The ultimate spring smoothie

ELLIE KRIEGER

IT MUST be more than a coincidence that in the heat of spring/summer, when we most need refreshment and hydration, the plumpest, most waterrich fruit is ripe for the picking. Fruit is wonderful eaten as is, still warm from the summer sun. But chilling it bumps the refreshment factor up a notch. Freezing the fruit takes the cooling effect a step further and invites a swirl of frosty options, not to mention how it preserves the seasonal bounty for months to come.

This version of a health smoothie is a mix of cherries, for a brilliant red, summery essence, and ripe banana, which provides enough sweetness that you don’t need added sugar.

Cherry Berry Smoothie Bowl (Serves 4)

Ingredients:

1 very ripe banana, frozen

2 cups frozen pitted cherries

1 1/4 cups low-fat milk

1/2 teaspoon vanilla extract

1/2 cup fresh blueberries

1/2 cup fresh raspberries

1/4 cup shredded dried unsweetened coconut

1/4 cup sliced almonds, toasted

1 tablespoon chia seeds

Method: Combine the banana, cherries, milk and vanilla extract in a blender; purée until smooth.

You might need to stop the blender to stir with a spatula a couple of times, depending on the appliance’s power. Divide among individual bowls, then arrange the blueberries, raspberries, coconut, almonds and chia seeds on top of each portion. Serve right away. Toast the almonds in a small, dry pan over medium-low heat for several minutes, until lightly browned and fragrant, shaking the pan as needed to prevent scorching. Cool completely before using.