One of the few things that I get excited about during New York's stifling hot summers spent inside greenhouse apartments is making fruit smoothies. The weather the last month or two has been straight out of Do The Right Thing, without the racial violence. Every morning I get up 15 minutes earlier to spin fruit in my mini food processor. It's the best thing in the world.
Justina's Recipe for Perfect Smoothies
fresh ripe strawberries, cut into small pieces
fresh blueberries
banana
soy milk
Freeze the cut up strawberries and blueberries the night before. I usually cut up enough fruit to last a week and keep it in a large tupperware in the freezer. In a food processor or blender, add a handful of frozen strawberries and blueberries, half a banana, and soy milk. Blend until smooth. Experiment with portions to get the right amount. Pour into a commuter coffee mug and bring on the train. Note: I freeze the fruit because my mini chopper is too small to handle ice cubes.
Variation: Watermelon, strawberries and apple juice. Don't freeze the watermelon.
Another variation: Half an avocado, 1 T condensed milk, whole milk. Don't freeze the avocado. Add ice.
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| Avocado shake |
Another variation: Dragon fruit, blueberries, soy milk.
A word about dragon fruit: There are two kinds, the ones with white flesh and the ones with purple flesh. The purple ones are slightly more tangy, the white ones taste slightly like fresh cut grass. Neither have much of a flavor, but they are full of water, which makes them popular on hot days, especially after an overnight stint in the fridge. Last weekend I bought them for $4/lb on Canal Street. Not cheap, but I wanted to see how they would turn out in a smoothie. I'm mostly a fan of the texture created by the seeds. I prefer the purple ones but they seem less common; I only saw one stand selling them.
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| Purple dragon fruit |
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