Tropical Immunity Smoothie Bowl
Jemma O'HanlonIngredients:
Smoothie
- 1 Australian papaya
- 2 Australian passion fruit
- Flesh of 1 Australian custard apple, seeds removed
- ½ Australian banana (use the other half for the topping)
- 2 tbsp coconut yoghurt
Toppings
- 1 tbsp toasted coconut flakes
- ½ sliced Australian banana
- 2 tbsp Australian blueberries
- 2 tbsp Australian hazelnuts
Method:
- Slice whole papaya in half, scoop out the seeds and throw these away, then remove some extra flesh to create a deeper hollow. Keep the extra flesh.
- Place papaya flesh and other smoothie ingredients in a food processor and blend until smooth.
- Crush hazelnuts lightly in a mortar and pestle.
- Pour the smoothie mixture into each of the papaya ‘bowls’, top with sliced banana, fresh blueberries, toasted coconut flakes and crushed hazelnuts.
Tip: When in season, swap the Australian custard apple for the flesh of 1 Australian mango, or 2 small Australian peaches, nectarines, apricots or plums. Swap coconut yoghurt for regular yoghurt for a protein boost.
To find out more head to Hort Innovation
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