Ingredients
Scale
- 1½ cups frozen strawberries (or fresh strawberries plus ½ cup ice)
- 2 medium ripe kiwis, peeled and roughly chopped (or ¾ cup frozen kiwi chunks)
- 1 medium ripe banana (fresh or frozen)
- 1 cup liquid of choice (almond milk, coconut milk, dairy milk, apple juice, or water)
- ½ cup Greek yogurt (plain or vanilla, optional but recommended)
- 1–2 teaspoons honey or maple syrup (optional, for extra sweetness)
- Handful of ice cubes (only if using all fresh fruit)
Instructions
- Prepare Your Fresh Fruit: If using fresh ingredients, hull the strawberries by removing the green tops and cutting them in half. Peel the kiwis by cutting off both ends and running a spoon between the flesh and skin, then chop roughly. Peel and break the banana into chunks. If using frozen fruit, you can skip this step entirely!
- Add Liquid First: Pour your chosen liquid into the blender first. This crucial step prevents the frozen fruit from getting stuck at the bottom and helps the blades move freely right from the start. If you’re using yogurt, add it now as well.
- Layer Your Ingredients: Add the banana pieces next, followed by the strawberries and kiwi chunks. If using any sweetener or optional add-ins like spinach, add them now. If you’re using fresh fruit instead of frozen, add ice cubes last.
- Blend on Low, Then High: Start blending on the lowest speed for about 10 seconds to break down the large chunks, then gradually increase to high speed. Blend for 30–60 seconds until completely smooth and creamy with no visible chunks. You may need to stop once to scrape down the sides with a spatula.
- Check and Adjust Consistency: Stop the blender and check the thickness. If your smoothie is too thick to blend properly or drink, add 2–4 tablespoons more liquid and blend again. If it’s too thin, add a few more frozen strawberries or a handful of ice and blend again. The perfect consistency should be thick enough to coat a spoon but still pourable.
- Taste and Customize: Give it a quick taste test. Need more sweetness? Add honey and blend for a few more seconds. Want it more tart? Add an extra kiwi. This is your chance to make it perfect for your palate!
- Serve Immediately: Pour into tall glasses and enjoy right away while it’s thick, cold, and at peak texture. For an extra pretty presentation, garnish with a strawberry slice, kiwi wheel, or fresh mint leaf. Take a photo for Pinterest before the first sip!
Notes
- For Smoothie Bowls: Use only ¾ cup liquid instead of a full cup to create a thick, spoonable consistency. Pour into bowls and top with granola, sliced kiwi and strawberries, coconut flakes, chia seeds, and sliced almonds.
- Frozen Banana Trick: Keep peeled, sliced bananas in your freezer specifically for smoothies. They create an ultra-thick, ice-cream-like texture that’s absolutely divine.
- Green vs. Pink: For a greener smoothie, use more kiwi and add spinach. For a pinker smoothie, use more strawberries. The ratio is completely customizable!
- Protein Power: Add a scoop of vanilla protein powder or 2 tablespoons of almond butter for a more filling, protein-rich breakfast smoothie.
- Kiwi Skin: Did you know kiwi skin is actually edible and packed with fiber? If you have a high-powered blender, you can throw in unpeeled kiwis (just wash them well first). The blender will pulverize the fuzzy skin completely.
- Make It Creamier: For an extra-creamy texture, add 2 tablespoons of rolled oats or ¼ cup of frozen cauliflower (trust me, you won’t taste it!).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 smoothie (approx. 12 oz)
- Calories: 185
- Sugar: 28g
- Sodium: 45mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 3mg