Plum Smoothie
This plum smoothie recipe turns four ripe plums and a frozen banana into a thick, rosy pink drink that holds its own body without any added thickener. The natural pectin in plum skins is part of what gives it that texture, so leaving the skins on instead of peeling them is one of the small choices that makes this version work.
Equipment
- High-speed blender - capable of crushing frozen banana and ice smoothly
- Cutting board - for pitting and chopping the plums
- Paring knife - to slice around the plum pit
- Measuring cups and spoons - for the yogurt, milk, and honey
- Silicone spatula - to scrape down the sides of the blender jar
- Reusable freezer bags - for storing the sliced banana while it freezes
- Tall glasses - for serving
Ingredients
- 4 ripe plums - about 1 lb or 450g, pitted and roughly chopped, skin on
- 1 large banana - sliced and frozen at least 2 hours ahead
- 1 cup plain Greek yogurt - 240ml, whole milk or 2%
- 3/4 cup unsweetened almond milk - 180ml, or dairy milk of choice
- 1 tablespoon raw honey - plus more to taste
- 1/2 teaspoon ground cinnamon
- 1/2 cup ice cubes - about 60g
Instructions
- Rinse plums and pat dry. Cut each in half lengthwise, twist to separate, remove pit, and roughly chop into 1-inch pieces leaving skin on.
- Add chopped plums to blender jar first, followed by frozen banana slices. Pour in Greek yogurt and almond milk. Add honey and ground cinnamon on top.
- Secure lid and blend on low for 10 seconds, then increase to high and blend for 45-60 seconds until smooth and uniform in color. Scrape down sides if needed and blend again for 15 seconds.
- Check consistency. Add ice cubes and blend again if too thick, or add more banana slices if too thin. Taste and add extra honey if plums were tart.
- Pour into two glasses immediately and serve cold with a straw.
Notes
- Use plums that give slightly to gentle pressure for the best sweetness and texture.
- Freeze the banana ahead of time to achieve a thick, milkshake-like body.
- Leave the plum skins on—they add color and natural pectin that helps thicken the smoothie.
- Add the plums and banana to the blender before the liquids so the blades catch the fruit first.
- Add ice gradually to avoid diluting the flavor—check consistency as you go.
- Taste before adding all the honey; very ripe plums may need none at all.
- Wipe down the blender jar immediately after use to prevent dried plum residue from sticking.
- For a spiced version, add a pinch of ground ginger and cardamom along with the cinnamon.
- For a dairy-free version, use coconut or oat milk yogurt and almond or oat milk.
- Store leftovers in an airtight jar in the refrigerator for up to 24 hours—shake or stir well before drinking.
Nutrition
Serving: 1smoothieCalories: 185kcalCarbohydrates: 34gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 55mgPotassium: 450mgFiber: 4gSugar: 26gVitamin A: 6IUVitamin C: 15mgCalcium: 15mgIron: 4mg
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