Fruit shake Calories

Use ripe fruit to make a fruit shake without added sugar. Banana, mango and ripe berries add sweetness on their own; blend them with milk, taste the shake, and avoid sweetening it automatically.

Yes, frozen fruit works well in a fruit shake and gives it a thicker, colder texture. Blend it with milk, adding the liquid gradually; you may need a little more milk than you would with fresh fruit.

Not always. A fruit shake commonly blends fruit with milk, while a smoothie is often thicker and may include yogurt, oats or other ingredients. The names can overlap, so the recipe tells you what is actually in the drink.

The best milk for a fruit shake is one whose flavor works with the fruit you choose. Cow’s milk gives a creamy, neutral base; a plant-based milk can also work, though it may change the taste and texture.

Yes, if the fruit is soft enough to mash thoroughly. Mash ripe banana or berries with a fork, then whisk in the milk; the result will be less smooth than a blended fruit shake and may contain small pieces.

Use the fruit shake soon after blending, since cut fruit can darken as it contacts air. Citrus fruits such as orange or lemon can slow browning, though they will change the drink’s flavor. Keep any waiting shake covered and chilled.

A fruit shake is best consumed soon after blending, but it can be refrigerated in a sealed container and used by the next day. The fruit may settle or darken, so stir or shake it before drinking.

A fruit shake can be a convenient post-workout drink because it provides fluids and carbohydrates from fruit. For a more substantial recovery snack, pair it with a protein-containing food, such as yogurt or eggs.

A fruit shake can serve as part of breakfast, but a fruit-and-milk version may not keep you full for long. Pair it with a protein- and fiber-rich food, such as eggs or whole-grain toast, for a more sustaining meal.