Recipes / Fruit Smoothie

Fruit Smoothie

By Mark Bittman

Published January 9, 2020

This is the recipe and variations that cover all the bases, including vegan breakfast if you go with the tofu option.

Fruit Smoothie - The Bittman Project
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Fruit Smoothie

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Makes 1 Serving (About 12 Ounces) 1x

Time 10 Minutes

Scale

Ingredients

  • 1 cup chopped fruit like peaches, mangoes, or pears, or whole berries (frozen is fine)
  • 1 small banana, peeled and cut into chunks
  • 1 / 2 cup yogurt or soft silken tofu
  • Ice cubes as needed
  • Fresh lemon or orange juice, or water (optional)

Instructions

  1. Put the fruit in a blender. Add the banana, yogurt, and 3 or 4 ice cubes; you might not need any if your fruit was frozen and the mixture is already slushy.
  2. Purée until smooth. Add a little juice or water if you want a thinner consistency; add another couple ice cubes and blend briefly to crush them for a thicker smoothie. Serve right away.

Recipe variations

Green Smoothie

Replace the fruit with 1 packed cup fresh greens like spinach or kale and instead of the banana, use half an avocado. A pinch of salt is good, too.

 

Fruit and Vegetable Smoothie

You can combine 1 ⁄ 2 cup chopped of each to get a little more sweetness in the mix; just remember that green plus orange or red comes out brown. Some pretty ideas: cucumber-peach or mango, beet-blueberry, banana-carrot. You get the idea.

 

Coconut Smoothie

I love this with the banana and pineapple for the fruit: Instead of the yogurt use coconut milk. (This is one time it’s okay to use the reduced-fat kind.) Add 2 tablespoons shredded coconut (either toasted or raw) at the same time.

 

Not-Too-Sweet Chocolate Smoothie

With raspberries it’s divine, but even pears or apples work well for some background sweetness. Add 2 tablespoons cocoa powder to the blender along with the banana.

 

Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition