Tropical Smoothie Bowl with Fruit Roses
 
Prep time
Cook time
Total time
 
Serves: 2
INGREDIENTS:
  • Tropical Smoothie
  • 1 cup pineapple cubes, frozen (1/4 pineapple)
  • 1 cup papaya, de-seeded, peeled and chopped (1/2 small papaya)
  • 1 cup mango cubes, frozen
  • 1 avocado
  • ½ banana, frozen
  • ¼-1/3 cup coconut water to blend
  • Toppings
  • 6 strawberries
  • ½ kent mango
  • 1 kiwi, peeled, halved and sliced
  • ½ banana, peeled and sliced on an angle
DIRECTIONS:
  1. Tropical Smoothie
  2. For the smoothie frozen fruit is best because it will, along with the avocado, make it really thick. Smoothie bowls need to be thicker than regular smoothies but some added ice will help if using fresh fruit. Blend all the fruit with just enough coconut water to help everything break down until smooth.
  3. Strawberry Roses
  4. Place the strawberries stem side down on a cutting board. With a very sharp knife make a few narrow cuts starting around ⅓ of the way up and cutting down to about ⅛ of an inch away from the base (don't cut all the way through or the petals will detach). For medium sized strawberries, 4 cuts works well. Next, make one more layer of cuts, another ⅓ of the way up, in between each of the other cuts. Fan the petals out a bit and cut down a little further if they are not flexible enough.
  5. Mango Roses
  6. Peel the mango then slice off half on one of the wider sides. The pit in the middle is quite large so if you hit it, move the knife a bit more towards the edge until you can get a large piece off cleanly. Set the mango down and slice it thinly. To form the roses start with the outer smaller pieces of the mango for the center of the roses. Take the littlest pieces one by one, curve them with your fingers then place them over the smoothie bowl, pressing in slightly so they stay in place. Continue adding the larger pieces around, working outwards until desired size is reached.
Recipe by Love from the Land at https://www.lovefromtheland.com/topical-smoothie-bowl-with-fruit-roses/