Forget acai, use the wonder fruit blood orange. Best of all, freeze your Redbelly and you can extend its glorious season to enjoy its flavour and health benefits right through summer.
PREPARATION 10 MIN | SERVES 4
Ingredients
-
400g frozen Redbelly blood orange pieces (approx. 4 Redbelly)
- 1 medium banana, sliced, frozen
- ¾ cup Greek style yoghurt or coconut yoghurt
Toppings
-
1 Redbelly, cut into segments
- 1/4 cup granola or gluten-free cereal
- 1 to 2 tbsp toasted coconut flakes or shredded coconut
Method
- Cut a small slice off the Redbelly for the topping. Stand up on one end, and carefully, following the contour of the Redbelly, cut down to remove the peel and the pith. Holding the fruit in one hand, cut down one side of the membrane on one segment, almost to the core. Cut down along the inside of the opposite membrane, to cut out a wedge with no pith or membrane attached. Repeat until you have cut out all segments.
- Place the frozen Redbelly, banana and yoghurt in a food processor or blender and combine until smooth.
- Divide between four bowls and finish with Redbelly segments, granola and toasted coconut flakes and serve immediately.
Lyndey’s Note: use coconut “yoghurt” to keep this dairy free and omit the granola or use gluten-free cereal to keep it gluten free. To freeze Redbelly, slice into segments and put in a layer on baking paper lined tray in freezer, or chop and freeze in an ice cube tray. When frozen store in a freezer bag.