If you’ve seen my recipes before, you know that when my bananas get past their eating-prime and start to go brown/black, I stick them in the freezer to keep until I’m ready to use them — that way I don’t feel pressured into whipping up a banana bread on a Tuesday night at 8:00, when I really should be folding that pile of laundry, instead. Well, it just so happens that a frozen over-ripe banana is just the thing for making a frothy, creamy, lush tropical blood orange smoothie! Who knew?
Normally, I use all fresh fruit when making a smoothie, but I happened to have some frozen pineapple and mango pulp in the freezer and thought, why not? I let the pulp defrost for about 10 minutes, so it was still icy — but not frozen solid, then I got to work — and by work, I mean I peeled the banana, the orange and the kiwi. Easy-peasy — although getting the peel off a frozen banana did make my fingers go numb.
I loaded all the fruit and fruit pulp into the blender, added some water and spun it to oblivion. The banana adds a creaminess to the smoothie and the play of tangy blood orange with tart pineapple, sweet mango and fragrant kiwi will make your mouth do a happy dance!
I confess, I’m not a smoothie aficionado. I’ve seen tons of blogs that espouse the benefits of chia-this and flax-that, they mix in protein powders and pile nuts and seeds onto their smoothie bowls. Not me. I like to keep it simple. Emily calls my attitude boring, but I prefer to think of myself as a purist. And this is pure heaven.
Tropical Blood Orange Smoothie
Loaded with fruit, this smoothie will wake you up and get you moving!
- 1 banana overripe, frozen
- 1/2 cup mango pulp frozen or 1/2 cup chilled mango, cut into chunks
- 1/2 cup pineapple pulp frozen or 1/2 cup chilled pineapple, cut into chunks
- 1 blood orange peeled and cut into chunks, reserve a small piece for garnish
- 1 chilled kiwi peeled and cut into chunks, reserve a small piece for garnish
- 1/2-3/4 cup cold water
- Combine the fruit and fruit pulp in a blender. Add 1/2 cup water and blend to puree. If mixture is too thick add additional 1/4 cup of water and continue to blend until fruit is smooth. Pour into glasses, garnish and serve.
If you're using fresh pineapple and mango instead of the frozen pulp, make sure its ice cold.