Serrano Pineapple-Papaya Smoothie
This smoothie is unusual for its heat, ably provided by both the serrano chile and the fresh ginger. The instructions call for room-temperature pineapple juice—that’s the temperature best suited to creating chia gel—with chilled glasses to make the smoothie colder. If you like an even colder drink, pop the mixture into the freezer for 10 minutes before serving.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, raw, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesweet, tangy
Type of Dishbeverage
- 1 cup 100% pure pineapple juice (not from concentrate), at room temperature
- 2 tablespoons white chia seeds
- 1 cup fresh papaya cubes
- 1/2 cup peeled, chopped, English cucumber
- 1/2 small serrano pepper, with or without seeds, stemmed
- 1 1/2 teaspoons freshly squeezed lime juice
- 1 1/2 teaspoons pistachio or avocado oil
- 1 teaspoon peeled, grated fresh ginger
- 1/8 teaspoon sea salt
- 2 sprigs cilantro, for garnish
In a liquid measuring cup or small bowl, whisk together the pineapple juice and chiaseeds and let stand for about 20 minutes. (Makes 1 1/8 cups pineapple-chia gel.)
Place the pineapple-chia gel, papaya, cucumber, serrano pepper, lime juice, oil, ginger,and salt in a blender. Cover and puree until smooth.
Pour into two chilled martini or other beverage glasses. Garnish each with a cilantro sprig and serve.
2014 Janie Hoffman