Melon Pomegranate Almond Smoothie

By Martha Rose Shulman

Published August 5, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
2 minutes
Rating
4(36)
Comments
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You can juice pomegranates using a citrus press: Just cut the pomegranate in half and press down and twist it on the press. Be careful to wear an apron so you don’t get splattered with the beautiful red juice. Half of a medium-size pomegranate will yield about ¼ cup of juice if pressed this way. Or you can, of course, use a juicer.

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Ingredients

Yield:1 serving

  • ¼ cup freshly squeezed pomegranate juice

  • ½ pound cantaloupe or another sweet yellow-fleshed melon, like Crenshaw or Persian melon

  • 12 almonds, soaked overnight or blanched and skinned

  • 1 tablespoon fresh lime juice

  • 1 drop almond oil

  • 1 slice fresh ginger (optional)

  • 1 teaspoon honey or agave nectar

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

37 grams carbs; 220 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 43 milligrams sodium; 5 grams protein; 32 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 and blend at high speed for a full minute. Pour into a glass and enjoy.

Tip

  • Advance preparation: This is best when drunk right away.

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Ratings

4 out of 5
36 user ratings
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Comments

Jesse

Used cantaloupe that was very ripe and sweet, so in the original recipe this came out quite saccharine--too sweet for our liking. Next time we cut the honey and added several handfuls of spinach. Still very sweet, but better.

David

This was a breeze to make. Pomegranate substituted for 100 grams spinach and also added 50 gr mango. Indeed, you can choose to skip honey. It’s quite sweet without already. Very tasty! And healthy as the bonus.

John R

Very nice, love the tart-sweet flavor and the melon works beautifully. The only issue is that it doesn’t make much - I think this recipe could easily be increased by half or possibly even doubled for a more satisfying single serving, which is no problem given the huge cantaloupes I’m seeing in the markets now.

Jesse

Used cantaloupe that was very ripe and sweet, so in the original recipe this came out quite saccharine--too sweet for our liking. Next time we cut the honey and added several handfuls of spinach. Still very sweet, but better.

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