Fruit And Vegetable Smoothie

My fruit and vegetable smoothie recipe packs 3 servings of fruits and veggies into each glass with spinach, carrots, banana, pineapple, grapes, orange, and apple. I make it in my high-speed blender in under 10 minutes for a quick breakfast or snack that tastes naturally sweet despite having 3-4 cups of spinach. It’s under 120 calories per serving with no added sugar!

I started making green smoothies years ago when I realized how hard it was to get enough vegetables into my daily diet. I wanted something quick that didn’t require cooking or meal prep, and smoothies seemed like the perfect solution. The problem was that my first attempts tasted too earthy and green, and my kids wouldn’t touch them.

The breakthrough came when I adjusted my fruit-to-veggie ratio and discovered that certain fruits like pineapple and grapes mask the spinach flavor completely. I also learned that blending order matters. While I still put all the ingredients in at once, I layer them with the easiest to blend on the bottom to the toughest on top and start on low speed, gradually increasing to high until everything is smooth and creamy with no clumps or grainy texture. The Vitamix I bought a few years ago pulverizes everything into a milkshake-like consistency that makes the smoothie satisfying to drink.

This smoothie has become my go-to for busy mornings. I make it for breakfast when I need something healthy but don’t have time to cook, and my kids drink it without realizing they’re getting a huge dose of vegetables. The bright green color doesn’t bother them because the taste is naturally sweet and fruity. I’ve even served it to friends who were shocked that something with 4 cups of spinach could taste this good!

🥘 Ingredients

Here are the simple ingredients I use for this nutritious smoothie!

Red Grapes: I use red grapes because they’re naturally sweet and blend smoothly. Green grapes work just as well.

Orange: I use one medium orange, peeled and halved. I make sure to remove any seeds before adding it to the blender.

Fresh Pineapple Chunks: I use fresh pineapple for the best flavor, but frozen pineapple works great too and makes the smoothie colder.

Banana: I add one medium banana, peeled. I prefer ripe bananas with brown spots because they’re sweeter and creamier.

Carrot: I use one medium carrot, halved. I don’t peel it if it’s organic, but I do wash it well.

Fresh Spinach: I use 3-4 cups of fresh spinach, washed. Baby spinach or regular spinach both work. This seems like a lot, but it blends down completely.

Fuji Apple: I like Fuji apples because of their sweetness, and one is enough, quartered and seeded. I leave the peel on for extra fiber. Gala or Honeycrisp apples work too. I don’t recommend Granny Smith because it’s too tart.

Plant Based Milk: I typically use unsweetened almond milk, but any plant milk will work. Dairy milk also works if you don’t need this smoothie to be vegan friendly.

Ice: I add 1 cup of ice to make the smoothie cold and slightly thicker. I skip the ice if I’m using frozen fruit.

Substitutions

Spinach Substitute: I use kale (2-3 cups) or mixed greens (3-4 cups) as a replacement. Kale has a stronger flavor, so I use slightly less.

Banana Substitute: If you want a slightly less sweet smoothie, I recommend using 1/2 avocado for creaminess without the banana flavor, or 1/2 cup Greek yogurt for protein and thickness.

Pineapple Substitute: I typically swap mango (1/4 cup chunks) or frozen peaches (1/4 cup) for tropical sweetness when I don’t have pineapple on hand.

Carrot Substitute: If I don’t have carrots, I’ll add cucumber (1/4 cup chopped) or celery (1 stalk) for a veggie that adds nutrition without sweetness.

🔪 How To Make

This smoothie is literally ready in just 2 steps! Here’s how I make it:

Add Ingredients To Blender: I put all ingredients into my blender in the order listed and secure the lid. The order doesn’t matter as much in a high-speed blender, but I like to add liquids and soft ingredients first, then harder items on top.

Blend Until Smooth: I turn my blender on to its lowest speed setting and slowly increase the speed to high. I blend for 1 minute or until all ingredients are pureed and the smoothie has no clumps, no grainy texture, and is totally smooth.

Serve: I pour the smoothie into glasses and serve cold immediately. The consistency should be thick like a milkshake but still easy to drink through a straw.

📖 Variations

This veggie fruit smoothie is easy to customize based on what I’m craving or what’s in my fridge. Here are some of my favorite variations:

Berry-Forward: Replace the grapes and pineapple with 1 cup mixed berries (strawberries, blueberries, raspberries) for an antioxidant boost.

Tropical Version: I replace the apple and grapes with 1/4 cup mango chunks and 1/4 cup frozen peaches for a more tropical flavor.

Protein-Packed: I’ll add 1/2 cup to 1 cup of Greek yogurt, or 1 scoop of my favorite vanilla protein powder to increase the protein and make the smoothie more filling.

Different Greens: I replace the spinach with 2 cups kale and add 1/2 cup cucumber for extra hydration and a slightly different green flavor.

🍽 Serving Suggestions

I usually serve this smoothie on its own in a tall glass with a reusable straw. For a bigger breakfast with more protein, I’ll serve it with my vegan scrambled eggs or a healthy omelette. I also love pairing it alongside sweeter breakfast options like my apple carrot muffins or my healthy bran muffins.

🧊 Storage Directions

Storing: While this recipe is actually best served fresh, if I have leftovers, I’ll store it in an airtight mason jar in the fridge for up to 24 hours. I shake or stir it well before drinking because ingredients separate over time.

Freezing: I pour leftover smoothie into ice cube trays and freeze for up to 3 months. I blend the frozen cubes with a splash of milk or water for a quick smoothie.

Making Ahead: I prep smoothie bags by portioning all ingredients except liquid into freezer bags. In the morning, I dump the contents into my blender with ice and almond milk and blend.

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5 from 8 votes

Fruit And Vegetable Smoothie

My fruit and vegetable smoothie recipe packs 3 servings of fruits and veggies into each glass with spinach, carrots, banana, pineapple, grapes, orange, and apple. I make it in my high-speed blender in under 10 minutes for a quick breakfast or snack that tastes naturally sweet despite having 3-4 cups of spinach. It's under 120 calories per serving with no added sugar!

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Breakfast, Drinks

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Servings: 4 servings

Calories: 108kcal

Author: Anjali Shah

Ingredients

• ▢ 1 cup red grapes
• ▢ 1 medium orange peeled and halved
• ▢ ¼ cup fresh pineapple chunks
• ▢ 1 medium banana peeled
• ▢ 1 carrot halved
• ▢ 3-4 cups fresh spinach washed
• ▢ 1 fuji apple quartered and seeded
• ▢ 1 cup of ice
• ▢ 1 cup unsweetened plant based milk

Instructions

• ▢
  Put all ingredients into your blender (or Vitamix if you have one) in the order listed and secure the lid.
• ▢
  Turn your blender on to it’s lowest speed setting, and slowly increase the speed to high. Blend for 1 minute or until all of the ingredients have been pureed and the smoothie is the consistency you want it to me (our ideal consistency: no clumps, no grainy texture, totally smooth).

Notes

Expert Tips

• Use a high speed blender. You are adding all these ingredients in their whole natural form, and want to blend them into a creamy smoothie without chunks. A high speed blender will do the trick!
• Feel free to use the fruits and veggies you have on hand. At the end of the week, you may have some veggies and fruits that need to be eaten, throw them in to create your own fruit and veggie smoothie.
• Try using frozen fruit! Freezing your banana and pineapple will create a cool smoothie without the need to add any ice!
• To increase the protein in this recipe, add in 1/2 cup-1 cup of Greek Yogurt and/or your favorite protein powder.

Note: Nutritional info uses 4 cups baby spinach

Nutrition

Calories: 108kcal | Carbohydrates: 27g | Protein: 2.2g | Fat: 0.3g | Sodium: 48.6mg | Potassium: 324.4mg | Fiber: 4g | Sugar: 18.3g