This one isn't the most wonderful smoothie I have concocted, but it warrants mentioning. I bought a migratory cantaloupe from my local farmer's stand. My word of advice is to make sure that the cantaloupe is very ripe, almost too ripe. That will ensure that the melon doesn't present with too much of an earthy taste in the smoothie.
If you are interested in using the most fresh and tasty local cantaloupe you may have to wait until later in the season. Here is a great site to reference if you are a locavore. It gives you an idea of when to expect fruits and veggies to truly be in season.
My goal is to stock up this fall on as much fresh, ripe, local cantaloupe as possible by freezing it as I did last night. Except the melons I get at that point will be much more tasty. Then I will have access to it for smoothies throughout it's off season.
Here are some facts about this musk melon.
"Cantaloupe is one of the most common fruits but its full health benefits may not have been fully understood, and often taken for granted. It is extremely nutrient-packed but yet has very low calories.
This wonder fruit is highly concentrated with excellent levels of beta-carotene, folic acid, potassium, vitamin C and dietary fiber. It is also one of the very few fruits that has a high level of vitamin B complex¾B1 (thiamine), B3 (niacin), B5 (pantothenic acid), and B6 (pyridoxine).
Cantaloupe is rich in anti-oxidants that can help prevent cancer and heart diseases."
So, on to the recipe:
1/2 c. plain yogurt
1/2. c. skim milk
1/3 c. shredded carrot
1 tsp. agave nectar
1 c. frozen or fresh cantaloupe
1/2 c. spinach
1/2 c. ice
1 c. apple juice
1 c. frozen strawberries
Shot of vanilla Extract