I know, I know, I didn’t learn the lesson from the first couple apricot smoothies and here I go again – making an apricot smoothie. So, I’ve got twenty lbs of these puppies and I’m trying to figure out a way that may make them taste a bit better.
So this time I added more dates and tried mango. In picture form, it looked like this:
Notice:
- 8 of the ripest apricots I could find in the box
- Some amazing garden fresh Swiss Chard! Wow!
- 1 Honey mango,
- 8 or 9 or so Deglet Noor Dates
- 1 ½ cup water
- 1 little probiotic (optional)
It looks great stacked in the blender.
But the part that I really wanted to show with this posting is how I peal mangos. If you remember back a few postings, I linked in a YouTube video on how to peal a mango (view my article here). The woman in the video cut and sliced her way into a real mess. I don’t see it as that bad – even with a really ripe mango!
So here is the picture sequence.
All it really takes is an apple peeler, a serrated knife and the ability to hold a ‘wet bar of soap’. The hardest part is lining up to cup along the seed. They are so flat that it shapes the fruit, so if you inspect it before cutting, you’ll slice right along the seed almost every time.
In the end, because I spent time picking out the ripest apricots from the collection, I ended up with something that was palatable.
But I still recommend avoiding apricots of you can help it. There are a ton of other choices that make it to market ripe.
