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Tropical Fruit Smoothies

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Source: America's Test Kitchen

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Yield: Makes 4 1/2 cups, enough for 4 servings

Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit.

RECIPE INGREDIENTS

1 medium banana (ripe, about 4 ounces), peeled and cut crosswise into eight pieces

3 1/2 cups mango , pineapple, or papaya, peeled, cored or seeded, and diced (1- to 2-inch pieces, about 16 ounces)

2/3 cup whole milk

2/3 cup white cranberry juice or apple juice

pinch table salt

3 - 6 teaspoons granulated sugar

2 - 3 teaspoons lemon juice

3 ice cubes (about 1 1/2 ounces total)

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DIRECTIONS

Line rimmed baking sheet with parchment paper; arrange banana and tropical fruit in single layer on baking sheet. Freeze fruit until very cold, but not frozen, about 10 minutes. In blender, puree cold fruit, milk, juice, salt, 1 tablespoon sugar, 1 teaspoon lemon juice, and ice until uniformly smooth, 10 to 15 seconds. Taste for sugar and lemon; if desired, add more sugar or lemon and blend until combined, about 2 seconds longer. Serve immediately.

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