Peach, Pear and Raspberry Smoothie 2.000

James M. Thresher for The Washington Post

Aug 6, 2008

This is a late-summer/early-autumn smoothie with a beautiful sunset color. Sweeten it with a little honey if you like, but you probably won't need to. Be sure to use ripe fruit.


Servings: 2
Ingredients
  • 1 medium peach
  • 1 medium pear
  • 2 to 3 ice cubes
  • 3 tablespoons plain or vanilla low-fat yogurt
  • 5 to 6 raspberries
  • Pourable honey, to taste (optional)

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Directions

Cut all the way around the pit of the peach, using the crease at the side of the fruit to start the cut. Then twist the halves in opposite directions to separate them. Discard the pit, easing it out with the tip of the knife, if necessary. Peel and coarsely chop the peach halves.

Peel the pear and then, standing the fruit upright on a cutting board, cut the flesh away from the core.

Combine the ice and yogurt in a blender. Cover and blend for a few seconds, until the ice is crushed. Remove the center knob from the top of the blender lid, then, with the motor running, drop the peach pieces through a few at a time. Add the pear pieces in the same fashion. Add the raspberries one by one; puree for about 1 minute, until the mixture is smooth.

Taste for sweetness; add a little honey, if desired, and pulse to mix well. Pour the smoothie mixture into glasses and serve immediately.

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Recipe Source

Adapted from "The River Cottage Family Cookbook," by Hugh Fearnley-Whittingstall and Fizz Carr (Ten Speed Press, 2008).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.