Fig Smoothie
This fig smoothie recipe turns ripe, in-season figs into a naturally sweet and thick drink that's ready in just 10 minutes. Blended with Greek yogurt and a frozen banana, it has a creamy, soft-serve texture that's perfect for breakfast or a quick snack.
Equipment
- High-speed blender - or standard countertop blender
- Cutting board
- Paring knife - for trimming fig stems
- Measuring cups and spoons
- Glass smoothie cups or jars - for serving
- Rubber spatula - for scraping down the blender sides
- Ice Cube Tray - (optional) if freezing your own banana slices
- Small strainer - (optional) to catch any stray fig skin fragments
Ingredients
- 8 fresh figs - about 1 lb or 450g, stems removed and quartered
- 1 large banana - sliced and frozen at least 2 hours ahead
- 0.5 cup plain Greek yogurt - 120g, full-fat or 2%
- 1 cup milk - 240ml, dairy or unsweetened almond milk
- 1 tablespoon raw honey - 21g, or maple syrup for vegan
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon vanilla extract
- 0.5 cup ice cubes - 65g, plus more for thicker consistency
- Fresh fig slices - for garnish (optional)
Instructions
- Rinse figs and pat them dry. Trim off stems with a paring knife and quarter each fig.
- Pour milk into the blender jar, then add Greek yogurt on top to help the blades catch and pull ingredients down.
- Add quartered figs, frozen banana slices, honey, cinnamon, vanilla extract, and ice cubes to the blender.
- Secure the lid and blend on low for 10 seconds, then increase to high and blend for 45 to 60 seconds until completely smooth. Scrape down sides if needed.
- Check consistency. Add a splash more milk if too thick, or more ice cubes if too thin, then blend briefly.
- Pour evenly into two glasses. Taste and adjust sweetness with extra honey if desired, blending briefly to incorporate.
Notes
- Use fully ripe figs: They should give slightly when pressed. Underripe figs blend up chalky instead of jammy.
- Freeze the banana ahead: A frozen banana replaces most of the ice, which keeps the flavor from getting diluted.
- Don't skip the yogurt: It gives the smoothie body instead of a thin, juice-like consistency.
- Blend low, then high: Starting on low speed helps break the fig seeds down evenly before ramping up to high.
- Taste before adding more honey: Ripe figs are often sweet enough on their own, so add honey gradually.
- Dairy-free variation: Swap Greek yogurt for plant-based yogurt and use almond, oat, or coconut milk instead of dairy milk.
- Storage: Store in an airtight jar in the refrigerator for up to 24 hours. Shake or stir before drinking as separation is normal.
- Freezer packs: Freeze quartered figs and banana slices together in a bag for quick prep. Blend with milk and yogurt when ready.
- For a smoothie bowl: Use less liquid and top with granola, sliced figs, and a drizzle of honey.
- Add a protein boost: Blend in a scoop of vanilla protein powder along with the other ingredients.
Nutrition
Serving: 1SmoothieCalories: 245kcalCarbohydrates: 48gProtein: 9gFat: 3.5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.8gCholesterol: 12mgSodium: 65mgPotassium: 620mgFiber: 6gSugar: 38gVitamin A: 4IUVitamin C: 8mgCalcium: 19mgIron: 3mg
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