Fruit Smoothies Recipe

Prepare fruit

Wash all fresh fruit. Hull strawberries, peel and slice banana, dice mango/pineapple, and slice peaches or nectarines. Measure out about 2 cups total fruit (can be two different fruits combined or a single fruit).

Measure liquids & add-ins

Measure 1 cup of your chosen liquid (juice or milk). If using yogurt, measure 1 tablespoon. Have ice, sweetener, and any seeds ready.

Add ingredients to blender in this order for best texture: 1) liquid (1 cup), 2) yogurt (1 tbs, if using), 3) banana (1 unit) and other soft fruits, 4) firmer/dense fruits (mango, pineapple, peaches), 5) berries, 6) ice (1 cup, optional), 7) sweetener (1 tsp, optional), 8) seeds (1 tsp, optional).

Secure lid and blend on low for 10–15 seconds to combine, then increase to high for 30–60 seconds until completely smooth. If mixture is too thick, add 2 tablespoons of liquid at a time until desired consistency is reached. If too thin, add a few more ice cubes or 1/4 cup frozen fruit and blend again.

Taste and adjust sweetness — add additional honey or maple syrup 1/2 tsp at a time if desired and briefly pulse to incorporate.

Pour smoothie into 2 serving glasses (about 12–16 oz total). Garnish each with a mint leaf and a light sprinkle of flaxseed or chia if using.

Serve immediately with a straw. Smoothies are best consumed fresh but can be refrigerated in a sealed container for up to 24 hours; re-blend or stir before serving if separation occurs.