Tag Archives: Tryon Blueberry U-pick

Blueberry and Tropical Fruit Smoothie

Blueberry and Tropical Fruit Smoothie
Blueberry and Tropical Fruit Smoothie

Smoothies are such a great and tasty way to eat fruit and yogurt, making them healthy choices.  And, they are very filling. They are great for breakfast, summer barbeques, as a transportable breakfast-on-the-go, or just anytime as a nutritional drink.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

I am not far from Tryon Blueberries U-Pick, a high bush blueberry farm in central PEI and, when they are in season, I have a steady diet of these blueberries.

Blueberries
High Bush Blueberries

I freeze a quantity of them for use in smoothies throughout the year.

Blueberries
High Bush Blueberries

Basically, any fruit you like can be combined into a smoothie.  For this recipe, I have chosen to feature the local blueberries but I also add in some other fruits that pair particularly well with blueberries. These include mango, papaya, and banana.  The great thing about smoothies is that they can be made with fresh or frozen fruits. I often bag up fruits when they are in season locally and freeze them in just the right sized portions for smoothies. This makes it quick and easy to prepare the smoothies which is great because, as we all know, if something is overly laborious, well….it often just does not happen.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

Smoothies are so easy to make. A blender is needed for this recipe. Simply combine all the ingredients into the blender and process the mixture until desired smoothness is reached.

For sweetener, I use 2 tablespoons of pure maple syrup.  This natural liquid sweetener blends better than sugar. Reduce the amount of maple syrup if you like a less sweet drink.  I also add in about 1 1/2 tablespoons of ground chia seeds. Whole chia seeds may be used but the ground seeds make for a smoother drink and are a better alternative for those who can’t easily digest seeds. Chia is loaded with good health benefits like fibre, omega 3 fats, protein, vitamins, and minerals.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

The yogurt I have used in this smoothie is a Mediterranean-style lavender yogurt.  Lavender pairs very well with blueberries. Don’t be put off by this flavor thinking it will be like perfume.  This yogurt is very gently flavored with lavender and it is not at all strong in either the lavender flavor or scent. It does, however, add a subtle layer of flavor to the smoothie.  Plain vanilla yogurt can, of course, be substituted but, if the lavender yogurt is available, I recommend giving it a try.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

Any kind of fruit juice can be used in this smoothie.  I have made it with plain orange juice which is very good but it is super tasty if made with a mango-citrus blend of juice or a tropical fruit juice.  If possible, I try to add juice that has the flavor of at least one or more of the fruits I am blending into the smoothie.  I don’t add any ice cubes to this smoothie because I find they can dilute the flavor.  Make sure the fruit juice is good and cold and the smoothie will be just the right temperature for drinking without adding any ice.

Garnishes are optional but they do dress up the smoothie.  If using garnishes, choose fruits that are in the smoothie as I have done here with the blueberries, mango, and papaya.

Blueberry Smoothie
Blueberry and Tropical Fruit Smoothie

This smoothie recipe will yield approximately 4 cups  which is about two good servings or, for smaller portions, four 1-cup servings are possible.  This really is a meal in a glass – it provides servings of fruit, yogurt, and liquid content.  This smoothie is best served as soon as it is made because it has banana in it and it can produce quite a strong flavor if left to sit and it can take over and become the predominant flavor in the drink.

[Printable recipe follows at end of posting]

Blueberry and Tropical Fruit Smoothie

Ingredients:

1 2/3 cups fruit juice (e.g., mango-citrus, orange juice, etc.)
1½ cups high bush blueberries (fresh or frozen)
½ cup mango, coarsely chopped (fresh or frozen)
½ cup papaya, coarsely chopped (fresh or frozen)
½ large banana, sliced
½ cup Mediterranean-style lavender yogurt
2 tbsp maple syrup
1½ tbsp ground chia seeds

Method:

Combine all ingredients, in order given, in blender and process until well blended and smooth. Pour into glasses. Garnish with skewer of fresh blueberries, mango, and papaya. Serve immediately.

Yield:  Apx. 4 cups

Blueberry and Tropical Fruit Smoothie

Yield: Apx. 2 servings

Serving Size: 2-cup

Kickstart your day with this super tasty blueberry and tropical fruit smoothie made with lavender yogurt and mango-citrus fruit juice

Ingredients

  • 1 2/3 cups fruit juice (e.g., mango-citrus, orange juice, etc.)
  • 1½ cups high bush blueberries (fresh or frozen)
  • ½ cup mango, coarsely chopped (fresh or frozen)
  • ½ cup papaya, coarsely chopped (fresh or frozen)
  • ½ large banana, sliced
  • ½ cup Mediterranean-style lavender yogurt
  • 2 tbsp maple syrup
  • 1½ tbsp ground chia seeds

Instructions

  1. Combine all ingredients, in order given, in blender and process until well blended and smooth. Pour into glasses. Garnish with skewer of fresh blueberries, mango, and papaya. Serve immediately.
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A delicious smoothie made with a blend of blueberries, tropical fruits, lavender yogurt, and mango-citrus fruit juice

For another refreshing blueberry drink, try this recipe for Blueberry Lemonade

Blueberry Muffins

Blueberry Muffins
Blueberry Muffins

I recently discovered a high-bush blueberry U-pick in Tryon, PEI.  These are so easy to pick and the bushes were just laden with these huge plump blueberries.

High-bush PEI Blueberries from the Tryon Blueberry U-Pick
High-bush PEI Blueberries from the Tryon Blueberry U-Pick

Grower, Jennifer Murray, says she has five varieties of these tasty blueberries growing in this field.

High-bush Blueberry Field in Tryon, PEI
High-bush Blueberry Field in Tryon, PEI

Unlike their tiny wild blueberry counterparts that grow low to the ground, these are easy and clean picking – no blueberry-stained fingers.  I have been back to their field twice since they opened just last week.

It took mere minutes for us to pick these blueberries!

I love these berries in a bowl with sugar and milk, on top of cereal, waffles, and pancakes.  They are lovely sweet berries.

Today, I am featuring these blueberries in muffins.  I have purposely chosen a light-colored batter that is cake-like in texture so that the blueberries really show up.  I hope you enjoy them as much as I do!

I like the flavor combination of blueberries and orange so I have added some orange juice and finely grated orange rind to the batter.  I used my square muffin tins for these muffins but they would be equally as lovely (and just as tasty!) in traditional round muffin tins.   I do a lot of batch-baking and freezing of muffins and sweet breads to have them ready for weekday coffeebreaks at work.  I split and butter the muffins  before  individually wrapping and storing them in the freezer.  The benefit of these square tins is that I find the muffins pack away easier than the round ones do plus they add variety and interest to appearance of the baked goods.

Blueberry Muffins

Ingredients:

2 cups flour
1 cup sugar
3½ tsp baking powder
½ tsp salt
1 tbsp finely grated orange rind

2 eggs
¾ cup milk
¼ cup orange juice
¼ cup vegetable oil
1 tsp vanilla
1½ cups fresh or frozen blueberries, tossed with about 1 tbsp flour

Method:

Assemble ingredients.

Preheat oven to 400°F.

Sift dry ingredients together into a large bowl.

Stir in the grated orange rind.

Make a well in the centre of the ingredients. Set bowl aside.

In a two-cup measuring cup or small bowl, beat eggs lightly.

Add milk, orange juice, oil, and vanilla. Stir or whisk together well.

Pour wet ingredients into the well in dry ingredients.

Stir just until most of the dry ingredients are incorporated.

Gently fold blueberries into batter.

Do not overmix. This will create a tough muffin and one that has blue batter!

Spoon mixture into greased or paper-lined muffin tins, filling each between ⅔ and ¾ full.

Bake 16-20 minutes or until muffins spring back to a light touch and/or a cake tester inserted into center of a muffin comes out clean.

Yield: 12 muffins

For my gluten-free Blueberry Muffin recipe, click here.

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Blueberry Muffins
Blueberry Muffins