This is the kind of smoothie you make without thinking, with whatever is lying around in the vegetable drawer. The kiwi brings the acidity, the apple softens it, and the raw spinach goes almost unnoticed in the mouth while giving the glass its colour. The whole thing is let down with water or coconut water, depending on whether you want it light or rounder. Allow five minutes, blender included.
Green kiwi, apple and spinach smoothie
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Ingredients
- 5 kiwis
- 1 medium apple
- 2 handfuls of fresh spinach (50 to 60 g)
- 500 ml filtered and hydrogenated water, or coconut water
- 1 teaspoon honey, if needed
- Optional: 2 tablespoons (20 g) of chia seeds or ground flaxseeds
Method
- Peel the kiwis and cut them roughly. Core the apple and cut it into quarters.
- Rinse the spinach and spin it quickly dry.
- Put all the ingredients in the blender, pouring the water in first to help the blades get going.
- Blend until the texture is perfectly smooth, with no fragments of leaf.
- Taste and adjust with a little honey if your kiwis are very tangy.
Tip
For a more filling smoothie, add the chia seeds or the ground flaxseeds and let it stand for five minutes before drinking: they thicken the texture noticeably. If your kiwis are firm, let them ripen for two days next to an apple, the flesh will become sweeter and less rasping in the mouth. Make it at the last moment: after more than an hour in the fridge the colour dulls and the mixture separates. A quick whisk is then all it takes to bring it back together.
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FAQ: your questions about the green kiwi and spinach smoothie
What is the recipe for kiwi and spinach juice?
In its smoothie version, the one on this page, you blend 5 peeled kiwis, 1 cored apple, 2 handfuls of fresh spinach and 500 ml of water or coconut water. For a juice, put the same ingredients through a juicer instead, with no water: you will get about 400 ml of a more concentrated liquid. The smoothie keeps the fibre of the fruit, the juice leaves it in the pulp. It is up to you, depending on the texture you prefer.
Can you eat a kiwi without peeling it?
Yes, kiwi skin is edible, as long as you wash and brush the fruit well and choose organically grown ones. The fine hairs of the green kiwi can be scratchy in the throat for sensitive people: the yellow kiwi, with its smoother skin, usually goes down better. In a finely blended smoothie like this one, the skin disappears into the mixture unnoticed. If the result seems rasping to you, peel the kiwis next time.
Why remove the hairs from a kiwi?
It is above all a question of comfort: these fine hairs catch on the tongue and the palate, and some people find them irritating. They also hold dust and residue, which is why careful brushing under water is worthwhile if you keep the skin. A quick pass with a vegetable brush is enough to remove most of them. You can also simply peel the 5 kiwis, as in this recipe.
Which fruit peel should not be eaten?
The peel of untreated citrus fruit is used as zest, but not as it is: too bitter and too thick. Pineapple, melon, avocado and mango skins are not eaten either, for reasons of texture or digestibility. Apple, pear, kiwi, plum and grape, on the other hand, are eaten with the skin on, preferably organic and well washed. In this smoothie, the apple is blended with its skin with no trouble at all.
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