I paired sun-ripened apricots with strawberries in an Apricot Smoothie that hides one unexpected pantry ingredient to pique your curiosity.

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I never expected a glass to make me pause but this Apricot Smoothie did. Bright apricot halves and tart strawberries sit together in a way that feels both familiar and oddly mysterious, like you remember a summer and then forget one small thing about it.

I kept tasting a hint of childhood and then something new slipped in that I couldn’t name, like a forgotten spoonful of summer. This feels like something that could show up on Smoothie Recipes Healthy lists, and yet it still surprises me so I want to drink it again right now.

Ingredients

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Strawberries add bright sweetness, vitamin C and fiber, a tart pop sometimes
Apricots bring gentle honeyed tang, vitamin A and fiber, floral aroma too
Banana makes it creamy, adds potassium and natural sugars, mild flavor
Greek yogurt boosts protein and creaminess, gives a slight tang and body
Milk or plant milk thins or enriches texture, adds calcium and subtle notes
Honey or maple syrup sweetens naturally, adds floral or caramel notes
Vanilla lifts flavors, rounds sweetness, tiny bit goes a long way
Ice or frozen fruit chills and thickens, keeps the smoothie cold and refreshing

Ingredient Quantities

1 cup strawberries fresh or frozen hulled

1 cup apricot halves (about 4 to 6 medium apricots) pitted

1 small ripe banana optional for creaminess

1/2 cup plain Greek yogurt or regular yogurt

3/4 cup milk or plant milk (almond, oat etc)

1 to 2 tbsp honey or maple syrup to taste

1/2 tsp vanilla extract optional

1/2 cup ice or 4 to 6 ice cubes if using fresh fruit

How to Make this

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1. Wash and hull 1 cup strawberries, pit and halve about 1 cup apricots (4 to 6), slice a small ripe banana if using, then toss them into the blender.

2. Add 1/2 cup plain Greek or regular yogurt and 3/4 cup milk or your favorite plant milk right on top of the fruit.

3. Pour in 1 to 2 tablespoons honey or maple syrup depending on how sweet you want it, and 1/2 teaspoon vanilla extract if you like that little flavor boost.

4. If you used frozen strawberries or frozen banana you probably dont need ice; if you used fresh fruit add 1/2 cup ice or 4 to 6 ice cubes.

5. Start the blender on low to break the fruit up, then ramp to high and blend for about 30 to 60 seconds until smooth and creamy. If it looks too thick, add a splash more milk; too thin, add a few frozen fruit pieces or more yogurt.

6. Stop and scrape down the sides with a spoon once or twice so no big chunks hide up top, then blend again for a few seconds.

7. Taste and adjust: more sweetener if it needs it, more vanilla if you want a rounder flavor, or a squeeze of lemon if it tastes flat.

8. For an extra creamy, frosty result freeze banana slices ahead and use them frozen, or freeze apricot halves on a tray before blending. If you hate seeds, press the smoothie through a fine sieve quickly.

9. Pour into glasses, serve right away for best texture, and rinse the blender immediately so it’s easier to clean later.

Equipment Needed

1. Blender, preferably a high speed one
2. Cutting board
3. Paring knife or small chef knife
4. Measuring cups and measuring spoons
5. Rubber spatula for scraping the jar
6. Long spoon to stir and scrape down sides
7. Fine mesh sieve (optional, to remove seeds)
8. Glasses or jars for serving

FAQ

Q: Can I use frozen fruit instead of fresh? A: Yes, frozen strawberries or apricots work great, they make the smoothie cold and thick. If you use frozen fruit skip or cut back the ice, and add a little extra milk if it's too stiff.

Q: How do I make this dairy free? A: Use plant yogurt and plant milk (almond, oat, soy). A ripe banana helps give creaminess so you wont miss the dairy.

Q: Can I make it ahead and store it? A: You can, but drink within 24 hours for best taste and color. It will separate, just stir or shake before drinking. For longer storage freeze in cubes and blend later.

Q: How do I adjust the sweetness? A: Start with 1 tablespoon honey or maple syrup, taste, then add up to 2 tbsp if needed. If your fruit is very ripe you may not need any sweetener at all.

Q: How do I make it thicker or thinner? A: Thicker: use less milk, add banana or more Greek yogurt. Thinner: add more milk or a splash of water and blend until smooth.

Q: What kind of blender and blending time do I need? A: A regular countertop blender does fine, pulse first then blend 30 to 60 seconds until smooth. If your blender is low powered, chop fruit smaller, add more liquid, or blend longer so you dont end up with chunks.

Apricot Strawberry Smoothie Recipe Substitutions and Variations

Strawberries: swap with raspberries, blueberries or frozen mixed berries. They give a similar sweet tart punch and keep the smoothie cold.
Apricot halves: use fresh peaches or nectarines, drained canned peaches, or ripe mango for a sweeter tropical twist.
Plain Greek yogurt: try regular yogurt for a looser texture, coconut yogurt to make it dairy free, or silken tofu for plant based creaminess and protein.
Honey or maple syrup: replace with agave nectar, a couple pitted Medjool dates blended in, or a splash of simple syrup if you need something that dissolves quick.

Pro Tips

– Freeze banana slices and apricot halves ahead of time and toss them in frozen for a thick, almost ice cream like texture. If youre using fresh fruit chill the milk first so the smoothie stays cold without watering down.

– Start the blender on low to break things up then go to high, and dont be shy about pulsing a few times to get rid of stubborn bits. Stop, scrape the sides once or twice, then blend a few seconds more for a really smooth result.

– Add a tiny pinch of salt and a squeeze of lemon if it tastes flat, they make the fruit flavors pop. A sprinkle of cinnamon or a little nutmeg also gives it a warmer, more complex vibe.

– Prep freezer smoothie packs with the fruit already portioned so mornings are fast, or freeze mixed smoothie cubes in ice cube trays to thin or thicken later. Chill your glasses before pouring and rinse the blender right away so cleanup is way easier.

Apricot Strawberry Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I paired sun-ripened apricots with strawberries in an Apricot Smoothie that hides one unexpected pantry ingredient to pique your curiosity.

Servings

servings

Calories

243

kcal

Equipment: 1. Blender, preferably a high speed one
2. Cutting board
3. Paring knife or small chef knife
4. Measuring cups and measuring spoons
5. Rubber spatula for scraping the jar
6. Long spoon to stir and scrape down sides
7. Fine mesh sieve (optional, to remove seeds)
8. Glasses or jars for serving

Ingredients

1 cup strawberries fresh or frozen hulled
1 cup apricot halves (about 4 to 6 medium apricots) pitted
1 small ripe banana optional for creaminess
1/2 cup plain Greek yogurt or regular yogurt
3/4 cup milk or plant milk (almond, oat etc)
1 to 2 tbsp honey or maple syrup to taste
1/2 tsp vanilla extract optional
1/2 cup ice or 4 to 6 ice cubes if using fresh fruit

Directions

Wash and hull 1 cup strawberries, pit and halve about 1 cup apricots (4 to 6), slice a small ripe banana if using, then toss them into the blender.
Add 1/2 cup plain Greek or regular yogurt and 3/4 cup milk or your favorite plant milk right on top of the fruit.
Pour in 1 to 2 tablespoons honey or maple syrup depending on how sweet you want it, and 1/2 teaspoon vanilla extract if you like that little flavor boost.
If you used frozen strawberries or frozen banana you probably dont need ice; if you used fresh fruit add 1/2 cup ice or 4 to 6 ice cubes.
Start the blender on low to break the fruit up, then ramp to high and blend for about 30 to 60 seconds until smooth and creamy. If it looks too thick, add a splash more milk; too thin, add a few frozen fruit pieces or more yogurt.
Stop and scrape down the sides with a spoon once or twice so no big chunks hide up top, then blend again for a few seconds.
Taste and adjust: more sweetener if it needs it, more vanilla if you want a rounder flavor, or a squeeze of lemon if it tastes flat.
For an extra creamy, frosty result freeze banana slices ahead and use them frozen, or freeze apricot halves on a tray before blending. If you hate seeds, press the smoothie through a fine sieve quickly.
Pour into glasses, serve right away for best texture, and rinse the blender immediately so it's easier to clean later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.