Anyone can enjoy this smoothie, but the squeamish may not want to know how I made it.
One of the nice things about smoothies is that you can use them to hide overripe fruit or lots of other produce that is starting to go south. When I pulled out all the ingredients for this one, the strawberries were starting to get moldy and some of them were a little mushy. I cut off a few of the mushiest spots, pulled off the worst-looking leaves, and gently rubbed the mold away as I rinsed them. Obviously you may not want to do this if you have mold allergies, and definitely not if the mold has been growing a while, but I knew these were recent so I took a chance and suffered no ill effects. Use your judgment.
I recently made a smoothie with ice for the first time in a while, and I was disappointed at how the addition of ice seemed to blunt the flavor of the fruit, so this time I went back to blending my fresh stuff and then adding frozen fruit. It came out perfectly, and it really was that red!
So here’s what was in it: a quarter of a papaya with skin, a thick slice of pineapple (core included), a banana, a ton of strawberries, a handful of fresh blueberries, a couple handfuls of mixed frozen fruit and frozen blueberries, and a splash of milk. It’s generally the same stuff I always use, but much heavier on the strawberries than usual because I wanted to use them up before they got worse.
By the way, happy birthday to Mark! We celebrated Saturday night at El Meson, a Cuban-Spanish-Mexican restaurant that is one of our favorites, but our brunch plans today were thwarted when we realized Beaver’s would be packed with World Cup watchers. Oh well!