Crisp apple and juicy pineapple make a bright pairing that tastes of late summer. A spoon of yoghurt rounds off the acidity and gives the glass a soft, creamy edge.
1
apple cored
100 g
pineapple peeled, diced
40 g
natural yogurt
5 oz
water
Garnish: Small pineapple wedge · Ice: Served up, no ice
Fresh and fruity with a clear pineapple tang, lightly creamy and medium thick.
This is a simple fruit smoothie built on two easy-to-find ingredients. Apples bring body and gentle sweetness, pineapple adds juicy acidity and a tropical aroma, and pineapple is a good source of vitamin C. The small amount of yoghurt is there for texture rather than richness, so the drink stays light. It suits a quick breakfast next to a slice of bread or a mid-morning break when you want something fresh but not heavy.
Yes, drain it well and skip any extra sweetener, because canned fruit is usually packed in juice or syrup.
Not as written. Swap the yoghurt for a plant-based yoghurt alternative and it is.
No. A good blender purees the skin finely; peel it only if you prefer a silkier texture.
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