RECIPE | TROPICAL SMOOTHIE / by Eric Monteiro

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TROPICAL SMOOTHIE RECIPE

By Chef Michael Finizia

“Summer is here, the beaches are sizzling, and soaking up the sun is top priority for some of us.

Staying cool is the rule in South Florida, and fresh fruit smoothies are a great way to maintain that beach body and chill out!  Icy, refreshing, and healthy, the smoothie is the quintessential, guilt-free, go-to summer treat.

Strawberries, bananas, melons, grapes, raspberries, mangoes, Blackberries, blueberries…. the list is endless. I like to think of smoothies as an open canvas for creating a masterpiece with a cocktail of the best seasonal fruits. Much like Miami’s eclectic beaches, there’s a style for everyone, and the same goes for smoothies.

My favorite smoothie is influenced by the tastes of Asia! Break out the boba pearls, lychees and mangoes, being healthy has never been so cool!”
— Chef Michael Finizia

TAPIOCA PEARL

  • 1 Cup Tapioca Pearls
  • 10 Cups Water
  1. Ratio of water to tapioca pearls should be 10 to 1
  2. Boil water in a large pot and add tapioca pearls
  3. Stir gently to prevent sticking
  4. When the tapioca pearls are floating, cover the pot and allow to simmer for approximately 20 minutes (read package instructions)
  5. Drain, then toss in 1oz of simple syrup or granulated sugar to prevent sticking. Chill.

THIERRY'S TROPICAL SMOOTHIE

  • 1 cup lychees
  • 1 cup mango, peeled & cubed
  • 4 oz dragon fruit (center fruit only)
  • 6 oz mango juice
  • 1/2 cup ice
  1. Combine all ingredients in blender. Puree until smooth!
  2. Place 2 to 3 oz of Boba Pearls in the bottom of your glass. Pour your smoothie over the pearls. Use a Boba straw to enjoy the Boba pearls with you smoothie.

STAY COOL SOUTH FLORIDA! :-)