Tip the raspberries into your blender. Peel and break in the banana. Slice the apple and pear into quarters and cut out the cores. Add the apple and pear slices to the blender.
Pour in the hazelnut drink and add a handful of ice cubes. Blitz till smooth and pink, pour into a couple of glasses and serve.
If you have a big blender, you can use all the pineapple in your smoothie although this will affect the nutritional information. Why not caramelise your leftover pineapple to make a stunning pud? Slice the skin off and cut out the eyes, then slice it into 1-2cm thick slices. Fry in a hot frying pan for a few mins each side till caramelised, then pop on warm plates. Add a few spoonfuls of butter and sugar to the pan and melt together. Swirl in a little cream and add a pinch of salt. Stir together to make a sauce and pour over the pineapple to serve.
If you’re new to smoothies, please be aware that raw beetroot can be potent when blitzed into drinks. Try tasting a little at first and drink it slowly. Beetroot is also generous with its colour, so prepare it on a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes.