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Tropical Fruit Smoothies

Source: America's Test Kitchen
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  Makes 4 1/2 cups, enough for 4 servings
Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit.
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)
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.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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