Fruit Smoothie
This is a satisfying summer cooler and an ideal use for fruit on the verge of overripening, or you can use packaged frozen mixed fruit from the supermarket. Make this for a spur-of-the-moment dessert, snack -- or even breakfast -- that will please both kids and adults alike.
3 cups frozen mixed chopped fruit (cantaloupe, bananas, strawberries, peaches, or others of your choice); do not thaw
1 cup apple juice or orange juice
Kiwi slices (see Tip), whole strawberries, or raspberries for garnish
Blend the fruit and juice in a food processor or blender until smooth, occasionally pushing down fruit chunks for uniform consistency. Serve immediately; the mixture melts quickly!
Advance preparation
In advance, peel the fruit (if necessary), wrap in a plastic bag, and freeze overnight or for up to 2 weeks. Fruit smoothies are best if served immediately after preparing. If necessary, the mixture can be frozen for up to 30 minutes before serving; if frozen longer, the mixture becomes icy.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
