Delicious & Easy

All-Local Tuna Fruit Smoothie Bowl

September (and mid-August when we’re lucky) means the start of prickly pear season, when bright magenta fruit appears on the ends of cactus pads around San Diego. Take advantage of the local bounty with this super healthy morning smoothie bowl. Recipe courtesy of Fernanda Brusamolin Larson, MS, CN

Ingredients for

All-Local Tuna Fruit Smoothie Bowl

2 Prickly Pear (tuna fruit), peeled and diced (reserve ¼ cup for garnish)
1 cup local berries, plus more for topping
1 tablespoon almond butter
1/2 cup ice
reserved diced tuna fruit
fresh berries
local honey
farmers market granola
Nuts, seeds, or dried fruit

Instructions for

All-Local Tuna Fruit Smoothie Bowl

Place diced tuna fruit, frozen berries, almond butter and ice in a blender. Blend until smooth and spoon into two bowls.

Add toppings to taste and eat immediately.

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