Breakfast

Start your day the custard apple way

Tropical Immunity Smoothie Bowl

2
10 mins
0
Easy peasy

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.

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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

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Method

  1. 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
  2. Place papaya flesh and other smoothie ingredients in a food processor and blend until smooth
  3. Crush hazelnuts lightly in a mortar and pestle
  4. 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