Time to think beyond kale smoothies and matcha lattes.
Honeydew gets a bad rap as a sad fruit salad filler, but a fresh, in-season (August through October) melon will definitely change your opinion. Eating honeydew helps keep you hydrated since it has a high water content. For this recipe, you'll want to be choosy when picking out your fruit. "A ripe melon is unmistakably fragrant with a heavy, sweet aroma," says Nicole Centeno, founder and CEO of Splendid Spoon and author of Soup Cleanse Cookbook.
As for the other star ingredient? By now everyone has heard of matcha—it became the "it" powder around 2015 due to its antioxidants and detoxifying powers. It's ground from Japanese green tea leaves and is typically whisked into a latte with a bamboo brush. Matcha can be used for more than tea, though (it's even become a common dessert ingredient). For this recipe, it's dissolved into water to create a tea that is then added to the smoothie. The tea adds a slight earthiness, which is intensified by mint and basil. The result is a refreshing drink with several health benefits.
Honeydew with Matcha and Mint
1 tablespoon matcha powder
1/4 cup boiled water
1/2 honeydew melon, cut into 1-inch chunks (about 4 cups)
12 ounces coconut water
1/4 cup shredded coconut
1/2 cup loosely packed fresh mint
1/2 cup loosely packed fresh basil
- In a small bowl, make tea by whisking the matcha powder into the water to dissolve.
- In a countertop blender, combine the tea, melon, coconut water, coconut, mint, and basil. Purée to a smoothie consistency.
- Pour over ice.