Apfel-Kiwi-Smoothie (apple and kiwi smoothie)
A bright green breakfast smoothie, the kiwis peeled rather than blended skin-on, which keeps the drink from turning bitter and fibrous the way unpeeled kiwi skin does even in a powerful blender. Blending the apple last, after the softer fruit, is what keeps the texture smooth instead of leaving small flecks of apple skin suspended throughout.
Prep10 min
Servings4
Christoph's apple and kiwi smoothie, the kiwis peeled so the drink doesn't turn bitter and fibrous.
Ingredients
Units
Temperature
Servings
Smoothie
- 4 kiwis, peeled rounded
- 2 apples, cored, cut into chunks rounded
- 200 ml apple juice rounded
- 100 ml water rounded
- 10 ml lemon juice rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Blend the peeled kiwis with the water and lemon juice until smooth.
- Add the apple chunks and apple juice. Blend for about 1 minute on high speed, until fully smooth with no visible fruit pieces.
- Pour into glasses and serve immediately.
Notes
- Peel the kiwis, don’t blend them skin-on. Kiwi skin is fibrous and slightly bitter; even a powerful blender leaves gritty flecks that make the smoothie’s texture noticeably worse.
- Blend the softer fruit first, then add the apple. This gives the blades an easier start and helps break down the firmer apple pieces more thoroughly in the same time.
- Drink it fresh. The apple starts to oxidize and lose its bright colour within an hour, even with the lemon juice slowing it down.
- Adjust the water or juice to taste for a thinner or thicker smoothie.
Ingredient substitutions
- Apple juice can be swapped for orange juice for a different, more citrus-forward flavour.
- A handful of spinach blended in adds nutrients without changing the flavour much.
- A few ice cubes blended in makes it more of a frozen-style drink.
From Christoph Mayer