when their nutritional content peaked. The original preparation was simple – just boiled leaves in water, consumed for its health benefits rather than taste.
As Filipino cuisine evolved, creative home cooks began adding calamansi, the country’s native citrus, to balance the green taste of malunggay. This combination proved to be a game-changer, transforming a medicinal drink into a refreshing beverage that appealed to broader tastes. The addition of calamansi not only enhanced the flavor but also boosted the drink’s vitamin C content, making it an even more powerful immune-boosting concoction.
Today, malunggay juice has found its place in modern Filipino wellness culture, embraced by both traditional healers and health-conscious urbanites. From humble beginnings as a rural mother’s tonic to its current status as a popular health drink, malunggay juice represents the perfect blend of ancient Filipino wisdom and contemporary wellness trends. You’ll find this green elixir served in traditional Filipino households, modern juice bars, and even upscale restaurants across the Philippines.
