- ½ pineapple
- 1 banana
- 1 orange
- A handful of mint, leaves only
- 330ml dairy free whole mylk
- A few ice cubes
- Blender
- Measuring jug
- 1.
Slice the leaves off the pineapple then halve it. Store 1 half for another recipe (see our tip). Slice the skin off the remaining half. Use the tip of your knife to scoop out any tough ‘eyes’ left behind in the pineapple flesh. Roughly chop the pineapple, discarding any woody bits of core. Add the chopped pineapple to your blender.
- 2.
Peel and break in the banana. Grate in the orange zest and squeeze in the juice. Tuck in the mint leaves. Pour in 330ml dairy free mylk (save the rest for this week’s other smoothies). Add a handful of ice cubes and blitz till smooth. Pour into a couple of glasses and serve.
- Tip
A pineapple a day
Your spare pineapple half can be wrapped up and kept in the fridge for a day or two. You could try slicing and griddling it for tossing into a fresh, fiery Grilled Pineapple Salsa, brimming with crunchy pepper and red onion, slivers of spicy chilli and a zingy squeeze of lime – head over to abelandcole.co.uk/recipes/ to get the step-by-steps, or have a nose around for plenty of other fruity inspiration.
