Tamarind pineapple smoothie

Ingredients

• 1 cup frozen pineapple chunks
• ½ cup tamarind pulp or unsweetened tamarind concentrate
• ¾ cup coconut water
• 1 teaspoon grated fresh ginger
• Juice of ½ lime
• ½ cup ice
• 1 pinch chili salt, optional

Method

1. 1. If using block tamarind pulp, loosen it with two tablespoons warm water and strain out fibers and seeds.
2. 2. Add the tamarind, pineapple, coconut water, ginger, lime juice and ice to a blender.
3. 3. Blend until smooth. Taste and add a tiny pinch of chili salt if you like a savory edge.

Estimated nutrition

calories

135 calories

fat

1 g fat

carbohydrate

33 g carbohydrates

protein

2 g protein

fiber

3 g fiber

Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.

Substitutions

• Use mango in place of half the pineapple for a rounder flavor.
• Plain water can replace coconut water.
• Leave out chili salt for a gentler version.

Good to know

Tamarind varies widely in intensity. Blend half the amount first, then add more until the sweet-sour balance feels right.

Cultural context

Nigeria / Tart fruit drinks

Tamarind and pineapple show up in many global foodways, including West African kitchens and Nigerian-inspired drink combinations. This recipe names its inspiration while leaving room for the many ways people make and enjoy them.

Traditional use: Tamarind pulp is used in drinks, sauces and cooking across regions, bringing a distinctive sourness that balances fruit and spice.

What research suggests: Tamarind contains organic acids and fiber, but concentrated pulp can be quite tart and is best considered one ingredient in a varied diet.

Safety note: Use culinary tamarind and rinse fresh produce. Tamarind may interact with some medicines; ask a pharmacist or clinician if that is relevant to you.

Questions, answered.

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