Peel and segment the orange, remove seeds if present. Peel the guava and chop into rough pieces (if guava seeds are hard, gently press to remove larger seeds). Hull the strawberries. Peel, pit, and chop the mango. Chop fresh pineapple into small chunks so they blend easily.

Measure fruit so total fruit quantity is roughly 2 to 2 1/2 cups (this recipe uses one orange, one guava, 6 strawberries, half a mango and 3/4 cup pineapple). Adjust pieces slightly if your fruits are very large or small.

Blend Smoothie

Combine Ingredients

Place all prepared fruit into the blender: orange segments, chopped guava, hulled strawberries, chopped mango, and pineapple.

Add 1/2 cup cold water and 1/2 cup plain or coconut yogurt to the blender. This adds creaminess while keeping the texture drinkable.

Add 1 tablespoon honey or agave and 1 teaspoon fresh lime juice for brightness and balanced sweetness.

Add 4 ice cubes (or 1/2 cup crushed ice) to chill and slightly thicken the smoothie.

Blend

Secure the lid and blend on high for 45–60 seconds, or until the mixture is completely smooth and no large fruit pieces remain. Stop and scrape down the sides once if needed, then blend again for 10–15 seconds.

Check consistency. If too thick, add up to 1/4 cup more water and pulse to combine. If too thin, add 2–4 more ice cubes or a few more pieces of mango or pineapple and blend briefly.

Taste and adjust sweetness or acidity: add up to 1 teaspoon more honey/agave if you prefer sweeter, or another 1/2 teaspoon lime juice if you want more brightness.

Serve

Pour the Kalia Lia Smoothie into two tall glasses (about 12 oz / 350 ml total yield), or one large 16–20 oz glass.

Garnish each glass with a mint leaf and a strawberry slice or pineapple wedge on the rim if desired.

Serve immediately with a straw. Stir briefly before drinking if the smoothie has settled.