Apricots are among the first stone fruits to appear in produce markets in late spring, soon to be followed by peaches, plums and nectarines. Fresh fruit smoothies are a seasonal delight, simple to make and redolent of the flavors of summer. All that's needed to create an energizing light meal or snack is a handful of very ripe fruit, some nut milk or soy milk and a blender.
Apricot Smoothie
1 + 1/2 cups apricots, halved and pitted
1 + 1/2 cups fresh nut milk or plain soy milk
Place ingredients in blender and process until smooth; you may adjust the ratio of fruit to nut milk to your taste. Serve apricot smoothie immediately in chilled glasses. For instructions on how to make fresh almond milk, see earlier post titled "Raw Almond Milk" listed under the label "nuts & seeds". When you'd prefer a thicker more substantial smoothie, add one or more of the following:
raw cashews
medjul dates
banana
Medjul dates will sweeten and thicken the smoothie. Soak a few medjuls in fresh water in a clean jar over night; they will be easy to blend. Dates will keep for several days in the fridge; add liquid from soaking to smoothies.
