Libby's Fruit Drink

This fruit smoothie gets its thick, frosty texture from a frozen banana that acts as both the base and the natural sweetener. No ice needed, no sugar added. The frozen banana does both jobs.

Fresh papaya brings a tropical sweetness and a silky, almost custard-like texture when blended, while a handful of raspberries adds tartness and a gorgeous pink-red color. Toasted wheat germ is the nutritional bonus here, stirring in a nutty flavor and a boost of fiber and protein without changing the smoothie’s texture.

Blend it all with water or fruit juice for 30 to 45 seconds and you’re done. Using juice instead of water makes it sweeter and more intense, while water keeps it lighter and lets the fruit flavors come through cleaner.

Pro Tips

• Freeze the banana in chunks rather than whole. Smaller pieces blend faster and more evenly, especially in less powerful blenders.
• Use ripe papaya. It should give slightly when pressed and smell fragrant at the stem end. Unripe papaya tastes flat and slightly bitter in a smoothie.
• Fresh or frozen raspberries both work. Frozen raspberries will make the drink thicker and colder. Fresh will give a brighter, more pronounced berry flavor.

Variations

• Mango swap: Replace papaya with fresh or frozen mango for a different tropical profile.
• Add a spoonful of yogurt for extra protein and a creamier, tangier drink.
• Chia seed boost: Stir in a teaspoon of chia seeds after blending and let the drink sit for a minute to thicken slightly.