Fruit Smoothies

Smoothies can range from simple to elaborate mixtures, but they’re an almost instant breakfast, lunch, snack, or dessert. You can start with fresh or frozen fruit (unsweetened frozen fruit is convenient, inexpensive, and sometimes more flavorful than fresh). Smoothies work with or without milk or yogurt or additional sweetening, depending on just how fruity you want them. I use frozen banana in many of my smoothies, for flavor and texture.

Unless the fruit you’re using is very watery, you’ll need some extra liquid to get a nice puree. The recipe here gives you some options and starting proportions. If you go the fresh fruit route, add some ice cubes for frostiness. If you want to skip the dairy ingredients altogether, omit the yogurt, use the whole frozen banana, and increase the fruit juice as needed for the right consistency. To vary the flavors, try coconut milk, pineapple juice, or exotic nectars.

3 cups unsweetened frozen or fresh fruit, any combination (strawberries, blueberries, mango, peaches, melon, etc.)

½ frozen banana

1 cup plain yogurt, nondairy milk, or juice

½ cup apple juice or other liquid; more if needed

Maple syrup or honey to taste (optional)

Put all ingredients in a blender and whiz until smooth. If the machine is not puréeing, add a little more apple juice or other liquid as needed. Serve immediately.