This refreshing fruit smoothie blends kiwi, apple, banana, strawberries, and frozen pineapple for a bright, healthy drink. It’s an easy, kid-friendly option for breakfast or a snack and packs a variety of nutrients in every sip.
I make smoothies for my family two to three times a week. They’re nutritious, easy to prepare, and a great way to use seasonal fruit.
Experimenting with new fruit and vegetable combinations is half the fun. I rely on feedback from my family—my official “taste testers”—and this fruit smoothie has quickly become a favorite.
With five fruits and a boost of ground flaxseed, it’s both delicious and nourishing.
Ingredients in this Easy Fruit Smoothie
- Kiwi
- Apple
- Frozen pineapple
- Bananas
- Strawberries
- Ground flaxseed
Combine these with water, coconut water, or almond milk for a refreshing, nutrient-rich smoothie.
Benefits of Using Kiwi in Smoothies:
Kiwi is a nutrition powerhouse. One kiwi can contain more vitamin C than an orange and is also a good source of vitamins K and E, potassium, fiber, and antioxidants. Because of its vitamin and fiber content, I like to add kiwi to smoothies for an extra health boost.
Tips About Kiwi:
Can you eat the skin? Yes—the skin is edible. Leaving the skin on increases fiber and preserves more vitamin C. If you prefer not to use the skin, cut the kiwi in half and scoop out the flesh with a spoon.
The seeds and core are also edible. Some people bite kiwis like an apple; others slice them. For smoothies, keeping the skin on is fine because the blender smooths the texture while preserving extra nutrients.
Storing and preparing kiwi: Ripe kiwi can sit on the counter for a couple of days and will keep in the refrigerator for one to two weeks. Rinse with warm water, pat dry, then either cut and scoop or peel and slice, depending on your preference.
Is the Kiwi Ripe?
How to tell: Gently press the kiwi with your thumb—ripe kiwis yield to slight pressure and smell fragrant. To ripen faster, place kiwi in a brown paper bag with an apple or banana; these fruits release ethylene, which speeds ripening.
How to make this Fruit Smoothie:
Start by rinsing the kiwi, apple, and strawberries with warm water and patting them dry. Set them aside.
Place a heaping cup of frozen pineapple into a measuring cup and add it to the blender. Pour in one cup of coconut water or plain water.
Tip: Adding frozen fruit and liquid first helps the blender process the ingredients more easily.
Slice the kiwi—leave the skin on for extra fiber or scoop the flesh out if you prefer no skin. Slice the apple into medium pieces and hull and slice the strawberries.
Add the bananas and two tablespoons of ground flaxseed, then blend until smooth. Serve chilled and refrigerate any leftovers.
Frequently Asked Questions
Frozen fruit keeps the smoothie cold and thick without diluting the flavor the way ice can. I prefer frozen fruit over ice for a fuller, fruit-forward taste.
Use almond milk or another nut milk instead of water, add Greek yogurt, or dissolve plain protein powder in the liquid before blending.
Craving more smoothie ideas?
Smoothies make a great breakfast or afternoon snack. They’re quick, versatile, and packed with vitamins and fiber.
Did you make this smoothie? Share your comments and rating below—I’d love to hear how it turned out.
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Fruit Smoothie
Ingredients
- 1 cup coconut water or water
- 1 heaping cup frozen pineapple
- 1 apple, sliced
- 2 kiwis
- 2 bananas
- 1 ½ heaping cups sliced strawberries
- 2 tablespoons ground flaxseed
Instructions
- Wash and cut the fruit as needed.
- Add frozen pineapple and water to the blender.
- Add the apple, kiwis, bananas, strawberries, and ground flaxseed.
- Blend until smooth.
- Serve chilled and refrigerate any leftovers.
Notes
If you prefer to avoid the skin, cut the kiwi in half and scoop out the flesh or peel it before slicing.
A “heaping cup” means the measuring cup is slightly rounded at the top—this helps when measuring sliced or chunky fruit.
Place frozen fruit and liquid in the blender first so the blades can process the mixture more easily.
Makes four 8oz servings.
Nutrition information is approximate and should be used as a guide.
Like this? Leave a comment below!
Update Note: This recipe was originally posted in 2017 and republished with step-by-step directions and new photos in 2020.