I’m not sure how common starfruits are. When I was younger I used to get them from the grocery store often, but then I went a long time without seeing them. When I finally saw starfruit again at the store the other day I bought couple. I knew I wanted to try making a smoothie with one because they have a very light, refreshing taste. To boost up the amount of fruit I added some blueberries we’re still trying to finish and some pineapple we had lying around. I ended up with a very summery, refreshing smoothie that’s high in vitamin C and antioxidants. Can’t beat that.
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.
Ice cream is a staple summer dessert. Technically you can eat ice cream year round, but summer is when it really shines. They even send trucks out to practically deliver ice cream to your house! While that familiar jingle is a welcome sound of summer, you have to admit, in the dark evenings of winter it’d sound kinda creepy. You’re also much more likely to want to eat a freezing cold treat when it’s hot out than when it’s freezing outside too. Since August is the last full month of summer we wanted to make this month’s pizza lab nice and summer-y. It was also time for a dessert pizza. So as you may infer from the previous sentences, summer + dessert = ice cream!
That’s right. We made an ice cream pizza. It seems impossible at first, since pizza is baked and ice cream is frozen. But as I’m sure many of us are aware, cold/room temperature pizza is a delicacy of its own, and so the step up to frozen isn’t actually that far of a leap. Ice cream cake is a beloved party dessert (unless you’re Erik), so why not ice cream pizza?
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!