Tropical Smoothie A touch of the exotic. Tropical fruit add colour, variety and lots of taste to the kitchen.
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15 MIN.



For the smoothie

  • 200 g papaya
  • 225 g pineapple flesh
  • 150 g banana
  • 2 persimmons
  • 1 untreated lime
  • ½ vanilla pod
  • 1 sprigs of lemon verbena
  • 300 ml chilled still water
  • 150 g ice cubes

For the decoration

  • 12 scooped papaya balls
  • 6 leaf of lemon verbena
  • 6 slice of lime cut in half


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Peel the papaya, cut in half lengthwise, scrape out the seeds and chop the flesh into small pieces. Chop the pineapple flesh into small pieces. Peel the banana and cut roughly into small pieces. Wash the persimmons and cut into small pieces. Wash the lime in hot water, dry off and grate off the zest. Cut the fruit in half and squeeze out the juice. Wash the lemon verbena and shake dry.
  3. Add the ingredients to the blender jar in the following order: Papaya, pineapple, banana, persimmon, lime zest and juice, lemon verbena, vanilla pod, water, ice cubes. Put on the lid.
  4. Select the Cocktail setting and press the button to run the program. Or blend manually to achieve the desired consistency. Once the blending is finished, remove the lid.
  5. For the decoration, stick the papaya balls, lime slices and lemon verbena leaf alternately on small skewers. Serve the smoothie in glasses. Serve garnished with the decorative skewer.


Lemon balm or mint can be used instead of lemon verbena. If the taste is too dominant when the whole vanilla pod is used, you can just use the pulp.


Blending or mixing in a vacuum offers a wide variety of benefits: It reduces the amount of air mixed into the food, thereby helping to preserve vitamins and produce more vibrant colours.

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