Tropical Fruit Smoothie Bowl

For mornings when the skies are grey and you feel as if your immune system could do with a boost, try this smoothie bowl, which is loaded with vitamin C and anti-inflammatories.

Tropical Fruit  Smoothie  Bowl by Kate Turner
  • Serves: 2
Tropical Fruit  Smoothie  Bowl
  • For smoothie

    150g (5½oz) frozen mango
  • 75g (2½oz) frozen pineapple
  • 75g (2½oz) fresh papaya
  • 200ml (7fl oz) freshly squeezed orange juice (or shop bought)
  • 2 tbsp hemp seeds
  • ¼tsp ground turmeric
  • 1 tbsp lucuma powder (optional)
  • For toppings

    seeds of ½ passion fruit
  • ½ kiwi, sliced
  • 1 tbsp coconut flakes
  • 1 small slice papaya, cut into chunks
  • 1 tsp bee pollen
  • 1 tbsp cashew nuts
  • 1 tsp goji berries
  • 1 small slice watermelon, cut into chunks

Ingredients

  • For smoothie
    150g (5½oz) frozen mango
  • 75g (2½oz) frozen pineapple
  • 75g (2½oz) fresh papaya
  • 200ml (7fl oz) freshly squeezed orange juice (or shop bought)
  • 2 tbsp hemp seeds
  • ¼tsp ground turmeric
  • 1 tbsp lucuma powder (optional)
  • For toppings
    seeds of ½ passion fruit
  • ½ kiwi, sliced
  • 1 tbsp coconut flakes
  • 1 small slice papaya, cut into chunks
  • 1 tsp bee pollen
  • 1 tbsp cashew nuts
  • 1 tsp goji berries
  • 1 small slice watermelon, cut into chunks
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Method
  • Put the smoothie ingredients in a high-speed blender or food processor and whizz until smooth.
  • Pour into two bowls and arrange the toppings on the surface in stripes.
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Tropical Fruit  Smoothie  Bowl

Recipe taken from:

Superfood Breakfasts by Kate Turner. DK, £6.99. DK.com Photography credit: c.Will Heap

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All of our recipes are accredited by Juliette Kellow, registered dietitian.