Sunshine Grapefruit Smoothie
Grapefruit is grown in many places and although there’s plenty of sunshine here at the moment, Cornwall isn’t one of them. Florida, however, is a different story. Citrus fruit thrive in Florida’s sub tropical climate and grapefruit have been grown there since 1823. Many of us in the UK blame rain and cold weather for making us feel dull and unproductive in the winter, but perhaps we just need some of that captured sunshine to give us a much needed boost? Cue sunshine grapefruit smoothie.
Well known for being high in vitamin C, grapefruit also has significant amounts of vitimin A and potassium as well as a number of other trace elements. Vitimin C is a powerful antioxidant and among other things also helps us to absorb iron into our bodies. Vitamin A is another strong antioxidant and is good for immune health and potassium plays an important part in keeping our cardiovascular system fighting fit.
Smoothies are one of our breakfast staples and since acquiring my wonderful high speed blender, they have overtaken our sourdough rye toast in popularity. Until I was contacted by Florida Grapefruit, I had not thought of including this particular fruit in a smoothie. Along with a goodie bag of grapefruit inspired items and a voucher to buy some ingredients, I was also sent some drink recipes to try. Red Sunshine Shake and Grapefruit Heaven both sounded delicious and I expect I will give them a whirl one of these sunshiny days, but it was my morning smoothie I was most interested in.
The recipe for Sunshine Grapefruit Smoothie used yoghurt, but as we seem to produce copious amounts of kefir, I used that instead. The weather was balmy with not a cloud to be seen, but it’s still a little too early in the year for me to want ice-cold drinks for breakfast, so I omitted the ice from the smoothie and used an unfrozen banana. The recipe below is the original but the result of my salmon pink version was pure delight. Delicious, smooth and refreshing and not a bit of grapefruit skin to be found.
- 2 Florida grapefruits (I used pink grapefruits)
- 1 frozen banana
- 100 ml orange juice
- 150 ml non-fat yoghurt (I used Kefir)
- 2 tablespoons oatmeal (I used rolled oats)
- 4 ice cubes
- Cut the grapefruits in half horizontally, and cut the flesh from the skin with a grapefruit knife.
- Put the Florida grapefruit parts in the blender.
- Now, peel the skin from the frozen banana with a peeler, cut the banana into pieces and, together with the yoghurt, add it to the grapefruit in the blender.
- Start the blender and let everything purée, add 4 ice cubes and the oatmeal and blend again until the ice has been crushed.
- Serve straight away in tall glasses.