There are times when you know that a different type of green would just mix better with a particular type of fruit, but that opportunity to actually give it a try doesn’t come along very offend. Yet, for me, this last week I was blessed with 5 lbs of amazingly great black grapes, a ripe pineapple and 10 fresh young Thai coconuts! That’s right, 10.
What an amazing deal on coconuts. Last weekend Lori and I stopped into the local Uwajimaya and the first thing we saw was the 10 for $10 posted above the coconuts. Knowing that I wanted to make cacao pudding and smoothies (using the water) I figured 10 was a good round number that we’d be able to put to work.
So, what was Dave’s experiment? Well, it was short lived, and consisted of making the same smoothie using the following different greens: Parsley, Lettuce and Beet Greens.
- ½ to ¾ cup water
- 1 inch ripe pineapple
- Big handful ripe black grapes
- 6 young fresh Thai coconut water ice cubes
- Greens of your choice.
- 1 probiotic optional
They all looked pretty much like this:
And, because I’m an advocate for getting a full day’s worth of greens, I show this blender as being FULL.
The first time, I added Parsley. The parsley in the garden still looks beautiful. The weather has turned a little cooler so it’s pretty much stopped growing, which means it starts to turn bitter. I don’t mind, but Lori simply hates parsley – regardless if it’s bitter or sweet (more for me… lol). I figure I’ve got a week or so before my garden crop turns to mush and I LOVE parsley, thus today, bitter or not, it’s mixed in.
That full blender made a bit more than this quart. The taste was definitely ‘full’ (from the parsley) and sweet (from the grapes). To me, it’s a great combo.
Next day, Beet Greens.
The color is a little more brown form the beets, but the flavor is a lot more smooth. Drinkability wise, this smoothie was better than the parsley based one. Parsley is really strong!
Third day, lettuce.
Notice that big pile of leaves! The lettuce that I planted at the end of July is now bolting. When the plant bolts, the leaves pick up a deeper bitter flavor. Yet, I don’t want to let this bounty go to waste. And, because Lettuce is lower on the mineral charts than the other two, I figured I’d just pile it in.
The end result was the best of the three. Lori liked this one the best, yet the entire mixture is not something that stands out as being a killer-combo. Yet, it meets my goals of making greens consumable!
I wish I’d picked up some spinach or tried the same recipe with Swiss Chard, but I guess I’ll have to wait to finish this experiment another day.
No matter how you look at it, it’s all about masking the off flavors of the greens in a fruit melody that’s not too sweet. This combination of ingredients played out just fine this week so I wanted to share.