Pear & Blackberry Smoothie

I have an intense dislike of ripe pears. You know that point that some call “juicy”, when they’re actually basically a pear-flavoured mush in a green jacket? I eat all of my fruit (other than avocadoes and berries I suppose- and bananas, they have to be super-ripe. And there’s probably another couple of examples) slightly under ripe. I love the crispness of a fresh pear, and the crunch of an apple. My nectarines need bite, and my peaches must be crunchy. But those over-ripe pears…they have no place in my life.
As a result I try to use them up before they reach this point, and I yesterday I happened to find a pear just beginning to move past “juicy”, into the mush zone. I popped that little bugger in to the fridge overnight (to cool him down and give me a better end product), then threw him into a blender for breakfast. Problem solved.



Ingredients (Serves 1-2. I drank it all.)

  • 1 ripe pear, chilled in the fridge overnight, and then chopped
  • 1 handful blackberries (6 large to be precise)
  • 200ml plant milk (I used Alpro coconut, but feel free to use almond, oat, soya…)
  • Really cold water (enough to thin the smoothie out if you so choose to)
  • Pinch of cinnamon
  • 1 ripe banana, sliced up and frozen overnight


Method

  • Throw all of the ingredients into the blender, and then blend. You may want to pulse the blender a little at first, and then let it run for a longer time; I find that this results in less chunks.
  • You can add water to thin the smoothie to the desired consistency, and then pour into a glass. Feel free to violently skewer a blackberry on a cocktail stick for garnish. Enjoy!  
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