Okay, I know it’s Cake Friday and obviously this is no cake. With next week being Valentine’s, I’m practising restraint before all the chocolate recipes that’s to follow. So instead we’re diving into this Club Tropicana style smoothie. It’s perfect for brunch or as a post workout booster.
Smoothies are the tastiest way drink your fruit salad. On its own, pineapple has the potential to make your eyebrows knit together in anticipation of that sour hit. Adding a banana neutralises the acid and provides balance. This sunshine smoothie is packed with vitamins and natural sweetness. For an interesting twist add some freshly grated ginger. It aids digestion and improves the absorption of essential nutrients.
Selling a smoothie is easy, mainly because we all know it’s a no-cook-meal. The method involves only one step, which goes something like this Pop it all into a blender and blitz. Another plus is that fussy eaters can put their own nutritious breakfast together. Interestingly, kids who make their own food are more adventurous and willing to experiment with new foods and flavours. As granadillas have a very distinctive flavour, adding this fruit is optional. However, if you love the taste but dislike the pips, strain the pulp and add only the juices. A few crushed ice blocks added just before serving will froth up the smoothie, making it light and deliciously cold. So good…..
Club Tropicana banana-pine granadilla smoothie with toasted almond flakes
1 mango, peeled and roughly chopped
juice of half lemon
1 pineapple, peeled, centre core removed and chopped
2 bananas, cut into chunks
3 tablespoons Greek yoghurt
2 teaspoons honey, plus extra to serve
pulp of 3-4 granadillas
handful toasted almond flakes
Blitz together the mango and lemon juice until smooth. Pour the mango coulis into 2 tumblers. Place the pineapple, bananas, yoghurt and 2 teaspoons honey in the same liquidizer. Whizz until super smooth and pour gently over the mango. Top with toasted almond flakes and an extra drizzle of honey, if you like.