Red grapefruit, pineapple and coconut combine to make a delightfully refreshing sweet & tangy tropical treat!
Grapefruit is rich in minerals, fibre and vitamins including vitamin C. The pink and red varieties get their lovely hue from lycopene, a carotenoid phytonutrient that has been found to have powerful anti-cancer effects. Ruby reds are in peak season in the southern United States from November through until spring.
For 2 servings, blend until smooth:
1 cup peeled and diced red grapefruit
1 cup frozen pineapple chunks
1/2 cup unsweetened coconut water plus 1/2 cup canned organic full-fat coconut milk (or use all coconut milk for a creamier smoothie)
2 Tbsp white chia seeds
Lakanto monkfruit, raw honey (nonvegan), or pure stevia, adjusted to taste
If serving this smoothie as a meal or more substantial snack, add 2 Tbsp Nuzest Clean Lean vanilla or natural vegan protein powder or 2 Tbsp Further Food collagen peptides (nonvegan), or 1/2 cup plain probiotic Greek yogurt. Garnish with fresh mint and serve.