You may have noticed (but probably not) that when I made tart #3 in my triple tart weekend, I appeared to have cut up far more fruit than what ended up on the tart in the end. It was mostly because I wanted to cut up all the fruit I had left, but I also wanted to try making fruit punch.
You see, I always loved fruit punch when I was growing up. The artificial kind, with that bright, red color that couldn’t possibly have come from nature, except maybe from beets, or some really bright strawberries or something. I would try ordering it at restaurants whenever my family went out to eat. I suspect most of it was actually just Hawaiian Punch. Apparently, Hawaiian Punch was originally made from apple, apricot, guava, orange, papaya, passion fruit, and pineapple flavors. But it’s actually only 5% juice. Disappointing.
So anyway, I had this plate of fruit left over from the tarts.
That’s blueberries, white peaches, black plums, mangoes, kiwi, oranges, and strawberries. Not quite the same seven fruits that went into Hawaiian Punch. But where was I going to get guava and passion fruit without paying a fortune for it? Anyway, I threw about half of it into the blender.
Now will it blend into juice? Or will the blender choke? I didn’t pay that much money for this blender, so I didn’t have that much faith.
But surprisingly, it did blend! Sure, there’s some bits of blueberries in there, but I didn’t expect it to be able to make it completely smooth.
It turned out quite a bit thicker than Hawaiian Punch, but I didn’t add any water like they do. It probably also helps that they use fruit juice, whereas I only used fruit puree. It was actually sweet enough, despite having no added sugar. Not all that easy to drink because of how thick it was, but it was refreshing!