When summer rolls around, it’s easy to get excited about smoothies for breakfast, or lunch, or in-between meals… Any time of day, really. When fresh peaches start showing up in the grocery store around late July and early August, I get even more excited. There are few things I enjoy more than the local peaches that pop up and take residence for a few weeks. Albeit, this enjoyment can become excessive and obsessive. Peaches in every-damn-thing!
While my husband went out of town at the end of last month, I may or may not have bribed my stepchildren at some point with an offering of doughnuts for breakfast. The only stipulation was that they also consume a smoothie, filled with fruits and fiber, vitamins… Things other than sugar, flour, and fat.
Silas helped pick out the ingredients for this smoothie, insisting on a “golden smoothie,” like he had in a restaurant we went to a couple months ago (because that child forgets nothing!). So together we made the following concoction that he demolished, as did his brother. Hopefully it was because they enjoyed the smoothie and not just because I said they couldn’t have doughnuts without it.
Mango Cantaloupe Peach Smoothie
Yields 4 large smoothies.
Ingredients:
2 medium-sized ripe bananas, peeled
1 large ripe mango, peeled and cut into chunks
1/2 a small cantaloupe, peeled with seeds removed, cut into chunks
2 large, ripe peaches, seeds and stems removed
8 ounces peach Greek yogurt (regular yogurt is OK, too)
one 10-ounce bag frozen peaches
6 ounces peach nectar, mango nectar, or apple juice
Directions:
Combine all of the ingredients into a high-speed blender. Blend until smooth.
If the smoothie is too thick for your liking (we enjoy them with spoons, too, around here), add more juice/nectar.
Serve cold.
Julie Hashimoto-McCreery
