Ginkgo trees are a staple of Korean sidewalks. They can be spotted all over the country, and are most brilliant in the fall when their green leaves turn gold. They also produce an incredibly stinky berry that litters the sidewalks they line. Fortunately for me, Taebaek is a bit cold for gingkos. I get to enjoy the beautiful colours without the odour.
The gold is now fading away in place of bare branches, so I was inspired to create a golden smoothie. Don’t worry, you won’t find any putrid gingko berries in this one. It’s basically a smash up of all the golden foods I had lying around the house–including turmeric which has a mild taste, but packs a load of nutritional benefits. Turmeric is an important part of many traditional healing systems, so it’s no surprise that scientific research found a ton of health properties in the root.
This smoothie is the perfect balance of tangy, sour, and sweet. I find golden kiwis tend to be a little more sour compared to green, which adds a nice punch. Blended with mango, there’s a touch of sweet, and though the turmeric is very mild in taste, it adds something unique without thowing the flavour off.
Prep time: 5 minutes
- 1 cup frozen mango
- ½ cup golden kiwi
- 1 tsp turmeric
- 1 tbsp lemon juice
- 1 cup milk of choice (I used almond)
- Combine all ingredients in blender. Enjoy!