Painted Fruit

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Well, we're nearing the end of Summer, which means the days will continue to get shorter (and colder!), and those sweet, vibrant Summer fruits will soon be going into hibernation. But while there’s still warmth in the air and blueberries on the shelves, try this refreshing and antioxidant-rich recipe that is not only soul-nurturingly delicious, but sure to give you a great immuno-boost as the the season changes.

painted fruit

I first learned about Painted Fruit from my good friend Mandy Ingber, and it made quite an impression on me! This is one of the recipes in her first book, Yogalosophy.

Feel free to adjust to your taste, especially with your fruit selection—I love mangoes and peaches, but use your favorites!

» 2 c. chopped fruits (mango, pear, plum, peach) and/or berries
» 1 heaping Tbsp raw almond butter
» 1 heaping Tbsp raw tahini
» 1 tsp agave nectar
» 1 Tbsp fresh-squeezed lemon juice
» 1 Tbsp hempseed oil
» ½ tsp ground cinnamon
» ¼ tsp Celtic sea salt
» 3 Tbsps spirulina powder
» ½ cup coconut water (*optional)
» 1 tsp bee pollen.. or golden flax seeds, shredded coconut, granola, etc.

painted fruit prep
  • Cut up fruit and toss in a bowl. Squeeze lemon or lime juice over the fruit to protect it from oxidation.
  • In a small bowl, mix almond butter, tahini, agave, lemon juice, hempseed oil, cinnamon, and sea salt together until creamy.
  • Slowly stir in spirulina powder. If mix starts to get too thick, start stirring in the coconut water and then add the remaining spirulina. (You may forego the coconut water, depending on desired thickness.)
  • Pour over freshly cut fruit and mix. The fruit salad will look like it’s been painted green!
  • Top with a sprinkle of bee pollen (pictured), golden flax, coconut, granola, or whatever you like.
  • The paint doesn’t last very long, so consume immediately, share with friends, or store in the fridge.
painted fruit prepared