Late summer plums have a deep, jammy sweetness and a tart skin. Blended with banana and yoghurt they give a creamy, rose-coloured smoothie.
2
plums ripe, stoned
½
banana
2 tbsp
natural yogurt
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Creamy and fruity with jammy plum, soft banana and a light yoghurt tang.
Plums are at their best from late summer into early autumn, when they are soft and fragrant. Their skin carries most of the colour and some tartness, so there is no need to peel them. Banana adds body, and natural yoghurt gives a light tang and creaminess.
This version is distinct from our other plum and banana smoothie by its yoghurt. It works well for breakfast and is a good way to use plums that have become very ripe.
No, the skin blends in and gives the smoothie its colour.
Yes, frozen plum halves make it thicker and colder.
Yes, but they are smaller and more tart; use four and add some sweetness.
Reader rating
Thanks for rating
Updated:
