This easy, beautiful smoothie bowl recipe is loaded with healthy fruit and has the bold flavors of passionfruit, mango, banana and pineapple!
Happy Friday from chilly Boston, Mass. People here are still really excited about that Superbowl win. I, on the other hand, am getting really excited about Soulberri! That’s the name of the coffee + smoothie shop we’re opening up in Brigantine this spring. I love this island, but it’s always been lacking in the dining department. You want a great Italian sub? Cheesesteak? Slice of pizza? Ice cream cone? Brigantine has you covered. But when it comes to a decent cup of coffee or anything remotely healthy, you either have to make it yourself or go off the island. That’s always been a bummer.
Soulberri isn’t going to fill all of Brigantine’s culinary deficits, but it is going to provide an option for something fun, trendy, healthy, and delicious to grab on the go. We’ll be offering a small menu of coffee and frozen coffee drinks made from locally roasted fair trade, organic beans (no espresso drinks or lattes….yet), plus plenty of smoothies. Flavors will range from your basic, sweet and kid-friendly varieties to healthy shakes packed with protein and green veggies. In addition to smoothies we’re also going to have smoothie bowls, which we’ve appropriately named soul bowls.
Soul bowls will consist of a thicker, almost sorbet-like smoothie base, topped with all sorts of fun stuff like fresh, seasonal fruits, nuts, seeds, coconut, homemade granola, nut butters and maybe even a little Nutella. I’ve been testing tons of recipes lately, which has been bringing some much needed summertime vibes into our house. This tropical smoothie bowl will be one of the featured items on our menu, and it might just be my favorite. The base is made up of frozen banana and pineapple along with a touch of honey and vibrant passionfruit which gives it that unmistakeable tropical taste.
Why am I sharing my coveted secret Soulberri recipe with the world?! Because I don’t believe in secret recipes. I think it’s kinda lame. I believe that sharing makes the world a better place. If someone down the street wants to take my recipe and start selling the same thing, then cool. Have at it, man. That person will look like an unoriginal jerk, and I’ll always find a way to make ours better. Believe it.
Grab the ingredients and give this recipe a try! Or just come out to Soulberri this spring and I’ll make one up for ya. Either way, I know you’re going to love it.
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- 3 tablespoons seedless passion fruit pulp, from fresh or frozen*
- 2 teaspoons honey or agave nectar
- 1 frozen banana, cut into pieces
- 1 cup frozen pineapple
- 2 tablespoons water, more as needed
- sliced strawberries**
- sliced kiwi**
- sliced banana**
- sliced pineapple**
- sliced mango**
- coconut flakes
- 1/2 passionfruit (optional)
- For best results, place your serving bowl in the freezer while you prepare the base.
- Add passion fruit pulp, honey or agave, frozen banana, frozen pineapple, and water to a blender.
- Blend until smooth, adding little bits of water and stopping to scrape down the sides as needed. The goal is to keep the puree as thick as possible, so only add water a tiny bit at a time in order to allow the mixture to blend.
- Remove the bowl from the freezer, then spoon the frozen puree into it and smooth out the top. Arrange sliced strawberries, kiwi, banana, pineapple, and mango into a pretty pattern, then sprinkle coconut flakes on top. Garnish with passionfruit half and then eat it before it melts.
- *Find frozen passion fruit pulp in Latin markets or the Latin frozen section of your grocery store.
- **Feel free to substitute any of these fruits for your favorites.
Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer.
I wish you’d open another in my neighborhood! I would get one every single day in the summer. Love the name Soulberri and “soul bowls.” That little passion fruit on the side makes me so happy! We need to talk about supplying you with some Pine Island mangos and other tropical fruits this summer! I’ve got a couple friends who have commercial groves with some ridiculous varieties.
What kind of blender are you guys getting for Soulberri?
Who knows, maybe we will! I was so excited to find passion fruits at the market, I just had to get some and make this recipe (even though I’m obsessed with the frozen pulp – it’s so good!). We TOTALLY need to talk about these mangoes. We would LOVE to serve them in our smoothies and bowls – they’ll be all the rage in Brigantine! Serious about that… As for blenders, we’re still not sure.. there’s a few good ones out there. Open to your suggestions!
I’ve lived in Brigantine all my life and yes your are correct about the dining. I am ecstatic about your new coffee and smoothie place. I can’t wait!! Brig needs a place like yours. I will definitely be a loyal customer!!
Thanks, Jerri! We’re so glad you’re excited. We look forward to seeing you!! 🙂
Coley – you have the skills, you have the passion and at your age – I know that you have the stamina for this project. All of us that really care about this island wish you the best, of this I’m sure. The former restaurant owner that still lives deep inside of me wonders, however, where in the heck are you going to source your produce? I spend a good deal of time in Nevada and California these days and am amazed at the difference in the quality and freshness of the fruits and veggies here since we’re only a day or three from the fields to the markets. If you have that covered – half of the project is a success already. I’ll be hoping and praying that you pull this off and prove once and for all that our town can support something other than ‘meat on a stick’ operations and soft-serve ice cream vendors. (Remember the Brass Monkey? ‘Nuff said…) Best wishes on a successful start up and hoping that you go out there and kick some backsides and prove that locals will actually support a local girl in this healthy alternative to the four egg omelette/greasy home fries/bacon diet. Good luck!
Thanks, Bruno! I appreciate the support and hope you pay us a visit. Im working on seeking out our distributors now. We’re going to be featuring as much local produce as possible (think LOTS of blueberries), but a lot of the fruit will come from elsewhere (because, unfortunately, bananas don’t grow here). We firmly believe that this is something Brigantine desperately needs, and we hope it inspires others will follow our lead. When we open, your first one is on me! 😀
This smoothie looks so refreshing! We would love to see it on WholeYum!
Thanks! It’s so light and bright and tasty. What is WholeYum?