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!
I tried making a watermelon smoothie in the past and found it to be too watery, but I’d been eating a lot of good watermelon this year and wanted to try again. I also had a lot of blueberries lying around, so I decided to combine the two. This is somewhat similar to the Blueberry Melon smoothie I made last year, but the flavors are different enough that I think they can stand on their own as individual smoothies. Fortunately this time the smoothie didn’t turn out too watery. Most likely due to the addition of yogurt this time instead of just using milk like I did last time. It wasn’t the thickest smoothie in the world, but it wasn’t just a juice drink either. But it was still nice and refreshing.
What do you do when you have a big half of a papaya left? Make another smoothie of course! I wasn’t entirely sure what fruit would go well with the papaya, but then I remembered I had some frozen blueberries in the freezer that needed to be used. The flavor combination worked pretty well, despite one being a tropical fruit and the other being an American wild berry. Like the papaya smoothie it still had a rather thick texture from the papaya, but the blueberries helped break it up a bit.
Last year I experimented with vegetables in my smoothies more (and I still probably will a bit this year as well). This year I’ve decided to experiment with new, slightly more exotic fruits. First up is papaya. I’d never actually had papaya before this, so I wasn’t even really sure what it tasted like, but I figured since it’s a tropical fruit it’d be yummy. Papayas aren’t really that hard to find, you can usually find them in the produce department of most grocery stores (at least in my neck of the woods) there just isn’t always a huge selection of them. Unfortunately, not knowing much about papayas I don’t think I let mine ripen enough before use. If you’re going to try out this recipe, make sure the skin on your papaya is more yellow than green. While yummy, I will note that this smoothie may not be for everyone, because the papaya takes on a bit of a gelatinous texture when blended that some people may find unpleasant. I didn’t mind it though. You may also be able to negate this a bit by adding more liquid.
Burger season is here! I realize some people eat burgers year-round, but no one can deny that summer is the true burger season. And whether you enjoy hamburgers, turkey/chicken burgers, or veggie burgers, one of the best parts is customizing your burger for optimal deliciousness. That’s where this slaw comes in. Originally thrown together to dress up some sandwiches we made for dinner, this slaw is really great for summer barbeques. It can be served as a side dish like cole slaw (though infinitely better, because really, who actually likes cole slaw?) or used as a condiment for your burgers or grilled chicken sandwiches (or also probably hot dogs! Though that one hasn’t been tested). It adds a nice fresh flavor to your sandwich, and helps you get your daily serving of veggies. A win-win!