Prickly Pear Pineapple Smoothie
Prickly Pear (or Sabra in Hebrew) is in season in Israel, and I have to take advantage of fresh fruit when I can. Especially when it’s a bit different, I enjoy the challenge of incorporating it into my daily smoothies, and I have to say, this prickly pear, pineapple smoothie turned out pretty, darn good.
A little background on the Prickly Pear: This juicy jewel, also known as cactus fruit, is literally the fruit of a cactus. It is found in desert environments, and you can find the fruit in the southwest regions of the US (New Mexico & Arizona) and Mexico. It is in season in the US from July through September.
Although the fruit is known for its bright pink color (often seen in the prickly pear margaritas served at Mexican restaurants), there are several species of cactus fruit with colors ranging from orange to pink. The most common species sold in Israel is a golden orange color.
One of the great things about prickly pear is that it is naturally organic because bugs don’t want to go near its prickles!
Some health benefits of the fruit are that it’s high in fiber, calcium, magnesium, vitamin C and antioxidants. Fruit is great, isn’t it?
Have care when handling the fruit; you will at some point get some prickles in your fingers. The prickles don’t really hurt; they are just kind of annoying. If you prefer not to take the risk, wear gloves.
Tips for Making this Smoothie
I usually cut the fruit in half and scoop it out with a spoon like I would with an avocado.
The fruit has hard seeds. I originally made this without straining, and although it was tasty, it was definitely less fun to drink. For this recipe, I blended the fruit until smooth, and then ran the pulp through a fine strainer, and tossed the seeds. It worked perfectly.
I wanted my smoothie to be creamy and tropical, so I used coconut cream from a can. However, if you want a lighter version, you can use your favorite “milk” instead.
I added ginger and turmeric powder for a little super food power. Since I was making this for my husband as well, who is bit more finicky, I did a “light” ginger flavor. Feel free to adjust these amounts to your preference.
Ingredients
1 cup prickly pear pulp (see above tips)
1 1/2 cup cubed frozen pineapple
1 banana
½ thumb of fresh ginger
¼ teaspoon turmeric powder (or fresh turmeric if you have access)
1 tablespoon of honey (or agave)
½ cup of coconut cream
The Night Before
Peel and slice the banana. Place the pineapple, banana, and ginger in a container in the freezer. I always use some frozen fruit as my “ice.” The flavor is so much better when it isn’t watered down.
In the Morning
Combine all the ingredients in a blender and blend until smooth. Be patient if the frozen fruit freezes the coconut milk. Give it a little shake or stir and it will blend up nicely. Pour into glasses and enjoy!
* If you want a healthy “ice cream” or more of a smoothie bowl, put this smoothie in the freezer until it has the texture of ice cream!
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