Smoothies an exploding trend, healthy snack
By: Brad Meyer, Courier staff 8/21/2007

Its origins can be traced back to lush, tropical destinations where fresh fruits and other natural ingredients were blended with ice to form cool, refreshing and surprisingly healthful beverages - to the delight of natives and tourists alike.

Smoothies, as they came to be known in the 60s, have become a popular staple for consumers across the country and around the world. Whether motivated by health or taste, smoothies aren't just a fad, but an exploding trend and unique nutritional resource enjoying universal appeal and commercial success.

Part of the appeal is the simplicity of making a smoothie. While purists prefer fresh fruits and juices, canned, frozen or reconstituted products will yield delicious results as well. The choice of ingredients can be altered to fit particular preferences as well.

Just put everything in the blender with ice and seconds later, you have a custom smoothie. It's fast and easy. And since homemade smoothies are hard - if not impossible - to store in a refrigerator or freezer, the freshly made beverage is best consumed right out of the blender.

Fresh fruit has always been a popular foundation or accent for snacks and beverages. Because crushing the fruit releases its flavor, it was only a matter of time before someone put it in a blender with ice, milk and other ingredients to make customized beverages to beat the heat in warm weather.

According to Dan Titus, author of "The Original Smoothie Book," Latin American countries in general and Brazil in particular, were early developers of the concoction that would become known as smoothies.

"As major producers of produce, fresh fruit is inexpensive and plentiful in many South American countries," he said. "It's not surprising they would become inventive with ways to incorporate it in their kitchens and restaurants."

With a resurgence of macrobiotic vegetarianism in the 60s, smoothies were an ideal consumer product. Retail health restaurants, especially in California, jumped on the fad and began offering a wide range of fresh fruit and juice combinations.

Continued interest in healthful alternatives to commercial soft drinks and snacks helped build a following for the frozen concoctions. Milk products, especially yogurt, became increasingly popular additions to the mix - resulting in new generations of smoothies and the retailers who sold them to a devoted public.

For some, smoothies are a snack or an alternative meal source. Others add protein and nutritional supplements as part of a serious commitment to healthy living or weight control.

"The juice and smoothie industry is a multi-billion dollar business," said Titus, who is also director of the Juice & Smoothie Association. "Juice and smoothie stores are no longer a health food industry sideline. Retail stores are found wherever people congregate."

In addition to free-standing retail and mall stores, smoothies are popular at area hotels and resorts. Executive Chef John Brazie at The Woodlands Resort says they are a popular addition at the pool and throughout the resort.
"A lot of people enjoy smoothies as a snack or even a light meal in addition to being a refreshing beverage," he said. "There are a lot of ways to customize them for individual tastes as well as to accompany other menu items."
And smoothies don't have to be restricted to fruits and juices, according to Brazie. The chef likes to blend vegetables, peppers and other non-traditional elements to achieve a light, crisp taste that is a unique companion to savory meats and entrees.

"A cucumber or radish-based smoothie offers a great contrast to spicy foods," he said. "It's a great addition and an innovative way to make a backyard barbecue more interesting."

Brazie suggest making two-ounce "shooter" smoothies to accompany heavily spiced shrimp, beef or chicken dishes. They offer zesty taste and visual appeal to enhance traditional barbecues and parties.In addition to traditional and house creations, The Woodlands Resort recently created The Ultimate Smoothie contest, offering prizes for the best original recipe submitted. The winner, announced earlier this month, was Angelique Credeur of Crowley, Louisiana.

"It was a challenge to get my kids to have healthy snacks," she said of her inspiration to create a special smoothie recipe. "I decided to make something that looked like a dessert, but was a healthy alternative." Her Banana Split Smoothie is filled with fruit and milk, but finished with whipped topping and a drivel of chocolate syrup. The look - and the taste - bring her kids back for more and won The Woodlands Resort's competition. "It's quick and it's easy," she added. "But it really is delicious." For her efforts, Credeur was awarded a deluxe stay at the resort with her family and access to its numerous amenities. She plans to spend Labor Day weekend at the resort.

And if her kids miss their mother's winning recipe, they won't have to wait until they get home. Credeur's Banana Split Smoothie is being featured on the property's poolside grill, the Cool Water Café. "It's a nice addition," said Brazie. "We're proud to add it to our menu."