Name: Cherry–Jicama Smoothie
Total time: PLACEHOLDER
Ingredients: 2 cups frozen sweet cherries; 4 ounces jicama , peeled and chopped (1 cup); ¾ cup plain dairy or plant-based yogurt; 1 cup water , plus extra as needed

Why This Recipe Works

While cherries are decidedly seasonal, frozen cherries are always available, and they have the convenience of being pitted (so there's no need to make a mess for only 2 cups of them). Plus, they keep our final smoothie refreshingly cold. For increased body, we chose jicama, a starchy root vegetable that has been described as tasting like a cross between a potato and a pear. It gave neutral bulk, added fiber, and contributed minimal sugar, which was ideal as cherries themselves are higher in sugar than other berries. We were pleasantly surprised to discover how well the vegetable blended in, providing mild flavor but a refreshing crispness that really let the cherries shine through. We balanced the tartness of our cherry and jicama blend with creamy, tangy yogurt, which also gave us added protein and a smoother texture.

Before You Begin

We recommend peeling the jicama because otherwise you can end up with an unpleasant, waxy texture in your smoothie.

Instructions

In order listed, add all ingredients to blender and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 90 seconds. Adjust consistency with extra water as needed. Serve.