A small piece of fresh ginger wakes up this sweet citrus smoothie. Mandarins and nectarine bring juice and colour, banana a soft body, and coconut oil a gentle roundness.
5 g
ginger peeled, about a thumbnail sized piece
90 g
canned mandarin segments drained
1
nectarine pitted
½
banana
1 tsp
coconut oil melted if solid
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Ginger Tangerine Smoothie with Coconut Oil
Sweet and citrusy, with juicy mandarin and nectarine, a creamy base and a warm ginger finish.
Canned mandarin segments are a handy pantry ingredient: peeled, seedless and always sweet, which makes them ideal for smoothies. Here they meet a juicy nectarine and half a banana. Fresh ginger adds a warming sharpness from its pungent compounds, so start small if you are unsure. The coconut oil contributes aroma and body; as it is mostly saturated fat, one teaspoon is plenty. A bright glass for grey mornings or whenever you want something with a little bite.
Five grams gives a noticeable but friendly warmth; use less for children.
Yes, two peeled tangerines replace the canned segments.
It adds a light coconut aroma and a rounder mouthfeel. It is mostly saturated fat, so a teaspoon is enough, and you can leave it out.
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