Chef Tom Fraker
Tropical Fruit Smoothie
Category
Beverage
Servings
4 - 6 glasses
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Smoothies come together quickly when freshly frozen fruit is on hand. See notes for how to freeze fresh fruits.
Ingredients
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1 1/2 cups fresh squeezed organic orange juice
-
1 1/2 cups vanilla yogurt (low-fat)
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3 cups South African Baby Pineapples, peeled, core left in
-
2 each organic bananas, peeled, sliced and frozen
-
3 ounces organic strawberries, washed, hulled, and frozen
-
Simple syrup to taste (2 tbsp sugar and 2 tbsp water)
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3/4 cup pineapple sherbet
Directions
For the Simple Syrup
Heat the sugar and water to a boil, without stirring.
Once it boils, remove from heat and let cool. Left over Syrup may be refrigerated in a clean, sealed container up to one month.
For the Smoothie
In a blender, combine all of the smoothie ingredients until smooth. Serve in ice cold glasses.
Recipe Note
You can freeze your own fresh fruit and save on any added sugar that may be included in prepackaged, frozen fruit. Wash the fruit well and drain or pat dry on clean cloth towels. Soft fruit such as raspberries need to be handled quickly and with care so they don't absorb all the water. Remove any hulls or bruised areas. Otherwise, fruit can be left whole. Lay fruit on parchment or plastic wrap and freeze in a single layer on a large rimmed baking or cookie sheet. Once frozen firm, transfer all fruit to labeled bags for future use in smoothies, hot cereal, baking, etc. For best flavor, use within two months.
Filed in:
Bananas,
Beverage,
Edible core Pineapple,
Fresh Squeezed Orange Juice,
Frozen Fruit,
Organic Bananas,
Organic Oranges,
Organic Strawberries,
Pineapple Sherbet,
Simple Syrup,
Smoothie,
South African Baby Pineapple,
Strawberries,
Tropical Fruit Smoothie,
Tropical Smoothie,
Vanilla Yogurt
