Green Kiwi Smoothie with Spinach and Banana

This bright green smoothie blends ripe kiwis with banana, a handful of baby spinach, yogurt and a splash of orange juice. The kiwi brings a tangy, tropical flavor, the banana makes it creamy and sweet, and the spinach adds a vivid color without much taste at all. It is a fresh, easy breakfast or afternoon drink, ready in five minutes.

Kiwis are at their best in winter and early spring, when many other fruits are out of season, which makes this a handy smoothie for the colder months. The video shows the basic blending method with a different fruit; the steps are the same.

Green Kiwi Smoothie with Spinach and Banana

This bright green smoothie blends ripe kiwis with banana, a handful of baby spinach, yogurt and a splash of orange juice. The kiwi brings a tangy, tropical flavor, the banana makes it creamy and sweet, and the spinach adds a vivid color without much taste at all. It is a fresh, easy breakfast or afternoon drink, ready in five minutes.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 3 ripe kiwis peeled and quartered
• 1 ripe banana frozen in chunks for a thicker smoothie
• 1 cup baby spinach loosely packed
• 1/2 cup plain yogurt Greek or regular
• 1/2 cup orange juice or milk
• 1/2 cup ice omit if using frozen banana
• 1 tsp honey optional
• 1 tsp lime juice optional

Method

 

1. Peel the kiwis: cut off both ends, then slide a spoon between the skin and the flesh and turn it around the fruit. Quarter the flesh.
2. Add the orange juice and yogurt to the blender first, then the spinach, kiwi and banana, with the ice on top.
3. Blend on low for a few seconds, then on high for about 45 seconds, until completely smooth and no spinach flecks remain.
4. Taste and add honey or lime juice if needed, then blend again briefly.
5. If the smoothie is too thick, add a splash more juice or milk; if too thin, add a few more ice cubes or frozen fruit.
6. Pour into glasses and serve right away.

Notes

• Blend only briefly once the kiwi is added if you dislike crushed seeds; long blending can make them slightly bitter.
• Frozen banana gives a thick, cold smoothie without watering it down.

Picking ripe kiwis

A ripe kiwi yields to gentle pressure, much like a ripe peach. Hard kiwis are very tart, so leave them on the counter for a few days to soften. Putting them in a paper bag with a banana or an apple speeds up ripening. Once ripe, store them in the fridge, where they keep for a week or more.

Golden kiwis, which have smooth bronze skin and yellow flesh, are sweeter and less tangy than green ones. They make a milder, sunnier-tasting smoothie, though the color will be less vivid.

Peeling kiwi quickly

The spoon method is the fastest way to peel kiwi. Trim the ends, slide a teaspoon just under the skin, and rotate the fruit while keeping the spoon pressed against the skin. The flesh slips out in one piece. You can also simply halve the kiwi and scoop out the flesh. Thin-skinned golden kiwis can be blended with the skin on after a good wash.

Getting the order right

Adding liquids to the blender first, then soft ingredients and leafy greens, then frozen fruit and ice, helps the blades catch everything and creates a smooth vortex. Starting on a low speed and then increasing it prevents air pockets around the blades. This matters most with a basic blender; a high-powered one is more forgiving.

Why add spinach

Baby spinach has a mild flavor that almost disappears behind the kiwi and banana, so it is an easy way to add more greens to your day. It turns the smoothie a deep, cheerful green. Kale works too, but it has a stronger flavor and needs more blending; remove the tough stems first. Start with a small handful and increase it once you like the taste.

Variations to try

Add a few chunks of frozen mango or pineapple for a more tropical flavor. Half an avocado makes it extra creamy. A few mint leaves make it taste refreshing, and a small piece of fresh ginger adds a gentle kick. For more staying power at breakfast, blend in a tablespoon of oats, peanut butter or hemp seeds.

Making it ahead

Smoothies taste best freshly blended, but you can prepare freezer packs to save time. Put the peeled kiwi, banana chunks and spinach for one batch into a freezer bag and freeze flat. In the morning, empty the bag into the blender, add the yogurt and juice, and blend. The frozen fruit replaces the ice and keeps the smoothie thick and cold.

Variations and swaps

• Use plant-based yogurt and oat milk for a dairy-free version.
• Replace the orange juice with coconut water or apple juice.
• Swap the spinach for kale or romaine.
• Use a few pitted dates instead of honey.

Storage

Drink the smoothie within a few hours. Kiwi contains an enzyme that can make dairy taste slightly bitter if left to sit, so it is best fresh. If needed, refrigerate in a sealed jar for up to 1 day and shake well before drinking.

Questions readers ask

Can I leave the kiwi seeds in?

Yes. The tiny black seeds are edible and blend in easily.

Why does my smoothie taste bitter?

Very long blending can crush the kiwi seeds, and kiwi can react with dairy over time. Blend briefly and drink it fresh.

Can I use frozen kiwi?

Yes. Frozen kiwi slices make a thick, frosty smoothie; reduce the ice.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.