Smoothie Ingredients: Beyond Bananas

Smoothies are an indispensable summer food. Cold, nutritious, and easy to digest, they're a good way of getting nourishment even when it's far too hot even to consider eating anything more substantial. The problem, of course, is bananas. Now, I have nothing against bananas - they're a tasty, healthy, conveniently wrapped snack. But because of their buttery texture, they are overused in smoothies, in which they tend to be the base ingredient and to overwhelm the other flavors. Since a good smoothie does need to have a base with a similarly creamy texture, below you will find some ideas for alternative ingredients. These bases can work individually (mixed with berries and other sorts of fruit) or in combination. Experiment - have fun - and see what combinations you like best.

Yogurt
Yogurt is a good base for a creamy smoothie. Because it comes in a variety of types and flavors, you have many choices (although if you're adding real fruit, I don't recommend the fruit-on-the-bottom ones, since the sugary fruit preserves will overwhelm whatever else you add). 1% or 2% yogurt works vastly better for this purpose than fat-free, but if you simply must torture yourself, fat-free is still better than nothing.

Coconut Milk
Coconut milk, which can be bought canned, is ideal for adding a creamy texture to your smoothie without resorting to actual dairy. Coconut milk can also be frozen and eaten on its own for a creamy, mildly sweet hot weather treat.

Pear
Not all pears work for this purpose. Yellow pears are the best for this, and they have to be at their peak of ripeness. Skinned and pureed, they add a sorbet-like texture and a neutral sweetness to the smoothie. Underripe pears just don't contain enough juice.

Honeydew
Because of its mild, sweet flavor and luscious, juicy texture, honeydew melon makes an excellent fruit base for a smoothie. It's particularly good with tart flavors like berries, pear (see above), and lime (see below).