Full disclosure – this is not the most attractive looking smoothie I’ve ever made. In fact it’s probably one of the least attractive ones. Like, I was actively disappointed in how not good it looked. But fortunately looks aren’t everything. Taste is important too, and luckily it tastes good. While I’d had guava juice in stuff before, I’d never actually eaten just guava fruit before, but I found them when I was at the store picking up an avocado and thus this smoothie was born. The fact that the words “guava” and “avocado” blend together so well is merely coincidence.
So, my original intention for this smoothie was to be kiwi and star fruit, but my usual grocery store didn’t have any star fruit. I scoured another local grocery store for star fruit and came up empty, but I needed some other fruit to go with the kiwis. Then I spotted the prickly pears. I’d eaten prickly pears once before a long time ago and had vague memories of liking them, so I decided to give it a try. Prickly pears are the fruit of a cactus. Out in nature they have spikes on them like the rest of the cactus. But when you buy them in stores the spikes have been removed so there’s no danger of stabbing. They do however still have a bunch of annoying seeds inside. Experimenting with new fruits is always a little tricky, but the kiwi and prickly pear flavors went well together so it was worth it in the end.
For those who don’t know, Peach Melba is a fairly simple dessert featuring peaches (sometimes grilled, vanilla ice cream, raspberry syrup, and oftentimes mint. My dad really likes Peach Melba, and I just got it in my head last year that I should make a Peach Melba smoothie. I like turning desserts into smoothies because I know it should be yummy. I could have used ice cream in the smoothie if I really wanted to, but to keep things more on the healthy side I used my standby vanilla yogurt instead. And it did turn out yummy!
Sticky rice goes by a few names, since it has a few different varieties with minuscule differences. Sweet rice, sticky rice, glutinous rice, etc… They all have similar food applications, and have odd cooking requirements that can make them a chore to bother with, when you can slap together a bowl of plain ol’ white rice in like 20 minutes. Fear not! For all you out there who own a rice cooker, there’s hope!
I have to admit I don’t have a ton to say about the creation of this smoothie. I had a mango left from a dinner I made earlier in the week that was very ripe and needed to be used, and the blackberries were starting to be ripe in Erik’s parents’ yard. I wasn’t sure how the combination would work, but it turned out pretty yummy! I felt like I had to use more honey than I usually do in smoothies, but the blackberries were pretty tart, so that’s probably why. If you have sweeter blackberries you likely won’t need as much sweetener. I have to say, mangos are one of my favorite fruits to use in smoothies. I really enjoy mango flavor, but just eating mangos can be kind of messy and sometimes you end up with mango fibers stuck between your teeth which is incredibly frustrating. Now that I’ve taken up enough room rambling…on to the recipe!