Sooooo Good!!!! Peach Strawberry Smoothie

by Alice Currah on August 27, 2013

Fresh-Peach-Strawberry-SmoothieI am going to be honest with you, when it comes to cooking, feeding, and shopping for our family my husband does not have a clue about how to do any of this other than finding the most simplest, convenient solution as possible – interpret as you wish.  This is neither a dig or a weak attempt to publicly disrespect him.  This is me being honest with you – which he would agree with everything I just said.  Keeping all that I just shared with you in mind, last Sunday on our way home from the park I asked him to pull the car over so we could shop the farmer’s market happening next to the road.  As we both walked down the crowded rows of venders selling beautiful bouquets of wild flowers and local produce and fruit, the only fruit I was really dead set on purchasing were freshly picked ripe peaches.  At nearly $3/lb I asked my husband to find 6 of the biggest and best looking ones keeping in mind he had to give them a little squeeze to make sure they were indeed ripe.  As I moved on from stall to stall my husband walked up to me asking if $2/a peach seemed right to me.  I looked up at him and smiled in a way that both answered his sympathetically yes.  In that very moment my husband learned a valuable lesson that I have tried so many times to teach him over these many years we’ve been married.  If you want to indulge in seasonal, local, sun-ripened fruit picked at its peak like peaches or strawberries than it will cost you more than the fruit that you often find for crazy cheap with 1/4 of the flavor and that likely sat in some warehouse for weeks ripening as it waited to be shipped to stores.  This was the case of you get for what you paid for.  A peach that was picked yesterday at its prime will not be the same as a hard peach picked weeks ago.

There is something so magical, sensual, indulgent, and memorable that happens when you bite into a perfect peach during summer.  If the peach isn’t dripping down my chin bursting with sweet peachy flavor then I rather not have a peach at all. Bumping into a friend at the market he asked me what I planned to do with my peaches, guessing I was making a pie.  I looked at him and said, nope… just going to enjoy eating them for the sake of how good they are.  He seemed to understand my logic.

Back at home I washed and served slices of peaches to Rob and the kids.  They disappeared in about 30 seconds with requests for more.  One by one each person commented on how sweet and good these peaches were.  As we sat there with messy chins I explained again to Rob why it’s sometimes worth paying premium on flavor alone.  I didn’t feel like getting into a weighty discussion on paying premium for the sake of principle, just flavor.  I know in that moment he got what I was trying to say but I’m sure it will take a few more visits for him to be sold on why I choose to shop certain foods at the market and why I don’t.

peach-smoothie-recipe

However, if you find yourself with a few deliciously amazing peaches, I want to encourage you to make this smoothie today.  I know, it’s not eating it straight but this smoothie is so sweet and peachy good.  I add frozen strawberries that were also picked in their prime earlier this summer and a cup of vanilla coconut milk.  No added sugar.  The sugar in the peaches, if they are truly prime, are so sweet, you don’t need to add any additional sugar.  And for anyone who is wondering about the coconut milk, the coconut milk has 8 grams of sugar, which over 4 servings is pretty much zilch.  If you are very concerned about those 2 grams, omit the vanilla coconut milk and use whatever milk or cream you want.

With only a couple days left in August, don’t wait and let this smoothie or peaches pass you by.  There’s still time to relish in what nature has for us right this minute.  Enjoy!

Peach Strawberry Smoothie
Author: 
Prep time: 
Total time: 
Serves: 4
 
A refreshing summer peach smoothie with no added sugar.
Ingredients
  • ripe, seasonal local peaches
  • frozen strawberries
  • vanilla coconut milk
  • ice
Instructions
  1. Place all the ingredients in a blender and blend until smooth. For the complete recipe including ingredient amounts, please read Alice’s PBS Parents column today.
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{ 10 comments… read them below or add one }

thelittleloaf August 28, 2013 at 2:37 am

What a gorgeous way to celebrate the best of nature’s bounty. Leave the pies for autumn :-)

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Katrina @ Warm Vanilla Sugar August 28, 2013 at 8:21 am

This looks heavenly! Loving this!

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Azfood August 28, 2013 at 8:37 am

It is like magical. I will also prepare it on weekend and enjoy it with my family.

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Sandi September 5, 2013 at 3:13 am

I will use commercial frozen fruit for pies. My sister and I own a commercial cherry orchard as do many extended family members (for over 100 years). With cherries, you can’t pick before they are ripe. That’s why they look so beat up if transported any great distance. Cherries that don’t size up enough to be sold for eating out of hand are still allowed to ripen on the tree and sold to processors within 30 miles and usually frozen within 24 hours of being picked. Peaches too. Pears and apricots go to canners or companies that dry them. Not sure why they don’t freeze ‘cots, I would think there would be a market for them. Making kolache filling out or dried ‘cots for Christmas is a lengthy process (hours of simmering), frozen would be so much easier, but it was Mom’s favorite and I know better than to buck tradition.

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alex clarkson September 5, 2013 at 1:42 pm

the smoothie looks neat and refreshing, thanks for the recipe

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Jeff @ Cheese-burger.net September 23, 2013 at 4:53 am

This smoothie is quite refreshing. It so amazing!

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Anna Dawson October 10, 2013 at 6:15 am

I love making green smoothies…I think they are so pretty! Doesn’t hurt that they are healthy for you, too :) I never thought to put peach in mine before…will have to try that.

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Jade March 19, 2014 at 1:28 pm

can i use something other than coconut milk? because i have some family members that are allergic

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Alice Currah March 21, 2014 at 12:52 pm

Jade, feel free to use any milk you want. Almond or soy milk works well too!

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