Halfway between juiced fruit and a smoothie, this pink treat is the best of both worlds.
Lately, I’ve become a juicerless-juicehead, just trying to get more fresh fruits and veggies in my day… without forking out for a juicer. I’m holding out on getting one just yet, anyway.
In the meantime, I’ve been buying all the seasonal (and, okay, anything that looks good) produce I can get my hands on. Whatever doesn’t get shoveled into my mouth as soon as it’s washed – bye, half the berries, melons, and bananas that come in my house – becomes a smoothie, lickity-split!
You like that phrase, lickity-split? It’s been awhile. Thought I’d whip it out.
For a little extra nutrient-boost, juicing fresh produce can make a supacharged breakfast or pick-me-up! I’m loving it with the hot weather, too. Luckily for those of us who have no juicer, want to try fresh fruit juice, keep a lot of the fiber, and lose the seeds, this is the juice!
Pink Grapefruit Smoothie
1 grapefruit, juiced
1 small banana, fresh or frozen
4 large strawberries
½ peach or nectarine
Puree all ingredients in a blender until very smooth. Place a mesh strainer over a wide-rimmed bowl, preferably one with a pouring lip, and slowly pour half the blender contents into the strainer. If the juice doesn’t strain through easily, and it didn’t for me, use a spoon to help gently work it through. Rinse the strainer and repeat with the remaining smoothie.
Pour into a glass and chill or pour over a few ice cubes if you used the fresh banana – drink up ASAP if you used the frozen banana!
I actually had this smoothie at room temp! It was still good, of course, but I think I drank it less quickly than I would have if it was cold. I thought that was a slight bonus, not chugging and wondering where it went!