Tropical Immunity Smoothie Bowl

Jemma O'Hanlon

Ingredients:

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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