Pineapple Banana Mint Smoothie

By Martha Rose Shulman

Published May 20, 2009

  • Andrew Scrivani for The New York Times
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Rating
5(211)
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This tangy, minty smoothie may have more adult appeal than kid appeal, but it’s certainly one of my favorites. I particularly like it made with almond milk. The pineapple in this drink will give you your daily requirement for manganese, and it’s a good source of vitamins C, B1, B6, copper and dietary fiber.

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Ingredients

Yield:One 16-ounce serving or two 8-ounce servings

  • 1 heaped cup (¼ large or ½ small) chopped, cored fresh pineapple

  • 1 medium ripe banana

  • ¾ cup plain low-fat yogurt, almond beverage or rice beverage

  • 6 fresh mint leaves (more to taste)

  • 1 teaspoon mild honey (check the beverage you’re using to see if it’s sweet first; you may not need the honey)

  • 2 or 3 ice cubes

Ingredient Substitution Guide
Nutritional analysis per serving

171 grams carbs; 741 calories; 2 grams fat; 6 grams fiber; 9 milligrams sodium; 12 grams protein; 36 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all of the ingredients in a blender with 2 or 3 ice cubes and blend at high speed until smooth.

Tip

  • Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.

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Ratings

5 out of 5
211 user ratings
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Comments

Daniel

Add Rum and you have a terrific summer cocktail. Garnish with a wedge of pineapple and mint.

blisssu

This one will have me buying pre-cut fresh pineapple even though it's more expensive than frozen, which can be tasteless, or whole pineapples, which don't reveal their over- or under-ripeness till cut up. The flavor blend of the smoothie is pleasing, as is its thinner consistency when using almond milk, not yogurt. It's a good idea to taste before adding extra sweetener, though. I substituted agave nectar for honey and put in too much. Next time, I'll stick to the 1 tsp MRS calls for.

Katherine

You can tell when a pineapple is ripe by the beautiful smell it gives off!

PABlues

I’m with @blissu to suggest tasting before adding agave. I did not and when blended using oatmilk and fresh pre-cut pineapple, unfortunately it was REALLY sweet. Also agree with others that almond milk would be preferred. I added more mint and a handful of spinach to help up my veg score. I will try freezing the pineapple and banana to make it thick and adding some protein powder for any days I’d like a meal replacement shake.

Teresa

Seemed to tart initially so I added some avocado and cucumber to mellow it out. One of my husbands favorites

TooTall2

Another simple way to tell a pineapple is ripe is to lightly tug on the beautiful spikes on the top. If they pull out easily, it is ripe and should be used within a day or two. If it does not come out, it is not ripe. I pick up the pineapples by the spikes and if the pineapple falls back down on the display, I buy it. Enjoy!

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