Recipe: Juicy Fruit Smoothie
Summer in a Glass
We’ve introduced a new smoothie for our seasonal menu update that’s so perfectly summer, it just begs to be enjoyed on a hot day at the bar in front of our open garage doors. Allow us to introduce you to the Juicy Fruit Smoothie.
This smoothie combines frozen jackfruit, pineapple, and banana with wholesome spinach and coconut water to create a taste and flavor that remind us a lot of that delicious gum we always used to get in trouble for chewing in class.
But wait a second. You’re like, “hold up, what’s jackfruit”? And we’re like, “yay, we’re so glad you asked!” Jackfruit is a giant fruit that comes from the jackfruit tree and looks like something out of one of the Jurrasic Park movies.
Believed to have originated in southern India, jackfruit is the largest tree-bourne fruit in the world. When cut, it emits a sweet, stinky smell. But don’t let that scare you: it’s delicious, both when ripened and enjoyed as a sweet treat and also when young and used as a meat substitute. That’s right, some folks eat it as an alternative to tofu. The young jackfruit hasn’t converted all of its starches into sugars yet, and when cooked it takes on the taste of the dish it’s in. It’s a great nutrient-dense source of fiber. In fact, jackfruit is a drought-resistant and high-yield crop and has been heralded by some as a potential answer to the hunger faced by many people in developing countries.
We picked up a large, ripe jackfruit from our local Whole Foods, and we source our young jackfruit from an organic provider based out of India.
Back to our smoothie.
Makes 16oz smoothie… or thereabouts.
- 4 oz frozen jackfruit
- 4 oz frozen pineapple
- 1/2 frozen ripe banana
- 1 small handful of spinach
- 8oz coconut water, or more to your preferred smoothiness
Put all ingredients in your Vitamix or blender.
Blend and enjoy!
PS: make sure to blend long enough and at a high enough speed to really incorporate the spinach and jackfruit.