Before I go the grocery store, I usually sit down and draw up a basic meal plan and grocery list. But every week some of that planning goes right out the window when I get to the grocery store. I change my mind a lot based on what’s actually available, what’s on sale, and spur of the moment impulse purchases.
Passion fruit has been my latest of impulse buys, I’m not used to seeing anything quite so exotic in our small town, so I just couldn’t resist. Passion fruit has the most wonderful indescribable flavor with a delicacy you have to be careful not to overwhelm.
I didn’t have a clue how to pick a ripe passion fruit, so I did what anyone would do, and I googled it. The brownish purple shell should be slightly wrinkled which indicates that it’s ripe. Apparently too wrinkled can indicate an ‘off flavor’ but I have had that problem yet.
To help reinforce a stronger passion fruit flavor, I used a Passion Berry Kombucha as the liquid in this smoothie.
One major bonus with this smoothie (other than the incredible flavor) is that it keeps well for 2 days. Most smoothies taste a bit dull the second day, and often they’re no good at all, so I’m always excited when I stumble across a combination the keeps through the next day.
The tropical flavor of this smoothie really hits the spot during this in between seasons weather we’re experiencing. One day it’s warm, sunny, and you can almost believe that summer’s coming. And the next day, it’s raining with a winter chill in the air that has you thinking of exotic locations to escape to.
The people that talk about the beauty of spring and how it’s their favorite season, obviously must live where spring is beautiful. For the most part that’s not generally the case here in Montana, spring is marked by rain, mud, and lots of brown landscape. But we don’t mind because it’s over soon, and the flowers and sunshine come back for a few brief months. Until then… I’ll just have to daydream about warmer weather and sip away on this tropical smoothie.
- 2 cups pineapple chunks, 10 ounces
- 1 ripe banana, peeled
- 2 cups frozen mango chunks, 8 ounces
- 1½ cups frozen strawberries, 6 ounces
- 4 ripe passion fruits, cut in half and the middles scraped out
- 1 -16 ounce bottle passion berry kombucha, I used G.T. Kombucha
- Place the ingredients into a blender in the order listed. Blend starting on low and working up to high speed. You may need to use the tamper to keep the mixture moving.
- Serve immediately or refrigerate for up to 2 days.
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