Combining Tropical Fruits for a Refreshing Summer Smoothie

A summer smoothie recipe from Kristina Carrillo-Bucaram’s cookbook, The Fully Raw Diet, showcases a blend of tropical fruits. The recipe includes two cups of coconut water, half a pineapple, two blood oranges, and two cups of fresh strawberries. Each fruit is prepared by removing any inedible parts, such as the rind, seeds, and stems, before blending.

The preparation involves chilling all ingredients before placing them in a blender. The process begins at the lowest speed and gradually increases to the highest until a smooth consistency is achieved. The sound of the blender becomes high-pitched and steady as the blend reaches the desired texture.

Once prepared, the smoothie can be consumed immediately or stored in a refrigerator for up to four hours in a tightly closed container. If stored, it is recommended to shake the smoothie before serving to ensure even distribution of flavors.

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