Our latest culinary creation incorporates one of our Beyonce’s favourite summer fruits: the watermelon. Not a member of the Beyhive? No matter, the heavy staccato of your pulsating blender would make it hard to hear Lemonade anyway. And besides, there’s still plenty of reason to enjoy this sweet summer bowl.
Nearly overflowing with a crop of refreshing fruits, our newest smoothie bowl is a seasonal treat suited to breakfast, dessert, or a snack. What is more, in the spirit of “waste not, want not” we’ve made use of the entire melon, fashioning the hard outer shell into a bowl, as we’ve been wont to do. Serve and enjoy with your preferred summer soundtrack.
Ingredients: 1 mini watermelon ¼ cup mangos ¼ cup strawberries 250ml Almond Milk (or Coconut Water) Optional: your favourite smoothie toppings or add-ins
Cut a mini watermelon in half and hollow out the centre of each side to create two bowls.
Place these hollow bowls in the freezer to keep them chilled. Chop the scooped-out watermelon into chunks and freeze these, too.
Once these watermelon pieces have frozen, add 1 cup watermelon, along with your mango and strawberries, to a food processor. For a creamy smoothie, combine with almond or other nut milk. You can also use coconut water to create a fruit blend with a lighter consistency. Pulse until smooth.
Remove watermelon halves from freezer, and pour smoothie blend into these makeshift bowls. Top with your favourite fruit, nut, seed, and plant garnish.