I promised summer recipes this week and I am not sure you can get more summer than a recipe that involves peaches and watermelon. You also cannot get much easier than a fresh breakfast in less than 15 minutes.
So many fruits these days are available year round in the stores. But luckily for us there are some items that are not quite as easy to transport long distances. Thus peaches are rarely seen in the depth of winter, even here in the south.
However in between late June and August the peaches are abundant at the local stores and the farmers markets. I prefer to buy any local produce at the farmers markets, but in this case I went straight to the source. We are still enjoying the peaches that we picked ourselves in July. Of course peaches have a short shelf life, so our enjoyment of them now is taking them from the freezer. They still have a great flavor and in the case of a smoothie, in order to get the right consistency you need something frozen.
There are quite a few smoothie recipes out their that incorporate ice to get a smoothie cold and slightly slush like, but as a dietitian and having a background working with puree food, I just cannot do it. I see no reason to water down anything and decrease the nutritional value. If I want a icy type item sure, but when it comes to breakfast and trying to get nutrients into my family I will always use frozen fruit. In the case of this smoothie, I needed very little liquid as I knew the watermelon would provide plenty, but I wanted to add some creaminess so I grabbed the milk container. Almond milk would also go nicely with this combination of fruit, adding a nutty undertone and keeping it dairy free.
This morning I whipped up this smoothie for us to enjoy.
Peach Watermelon Smoothie
1/4 cup Skim Milk
1 Cup Watermelon, in chunks
1 1/2 cups frozen peaches
Blend and enjoy.
* Please note this measurements are approximate and yielded about 20 ounces.