Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Greens & Base
Fruit
Vegetables
Liquids & Finish
Method
Greens & Base
- 1
Prepare greens
Wash kale and spinach thoroughly. Strip the tough ribs from the kale and roughly chop the leaves into bite-size pieces so they blend evenly.
- 2
Fruit
- 3
Prep fruit
Peel the kiwi and cut into chunks. Core the apple and quarter it (leave the skin on for fiber). Add the kiwi and apple pieces to the blender on top of the greens.
Vegetables
- 4
Roughly chop the celery stalks and cucumber so they blend easily. Add them to the blender.
Liquids & Finish
- 5
Add the minced ginger, lime juice, and cold water (or coconut water) to the blender. If you want a sweeter drink, add the honey or agave now. Add ice cubes if you prefer your beverage chilled and slightly diluted.
- 6
Blend
Start the blender on low speed for 10–15 seconds to break down the greens, then increase to high and blend until completely smooth, about 45–60 seconds depending on blender strength. If mixture is too thick, add up to 1/2 cup additional water in 1/4-cup increments and pulse until you reach desired consistency.
- 7
Taste & adjust
Taste the Tropikale. If it needs more brightness, add another 1/2 tablespoon lime juice. If it needs sweetness, add 1/2 teaspoon more honey or agave and blend for 5–10 seconds. If the ginger is too strong, dilute with a tablespoon or two more water and re-blend.
- 8
Serve
Pour into a glass and serve immediately for best flavor and nutrient retention. Optionally garnish with a thin kiwi slice or a small celery stick.