Jemma O’Hanlon - Hort Innovation R&D Manager and Dietitian, visits Queensland grower Daniel Jackson’s from Jackson Agricultural Company based in the Glasshouse Mountains and creates a Delicious Tropical Fruit Smoothie Bowl.
Ingredients
Smoothie:
- 1 papaya
- 1 custard apple, segmented and seeds removed.
- 2 passionfruit
- 1/2 banana (use the other half for the topping)
- 2-3 tablespoons of coconut yoghurt
Toppings:
- 1 tbsp toasted coconut flakes
- 1/2 banana sliced
- 2 tbsp blueberries
- 2 tbsp hazelnuts
Method
- Slice whole papaya in half, scoop out the seeds and throw these away, then remove some extra flesh to create a deeper hollow. Keep the extra flesh
- Place papaya flesh and other smoothie ingredients in a food processor and blend until smooth
- Crush hazelnuts lightly in a mortar and pestle
- Pour the smoothie mixture into each of the papaya ‘bowls’, top with sliced banana, fresh blueberries, toasted coconut flakes and crushed hazelnuts
Tip:
When in season, swap the Australian custard apple for the flesh of 1 Australian mango, or 2 small Australian peaches, nectarines, apricots or plums. Swap coconut yoghurt for regular yoghurt for a protein boost.
Credits: Recipe inspired by Jemma O’Hanlon - Hort Innovation R&D Manager and Dietitian in My Market Kitchen episode 1: Tropical immunity smoothie bowl
