Summer apricots and a handful of arugula make an unexpected but convincing pair. The fruit brings honeyed sweetness, the leaves a light peppery bite.
25 g
rocket
3
apricots ripe, stoned
1 tbsp
coconut oil
6¾ oz
water
1 tsp
honey to taste (optional)
Garnish: None · Ice: Served up, no ice
Arugula Smoothie with Apricots and Coconut Oil
Fruity and gently sweet with a peppery green edge, smooth and slightly rich from the coconut oil.
Arugula, also called rocket, has a mustard-like sharpness that is softened in a smoothie by sweet fruit. Ripe apricots are ideal for this: they are soft, fragrant and bring a gentle acidity. The spoon of coconut oil gives the drink a rounder mouthfeel and a faint coconut aroma.
Apricots have a short season in early and mid summer, so this is a smoothie for those weeks. It works well as a light breakfast or a cool drink on a warm afternoon.
Yes, soak 4 to 5 dried apricots in warm water for 15 minutes first. The smoothie will be sweeter.
A little pepperiness comes through, but the apricots balance it. Start with less arugula if you are unsure.
Yes, if you sweeten with agave syrup instead of honey.
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