This green smoothie was delicious! The cantaloupe and cinnamon are an excellent combination.
Cantaloupes are wonderful base fruits to use in your green smoothies. “Base fruits” give green smoothies their smooth, creamy texture. Cantaloups are rich in antioxidants.
Figs provide additional calcium, mango adds beta-carotene and a delicious tropical flavor, and cinnamon accents everything nicely.
I didn’t add additional water since the melon was quite juicy and provided enough liquid to blend. If you have difficulty blending this recipe in your blender, simply add two to four ounces of water.
I recommend using fresh figs in this recipe. If fresh isn’t available, soak dried figs for about 20 minutes prior to blending.
And in case you’ve ever heard that melons should never be mixed with other fruits, then read why that is a myth.
Cantaloupe-Cinnamon Green Smoothie Recipe
- 2 cups cantaloupe, cubed
- 3 figs
- 1/2 teaspoon ground cinnamon
- 3 cups fresh baby spinach
- 1 mango, peeled and pitted
- 4 ounces filtered water
Start by adding the liquid to your blender (I use a Vitamix), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.
Calcium: 20% RDA (Recommended Daily Allowance)
Vitamin A: 943% RDA
Vitamin C: 284% RDA
Folate: 220.8 micrograms
This smoothie is also a rich source of folate, vitamins B1 – B6, vitamin K, copper, magnesium, manganese, phosphorus, potassium and zinc.
Serving Size: One. (This recipe makes a large, 32-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.)
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Tracy Russell is the creator of the Green Smoothie Weight Loss Program, the 30-Day Whole Foods Challenge and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.