With the summer months approaching, grocery stores and fresh markets are overflowing with ripe, healthy, inexpensive fruits. The mango that cost me two dollars in February and tasted like a tough nectarine now tastes like a quintessential mango for the bargain price of thirty-three cents. Seasonal fruit is always wonderful by itself or lightly sprinkled with sugar, but since so many fruits are abundant this time of year we might as well explore some more creative outlets, like drinks.
Smoothies are all the rage in today's health-conscience society.
Commercial versions cost as much as a sandwich and chips, but, when homemade, these cool treats are less expensive than a Pepsi from Hutch. In general, any fresh soft fruit will do, such as peaches, mangos, blueberries, strawberries, raspberries, kiwis, bananas, etc. Mix in a blender or food processor and garnish with a mint sprig and some berries. Smoothies are a satisfying snack or breakfast on the go, but a fruity daiquiri or margarita is more fitting on a warm summer evening. Most reference bar books list a daiquiri as 3 tbsp.